Surreal illustration of a Nellore steer symbolizing meat quality enhancement through science.

Boosting Beef: How Immunocastration Can Improve Meat Quality

Lena Voss in Science & Nature December 2025 • 4 min read.

"Unlocking the secrets of immunocastration (Bopriva®) for superior weight gain and meat quality in Nellore cattle."

The quality of meat is influenced by many factors, one of the most important is the animal's sex. Beyond determining muscle growth, it also exerts influence on aspects related to meat quality. Producers are always looking for the best way to improve meat quality and profitability.

While entire (uncastrated) male animals often show advantages in growth and meat production compared to castrated ones, including better feed conversion, there are challenges. These challenges mainly include aggressive behavior, sexual activity, and limited fat deposition in the carcass, making their management more complex.

This article explores an alternative approach, focusing on immunocastration using Bopriva®, to evaluate its effects on weight gain, blood parameters, carcass traits, and meat quality in Nellore cattle, offering a promising strategy to optimize beef production.

Bopriva®: The Science Behind Better Beef

Surreal illustration of a Nellore steer symbolizing meat quality enhancement through science.

This study focused on evaluating immunocastration with Bopriva® on Nellore cattle. Eighty Nellore steers, initially weighing around 357 kg, were divided into two groups: one group remained intact, while the other was immunocastrated using Bopriva®. The immunocastrated animals received two doses of the vaccine, the first 30 days before entering the feedlot and the second upon arrival.

Throughout the 67-day experiment, the cattle were closely monitored. At the end of the trial, the daily weight gain of all 80 animals was calculated. Twenty animals from each group were selected for slaughter and detailed carcass evaluations, with ten from each group undergoing further meat quality analysis. This thorough approach allowed for a comprehensive understanding of the effects of immunocastration.

Daily weight gain.
Hot carcass weight.
Carcass yield.
pH.
Leg thickness.
Muscle depth.
Loin muscle area.
Carcass muscle percentage.
Shear force (tenderness).
Moisture content.

The findings revealed several key differences. Immunocastrated animals exhibited lower daily weight gain, hot carcass weight, carcass yield, pH, leg thickness, muscle depth, loin muscle area, carcass muscle percentage, shear force, and moisture. However, they also presented higher concentrations of lactate and cortisol in the blood, greater chest depth, increased fat thickness, improved finishing degree, and enhanced color characteristics (a, b, and c). Furthermore, these animals showed greater liquid loss during thawing, a higher myofibrillar fragmentation index, and increased ether extract in the meat.

The Future of Beef: Immunocastration as a Tool for Quality

Immunocastration with Bopriva® is a viable strategy for enhancing meat quality in Nellore cattle. By promoting increased fat deposition in the carcass and reducing shear force, this technique offers a way to produce more tender and flavorful beef, appealing to consumer preferences.

While immunocastration presents a promising avenue for improvement, it's essential to acknowledge the study's limitations. Further research could explore the long-term impacts of immunocastration on animal welfare, consumer acceptance, and the overall sustainability of beef production.

As consumer demands for high-quality meat continue to rise, innovative approaches like immunocastration will play an increasingly important role in shaping the future of the beef industry. Embracing these advancements can lead to more efficient and sustainable practices, ultimately benefiting producers and consumers alike.

About this Article -

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This article is based on research published under:

DOI-LINK: 10.5433/1679-0359.2013v34n6supl2p4121, Alternate LINK

Title: Influência Da Imunocastração (Bopriva®) No Ganho De Peso, Características De Carcaça E Qualidade Da Carne De Bovinos Nelore

Subject: General Agricultural and Biological Sciences

Journal: Semina: Ciências Agrárias

Publisher: Universidade Estadual de Londrina

Authors: Nayara Andreo, Ana Maria Bridi, Marina Avena Tarsitano, Louise Manha Peres, Ana Paula Ayub Da Costa Barbon, Evelyn Lopes De Andrade, Paulo Emílio Fernandes Prohmann

Published: 2013-12-17

Everything You Need To Know

What is immunocastration with Bopriva®?

Immunocastration with Bopriva® is a method used on Nellore cattle. It involves administering two doses of the Bopriva® vaccine to the animals. This process is designed to influence several aspects of the cattle, including weight gain, blood parameters, carcass traits, and the overall quality of the meat produced. The study aimed to determine the impact of this technique on beef production and meat quality.

Why is the use of Bopriva® important?

The study using Bopriva® is significant because it addresses the challenges associated with raising uncastrated male animals. These animals often have better growth and meat production, but can exhibit aggressive behavior and reduced fat deposition. By using immunocastration with Bopriva®, producers aim to gain the benefits of growth while improving meat quality, particularly in terms of tenderness and fat content. This approach could make beef production more profitable by making the beef more attractive to consumers.

What were the key differences observed in the cattle after immunocastration?

The differences in the animals included lower daily weight gain, and changes to carcass traits like hot carcass weight and yield. Additionally, the pH of the meat was affected, as were leg thickness and muscle depth. The loin muscle area and carcass muscle percentage also differed. Furthermore, shear force, an indicator of tenderness, was reduced, and moisture content was lower. The immunocastrated animals did show some positive changes like increased fat thickness, which enhanced the finishing degree and color characteristics of the meat. Blood parameters like lactate and cortisol levels also showed differences.

How does Bopriva® affect meat quality?

The use of Bopriva® impacts meat quality by affecting various traits. Immunocastration leads to a higher fat deposition in the carcass, which enhances the finishing degree and color characteristics of the meat. It also reduces the shear force, resulting in more tender beef. While there were differences in daily weight gain and other carcass traits, the overall goal is to improve the eating experience for consumers by producing beef that is more tender and flavorful, thus making it more competitive in the market.

What are the implications of using Bopriva®?

The implications of using immunocastration with Bopriva® are significant for beef producers and consumers. For producers, it offers a strategy to optimize beef production by improving meat quality and potentially increasing profitability. The technique aims to deliver a more desirable product with better tenderness, color, and flavor. Consumers benefit from a higher-quality beef product. The overall result is a beef product that better meets consumer preferences and market demands.