Carcass and Beef Characteristic from Brahman Cross Steers Fattened in Feedlot Prepared for Traditional Market
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Beef cattle feedlot is a fast growing industry in Indonesia. The industry supplies beef for particular market (hotel, restaurant and institution) as well as traditional market. This study was aimed to examine carcass and beef characteristics from Brahman Cross (BX) steers slaughtered at different slaughter weight, and also fat thickness categories prepared for traditional market. The study involved 40 heads of feeder cattle of Brahman Cross steer fattened on concentrate based ration and slaughtered at four slaughter weight categories (301-350 kg, 351-400 kg, 401-450 kg and 451-500 kg), and three fat thickness categories (2.5-4.5 mm, 5.0-7.0 mm and 7.5-9.5 mm). The carcass characteristics observed included hot carcass weight, dressing percentage, twelfth rib fat thickness, loin eye area, estimated lean weight and percentage and estimated fat weight and percentage. The beef characteristics observed included meat tenderness, cooking loss, water holding capacity, marbling score, meat and fat colors. The experiment was set up in a completely randomized design with slaughter weight category, and also fat thickness category as the treatment. Results of the study indicated that slaughter weight category significantly (P<0.05) affected hot carcass weight, estimated lean and fat weights, while dressing percentage, twelfth rib fat thickness, estimated lean and fat percentages were not significantly influenced by slaughter weight category. Fat thickness category did not have significant effects on hot carcass weight, dressing percentage, rib eye area and lean weight but this fat category significantly (P<0.05) affected estimated lean percentage, estimated fat weight and percentage. Neither slaughtered weight nor fat thickness categories had obvious effects on beef characteristics. It was apparent that slaughter weight and fat thickness categories were not a limiting factor for beef quality traits but the carcass productivity traits.
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