Carcass and Meat Characteristics of Bulls from Arsi, Boran, Harar and Holstein Frisian Crosses Cattle Breeds Finished under Similar Level of Concentrate Supplementation

Abstract

A study was conducted to evaluate the effect of age and breeds (Arsi, Borana, HF-Cross and Harar) on carcass and meat characteristics of bulls finished under similar feeding conditions. The feeding experiment was conducted for 90 days at Beef farm of Haramaya University. In this experiment, 24 bulls were fed with roughage (60%) which contained grass hay and wheat straw and concentrate (40%) which contained wheat bran, noug (gucia abysica) cake, maize grain, limestone, salt and ruminant premix. The bulls were transported to Bishoftu ELFORA export abattoir for slaughter following the procedure of the abattoir. The result of the study revealed that the average slaughter weight, hot carcass weight, cold carcass weight, shrink loss, commercial dressing and true dressing percentage were 179.1 kg, 86.8 kg, 82.7 kg 4.7%, 48.8% and 78.3%, respectively. Total edible and nonedible offal were significantly (P < 0.01) influenced by breed and age. Pelvic fat was significantly (P < 0.01) influenced by breeds. Meat yield percentages of Arsi, Boran, Harar, and HF-crossbred were 78.1%, 77%, 72.8% and 77.2% respectively. Meat yield was predicted from fat thickness and ribeye area with 61% accuracy. Arsi bulls attained the highest (78%) meat yield at early age but decreased by 0.713 rate as age of animals advanced by one digit whereas the meat yield from other breeds showed increment in meat yield percentage with the rate of 1.98, 1.1 and 0.1 for cross, Borana and Harar breed bulls, respectively as age advanced.

Carcass and Meat Characteristics of Hararghe Highland Bull after Draught Work Service

“…The lack of significant impact on both edible and non-edible offal among the treatment group (Table 4), suggests that the use of draught work did not result in noticeable changes. In the current finding, the weight of edible offal (EO) and nonedible offal (NEO) was found to be higher than the weights reported by [11], which were 12.5 kg for EO and 35 kg for NEO, respectively. However, it was lower than the weight of EO (29.6 kg) and the range of NEO yield between 69.8 kg and 81.09 kg reported by Tsigereda et al [10] for Hararghe highland bulls.…”

“…Also, much lower than the optimum range stated for fat thickness, 0.2 to 0.5 inch, with a good target being 0.3 inch [46]. The ribeye area, RIA (inch 2 ) ranges from 5.85 to 7.67 and was slightly comparable to the mean rib eye area, 6.84 and 7.98 reported for the fattened bull of Harar breed slaughtered at the age of 4 -6 and 7 -9 [7], respectively and higher than 6.05 ± 4.58 [11].…”

“…Generally, both bulls in non-working and working groups had lower FT compared to the same breed bull slaughtered at different ages [11] [45] and finished under a similar level of concentrate supplement [7]. Also, much lower than the optimum range stated for fat thickness, 0.2 to 0.5 inch, with a good target being 0.3 inch [46].…”

“…Ethiopia's low production potential, according to Alemu et al [4], may be caused by the genetic limitations of indigenous breeds of livestock and management techniques like feeding systems and health care services. Many studies [7] [8] [9] [10] [11] confirm the significant impacts of breed, age at which animal slaughter, and feeding levels. The carcass weight of Hararghe highland cattle per head varies in ranges of 46.4 to 86.80 kg, 115.1 to 165.4 kg, and 106.2 to 115.6 kg [7] [9] [10], which is less than the world and East Africa averages carcass weight, 212 kg and 143 kg [12], respectively.…”

The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed

“…In particular, the beef fat in cutlets for burgers is replaced by tiger nut oil emulsions. In sausages, the fat is recommended to be replaced by jelly-containing emulsified systems with the inclusion of peanut and linseed oil [37]. The cutlets are recommended to be prepared with olive oil [38], so it is important to understand all the factors contributing to an increase in the yield of internal adipose tissue of slaughter animals.…”