Effect of Castration on Meat Quality and Quantity

Increased interest in meat production from uncastrated males is related to the declining demand for animal fat, the increased emphasis on more efficient red meat production, and the need for greater amounts of animal protein for our increasing world population. In addition, the discovery by Patterson (1968) that 5α-androst-16-ene-3-one is responsible for sex odor in cooked boar meat, has stimulated interest in masking or altering the objectionable meat quality characteristics of boars. The first comprehensive review of the effect of castration on meat production in cattle, sheep and pigs was accomplished by Turton (1962). A second paper by Prescott and Lamming (1964) which involved all three species followed. Since that time, Cahill (1964), Brannang (1966) and Hedrick (1968) have reviewed the literature dealing with performance data and carcass yield of bulls, steers and heifers. Several recent reviews have also been published on sex odor in boars (Pearson, Thompson and Price, 1969; Walstra and Kroeske, 1968; Wismer-Pedersen, 1968; Martin, 1969; Von Wilmowsky, Haring and Smidt, 1969).