Effect of short-term fattening period and castration method on productivity, serum testosterone, and economic efficacy in Hanwoo cattle

• Published in: Journal of animal science and technology 2023, 65(1), , pp.149-159
• Main Authors: Ahn, Jun Sang, Kwon, Eung Gi, Lee, Hyun Jeong, Kim, Ui Hyung, Won, Jeong Il, Jang, Sun Sik, Park, Byung Ki
• Format: Article
• Language: English
• Subjects: Hanwoo; Hemi-castration; Net income; Short-term fattening; Testosterone; 축산학
• ISSN: 2055-0391; 2672-0191; 2055-0391; 2093-6281
• DOI: 10.5187/jast.2022.e88

The purpose of this study was to evaluate the effects of castration method and short-term fattening periods on Hanwoo cattle. Thirty-two Hanwoo calves (average body weight: 148.4 ± 19.8 kg) were used. The calves were randomly assigned in a 2 × 2 factor according to two castration methods (castration or hemi-castration) and two short-term finishing periods (24 months or 26 months). The final body weight increased significantly as the fattening period increased ( < 0.05), and the average daily weight gain was higher in the hemi-castration groups than in the castration groups ( < 0.05). After surgical castration, testosterone concentration was higher in the hemi-castration group than in the castration group during the entire experimental period ( < 0.05). The rib eye area was wider in the hemi-castration group than in the castration group ( < 0.01).An interaction effect was observed between the castration method and short-term fattening period ( < 0.05). Marbling and auction price scores differed between castration methods and were higher in the castration group than in the hemi-castration group ( < 0.01). Gross receipts and net income increased in the castration group compared to the hemi-castration group ( < 0.01) and showed a tendency to increase with the short-term fattening period, but there was no significant difference. Thus, castration to remove both testicles is essential for economic profit through producing high-quality Korean beef meat, and short-term fattening for 26 months, rather than 24 months, can benefit more by increasing carcass weight and meat quality.