Preliminary study of the effects of an anti-gonadotropin-releasing factor vaccine at two initial liveweights on the carcass traits and meat quality of bulls
G. Ripoll
A B , A. Noya A , I. Casasús A and A. Sanz A
+ Author Affiliations
- Author Affiliations
A Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón – IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain.
B Corresponding author. Email: gripoll@aragon.es
Animal Production Science 59(8) 1462-1469 https://doi.org/10.1071/AN18324
Submitted: 25 January 2018 Accepted: 13 September 2018 Published: 16 October 2018
Abstract
The aim of this experiment was to study the effect of the Improvac® anti-gonadotropin-releasing factor vaccine developed for pigs on the carcass quality and shelf life of meat from Serrana de Teruel bulls at two liveweights at the start of immunisation. The anti-gonadotropin-releasing factor vaccine stopped testosterone production regardless of the liveweight. The carcasses of immunised bulls were less heavy and had poorer conformation than those of entire bulls, although the dressing percentages were similar. Immunisation had no influence on the degree of carcass fatness or intramuscular fat content. Immunisation decreased metmyoglobin formation during storage, especially in light bulls. Immunisation reduces the total meat collage, improving tenderness and reducing the ageing time. Minimum toughness was reached 2 weeks earlier than in entire bulls. Quick tenderisation was achieved regardless of the liveweight at immunisation; therefore, the technique studied here could be effective for producing tender meat and avoiding long periods of maturation. In conclusion, immunisation at any of the initial liveweights trialed may be detrimental to animal performance. However, it was effective in delaying metmyoglobin formation and produced more tender meat than that of entire bulls from the first day, thus reducing the ageing time.
Additional keywords: beef, carcass assessment, growth hormones, meat tenderness, meat postmortem ageing.
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