Meat Production from Cull Bali Cows as Compared to Ongole Cows

Abstract

Aims: The need for beef in the cattle production centers in Indonesia is mostly met by slaughtering of culled cows. However, the quality of culled female’s beef is often lower than that of fattened bulls. Until now, the quality of meat and processed products of culled Bali and Ongole cows is unknown. This research was carried out to to compare the carcass and beef production of culled Bali and Ongole cows.
 Materials and Methods: A total of 6 culled cows, 3 each from Bali and Ongole cows, were slaughtered for evaluation of meat production and qualities. The percentage of carcass and carcass parts were determined after being removed from the non-carcass parts. The carcass parts were dissected to separate the meat and bones. Meat samples were taken to determine the chemical composition of the meat from the main meat parts. The organoleptic qualities of the meat including color, smell, and cooking loss were compared between the two breeds.
 Results: The results showed that carcass production was higher (P<0.05) in Bali cows as compared to cull Ongole cows. The weight of carcass parts having good meat quality with high economic value was higher in culled Bali cows compared to Ongole cows.
 Conclusion: It can be concluded that at the similar body condition and age, culled Bali cows produces more meat and carcass parts having higher quality meat.