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in small ruminant the meat become more soft and has no bad male smell
in small ruminants their meat production is incresed, animals become more fleshy and muscular
Increase the quality of meat by poking the meat the property of the elasticity and increase the protein content
It is believed that castration improves meat quality by:
1- increasing meat tenderness and improving flavor.
2- Increasing meat marbling (Intramuscular fat).
3- Decreasing the dark cutters caused by high pH in muscles.
Castration improves meat quality especially with goats that tend to produce a smell from the testicles.
The meat will become more soft and has no bad male smell
Castration is one of many factors in animal production for several reasons including the ease of controlling, removal of undesirable odor. In addition castration can influence on lean meat, fat deposit in the carcass.
LA CASTRATION FAVORISE L'ENGRAISSEMENT ET PAR CONSEQUENT AMELIORE PARTIELLEMENT LA QUALITE DU VIANDE
Meat production is increased with more tender and juicy meat
Meat production is increased with more tender and juicy meat and is free of typical smell...
The meat has a different fat composition, texture and flavour. Testosterone affects meat and less testosterone results in better meat quality.
