Influence of finishing strategies on carcass composition and meat quality characteristics of Boran crossbred bulls
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Date
2025
Journal Title
Journal ISSN
Volume Title
Publisher
Rangeland Society of Tanzania (RST)
Abstract
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.
Description
Healthy Rangelands for Sustainable Economic Development PP. 152-176
Keywords
Boran crossbred, Meat quality, Finishing practice, Slaughter period