1. Sokoine University of Agriculture Official Publications

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Browsing 1. Sokoine University of Agriculture Official Publications by Author "Laswai Germana H."

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    Influence of finishing strategies on carcass composition and meat quality characteristics of Boran crossbred bulls
    (Rangeland Society of Tanzania (RST), 2025) Maro Ezekiel P.; Laswai Germana H.; Sangeda Anthony Z.; Selemani Ismail S.; Shem Martin N.
    This study was carried out to evaluate the effects of finishing practices and slaughter periods on carcass composition and quality of meat from Boran crossbred bulls. Fifty-four (2.5 – 3 years old, 205 ± 1.89 kg initial body weight) bulls were assigned/subjected to three different finishing practices; 18 bulls were on sole grazing (P1), 18 bulls were on supplementation after grazing (P2) and 18 bulls were kept on feedlot (P3). After that, 9 bulls (3) from each practice in the same finishing period were slaughtered at 45 days-S1, 60 days-S2, and 75 days-S3. Carcass and non-carcass components and composition were evaluated from slaughtered bulls. Carcass pH was measured at 24 h and 48 h post-slaughter at the LTL muscle and cooking loss and shear force values were evaluated for 4-, 8-, 12-, and 16-days aged meat. The findings showed that finishing practice and the slaughter period significantly (P<0.05) influenced the internal fat, heart-lung-liver, carcass length, and chest depth. The fat thickness, internal fat, Heart-lung-liver, four feet, gastrointestinal tract (GIT) full and empty were affected by finishing practices with bulls on P3 registering the highest fat thickness, internal fat and heart-lung-liver followed by P2 and P1 in that order. Meat pH (5.21-5.49) was similar (P˃0.05) in finishing practices and slaughter periods. Carcass length, chest depth, hide, git empty, tenderness, and a* colour significantly (p<0.05) interacted by finishing practice and slaughter period. the L* colour intensities were higher in bulls slaughtered at S3 (45.96) than in S2 bulls (41.29) and a* values vary significantly (p<0.05) with finishing practices. The Boran crossbred bulls showed improved tenderness with bulls on P3 (41.71N) having the lowest shear force values followed by P1 and P2 (44.41N and 45.4 N) with similar values. overall, bulls on P3 have heavier non-carcass components and better meat quality properties than those on P1 and P2. In conclusion, carcass components and meat quality characteristics were better in feedlot-finished bulls at 75 days of slaughter and aged 12 days. For increased beef quality, livestock farmers are encouraged to finish feedlot bulls for 75 days and age meat for 12 days. The findings of this study need further investigation into the influence of finishing strategies on fatty acid content and consumer health perceptions.