This study was conducted with the objective to determine carcass traits, meat yield, and primal meat cuts of Arsi, Harar, Jersey*Horro crossbred, and Ogaden cattle breeds at Haramaya University, Ethiopia. A total of 1...This study was conducted with the objective to determine carcass traits, meat yield, and primal meat cuts of Arsi, Harar, Jersey*Horro crossbred, and Ogaden cattle breeds at Haramaya University, Ethiopia. A total of 12 bulls of four cattle breeds (3 Arsi, 3 Harar, 3 F1 Jersey*Horro crossbred and 3 Ogaden) with almost similar ages were randomly assigned to four treatments in a completely randomised design (CRD). Data on carcass traits, meat yield, and primal meat cuts were analyzed using the General Linear Model (GLM) of the Statistical Analysis Software (SAS) 9.4 version. The overall averages of live body weight, hot carcass weight, chilled carcass weight, dressing percentages based on hot carcass weight, and rib eye area of experimental cattle breeds were 215.58 kg, 102.93 kg, 99.56 kg, 47.61%, and 8.13 inch<sup>2</sup>, respectively. The hot carcass weight and chilled carcass weight of the Ogaden (136.57;133.30 kg, resp.) breed were higher (p < 0.01) compared to other experimental cattle breeds. Dressing percentages based on hot carcass weight were higher (p < 0.05) for the Ogaden (49.61%) and Arsi (49.82%) cattle breeds compared to Harar and Jersey*Horro crossbred (45.73%, 45.27%, resp.) cattle breeds. The average meat yield and proportion of meat yield of cattle breeds were 77.52 kg and 77.46%, respectively. With a linear regression coefficient of prediction (R<sup>2</sup>) ranging from 52.26% to 93.58%, primal meat cuts significantly (p dicted meat yield. In conclusion, the breed of cattle had a significant (p 0.05) influence on live body weight, hot and chilled carcass weight, dressing percentage, rib eye area, subcutaneous fat thickness, meat yield, and the weights of most primal meat cuts. The Ogaden cattle breed had a higher and better meat yield, carcass traits, and most primal meat cuts compared to other experimental cattle breeds. Furthermore, the inclusion of corn silage in the diet of fattening bulls improved the carcass and meat yield. Therefore, the performance of Ogaden cattle compared to other and previous studies suggests the possibility of using this breed for export purposes in addition to Borana and Harar cattle breeds in the future.展开更多
Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to con...Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.展开更多
文摘This study was conducted with the objective to determine carcass traits, meat yield, and primal meat cuts of Arsi, Harar, Jersey*Horro crossbred, and Ogaden cattle breeds at Haramaya University, Ethiopia. A total of 12 bulls of four cattle breeds (3 Arsi, 3 Harar, 3 F1 Jersey*Horro crossbred and 3 Ogaden) with almost similar ages were randomly assigned to four treatments in a completely randomised design (CRD). Data on carcass traits, meat yield, and primal meat cuts were analyzed using the General Linear Model (GLM) of the Statistical Analysis Software (SAS) 9.4 version. The overall averages of live body weight, hot carcass weight, chilled carcass weight, dressing percentages based on hot carcass weight, and rib eye area of experimental cattle breeds were 215.58 kg, 102.93 kg, 99.56 kg, 47.61%, and 8.13 inch<sup>2</sup>, respectively. The hot carcass weight and chilled carcass weight of the Ogaden (136.57;133.30 kg, resp.) breed were higher (p < 0.01) compared to other experimental cattle breeds. Dressing percentages based on hot carcass weight were higher (p < 0.05) for the Ogaden (49.61%) and Arsi (49.82%) cattle breeds compared to Harar and Jersey*Horro crossbred (45.73%, 45.27%, resp.) cattle breeds. The average meat yield and proportion of meat yield of cattle breeds were 77.52 kg and 77.46%, respectively. With a linear regression coefficient of prediction (R<sup>2</sup>) ranging from 52.26% to 93.58%, primal meat cuts significantly (p dicted meat yield. In conclusion, the breed of cattle had a significant (p 0.05) influence on live body weight, hot and chilled carcass weight, dressing percentage, rib eye area, subcutaneous fat thickness, meat yield, and the weights of most primal meat cuts. The Ogaden cattle breed had a higher and better meat yield, carcass traits, and most primal meat cuts compared to other experimental cattle breeds. Furthermore, the inclusion of corn silage in the diet of fattening bulls improved the carcass and meat yield. Therefore, the performance of Ogaden cattle compared to other and previous studies suggests the possibility of using this breed for export purposes in addition to Borana and Harar cattle breeds in the future.
基金the Sheep Cooperative Research Centre(CRC)for Sheep Industry Innovation,and associated organisations for funding and data collection support
文摘Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.
