Effect of Castration on Carcass Characteristics and Meat Quality Traits of Jamuna Basin Lamb of Bangladesh

Background: Castration is a practice with significant implications for the meat production industry. It influences carcass composition, enhancing meat quality traits such as tenderness, flavor, color, juiciness. Additionally, it aids in managing animal behavior, reduces stress and meets market demands, leading to economic benefits. Methods: Lambs from the Jamuna basin area were divided into two groups: T1 (uncastrated) and T2 (castrated). Each group was made up of ten lambs. The data were subjected to analysis using an independent t-test, in conjunction with the GLM procedure of the SAS statistical software. The parameters that were examined in this study included carcass characteristics, proximate components such as dry matter, crude protein, ether extract and ash, physicochemical properties including ultimate pH, cooked pH, cooking loss, drip loss and water holding capacity, sensory analysis factors such as color, flavor, tenderness, juiciness and overall acceptability, as well as lightness (L), redness (r) and yellowness (b) through instrumental color values represented by the International Commission on Illumination (Commission Internationale de l’Éclairage) or CIE. Result: The uncastrated group exhibited significantly higher values (p less than 0.05) for hot carcass weight, dressing percentage, blood, skin, limb, half carcass, pluck and neck compared to the castrated group. The ether extract (EE) in the castrated group exhibited a significant increase (p less than 0.05) compared to the uncastrated group. The group that underwent castration exhibited a statistically significant reduction in drip loss (p less than 0.01), cooking loss (p less than 0.05) and a notable increase in ultimate pH (p less than 0.01). The CIE L*, a* and b* values of uncastrated lambs did not exhibit a statistically significant increase (p less than 0.05). The study of carcass traits, proximate components, physicochemical properties, sensory evaluation and instrumental color values suggests that 12-month-old lambs that had not been castrated had better reproductive performance and carcass traits. On the other hand, castrated lambs displayed enhanced meat quality attributes.