Turkish Journal of Veterinary and Animal Sciences

Yazarlar: Abdülkadir ÖZLÜTÜRK, Nurinisa ESENBUĞA, Mete YANAR, Necdet ÜNLÜ, Muhlis MACİT, Sinan KOPUZLU

Konular:-

Anahtar Kelimeler:Beef,Carcass composition,Eastern Anatolian Red cattle,Duration of finishing,Meat quality

Özet: Seventeen Eastern Anatolian Red (EAR) bulls at 20 months of age were divided into 2 treatment groups and fed for either 168 days (S) or 210 days (L). Initial and final weights were not significantly different. While bulls in the L group had the highest total weight gain (149.0 vs. 177.2 kg), feed efficiency ratio was superior for the cattle fed for 168 days. Carcass weight, spleen and front + hind feet weights as a percentage of slaughter weight, weight of kidney fat, percentage of kidney, pelvic, and heart fat, and yield grade all increased (P < 0.05) with feeding time. Bulls in the L group received a higher (P < 0.05) panel rating for juiciness, and the panel juiciness score was closely associated with tenderness measurements such as panel tenderness score, Warner Bratzler shear force value, and number of chews before swallowing. It is concluded that duration of finishing significantly influenced carcass, slaughter, and organoleptic beef quality traits of young EAR bulls.

---