Effect of age on the grading of carcass of indigenous cattle in Bangladesh

Abstract

The objective of this study was to examine the effect of age on the grading of carcass of indigenous cattle. This experiment was conducted with five (5) treatments (T1 , T2 , T3 , T4 and T5 ) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From this study, the mean rib eye muscle area (REA) and the mean rib fat thickness was 43.26, 49.93, 61.38, 70.43, 69.24 cm2 and 0.61, 0.68, 0.66, 1.07 and 0.97 cm with T1 , T2 , T3, T4 and T5 , respectively. The mean retail cut percentage of our indigenous beef cattle was 52.36, 52.27, 53.32, 52.69 and 52.58 with T1 , T2 , T3, T4 and T5 dental age groups, respectively. It also reveals that the overall maturity (on the basis of skeletal maturity and lean maturity) of indigenous beef cattle was A80 , B 90 , C 90, D80 and E 80 withT1 , T2 , T3, T4 and T5 dental age groups, respectively. Indigenous cattle population was fallen in the marbling sub groups of Slight91 , Small90, Small59, Modest57 and Moderate40 with T1 , T2 , T3, T4 and T5 dental age groups, respectively. With the combination of overall maturity and marbling score, indigenous cattle for beef production possess in the quality grade of Select, Choice, Commercial, Utility and Utility with respect to T1 , T2 , T3, T4 and T5 dental age groups. Indigenous cattle did not satisfy the criteria for the highest quality grade e.g., Prime to Standard and the lowest quality grade e.g. Cutter to Canner. In conclusion, dental age maturity had a highly significant (p<0.001) effect on average skeletal maturity, marbling score of the carcass and also had a significant (p<0.01) effect on rib fat thickness as well as on rib eye muscle area (REA) irrespective of all age group of indigenous beef carcass in Bangladesh. This research will play a vital role in the path toward the development of Bangladeshi beef standards and will be helpful to grade indigenous beef cattle at butcher or commercial beef industries level.

Effect of dental age on physico-chemical properties of meat of indigenous beef cattle

“…Livestock is an important part of Bangladesh's agricultural economy (Kamal et al, 2019;Islam et al, 2022aIslam et al, & 2022b. About 75% of people, particularly landless farmers, rely on livestock to some extent for their living (Rahman et al, 1997(Rahman et al, , 1998(Rahman et al, and 1999Tareque and Chowdhury, 2010).…”

Effects of dental age on proximate components, amino acid and fatty acid profiles of indigenous beef

“…The report states that each head requires 120 gm of meat per day (DLS, 2022) and beef share a larger proportion of this requirement. Beef is a crucial source of nutrients for the diet, (Zanovec et al, 2010;O'Neil et al, 2011;Rahman et al, 2020;Islam et al, 2022b) particularly high-quality protein, so eating beef may be healthful. All of the essential amino acids, as well as healthy minerals and vitamins including vitamin B12, are found in meat protein (Sadakuzzaman et al, 2021).…”

Effect of dental age on edible and non-edible meat yield characteristics of indigenous beef cattle

“…Livestock plays a momentous role in Bangladesh's agricultural economy (Kamal et al, 2019;Islam et al, 2022aIslam et al, & 2022b. In Bangladesh, beef cattle production is expanding and helping to meet the nation's growing need for high-protein foods (Sultana at el., 2017).To investigate dental age effect on meat yield characteristics of indigenous beef cattle, it is prerequisite to know slaughter weight, hot carcass weight, dressing percentage etc.…”