Comparative Meat Production Potential of Western Sudan Baggara Bulls and Heifers

Abstract

Sixteen bulls and an equal number of heifers of western Baggara cattle of similar average initial body weight were used to study their meat production potential. Bulls and heifers were kept separate for a period of 112 days during which they were fed ad libitum a complete diet. Average daily DMI of bulls (6.63 Kg) was higher than that of heifers (6.27 Kg) yet the difference was not significant. Average daily weight gain of bulls (1.01 Kg) was significantly (P< 0.01) higher than that of heifers (0.62 Kg). Average feed conversion ratio of bulls (6.62) was significantly (P< 0.001) higher than that of heifers (10.21). Average feed intake (% of body weight) of bulls (3.07) was significantly (P< 0.01) lower than that of heifers (3.48). When western Baggara bulls and heifers were compared at different feeding period (28, 56, 84 and 112 days) average daily feed intake, DMI, daily live weight gain and feed conversion efficiency were consistently higher for bulls than heifers. Live weight gain of at least 1.0 kg/day was sustained by western Baggara bulls, throughout the experimental feeding period. However, live weight gain of 1.0 Kg could be maintained by heifers only for 28 days of feeding. 11 Of the selected body measurements, neck length and heart girth were significantly (P< 0.05) more developed in bulls than in heifers. Height at wither, height at hip, body length, back length and chest depth were more developed in bulls than in heifers, yet the differences were not significant. On the other hand circumference of barrel and hip width were more developed in heifers than in bulls, yet the differences were not significant. Carcass weight of bulls was significantly (P< 0.001) heavier than that of heifers but heifers dressed out consistently higher than bulls, though the differences were not significant. Carcass muscle weight proportion of bulls (66.92%) was significantly (P< 0.001) higher than that of heifers (59.53%) while carcass fat proportion of heifers (18.17%) was significantly (P< 0.01) higher than that of bulls (11.8%). Bone weight as proportion of carcass weight of bulls (16.84%) was higher than that of heifers (16.5%), yet not significantly different. L. dorsi muscle area of bulls (60.89 cm2) was significantly (P< 0.05) larger than that of heifers (47.72 cm2) whereas back fat of heifers carcass (11.0 mm) was significantly (P< 0.05) thicker than that of bulls (8.0 mm). Forequarters weight % of carcass weight was significantly (P< 0.05) greater for bulls (50.51) than that of heifers (48.59) whereas hindquarters weight % of carcass weight of heifers (51.18) was significantly (P< 0.05) greater than that of bulls. Percent primal cuts weight of carcass weight of heifers (43.73) was higher than that of bulls (42.75), yet the difference was 12 not significant, while carcass percent minor cuts (low priced) weight was significantly (P< 0.05) higher for bulls (54.60) than that of heifers (52.77). Cooking loss % of bulls meat (33.21) was significantly (P< 0.001) lower than that of heifers (37.74) while water-holding capacity of heifers meat was significantly (P< 0.01) higher than that of bulls. Hunter colour lightness (L) was lower for bulls meat than that of heifers while redness (a) and yellowness (b) were higher for bulls than for heifers meat. Sensory panelists scores for colour and flavour were higher for bulls while that of juiciness, tenderness and overall acceptability were higher for heifers meat than that of bulls meat. These findings indicate that bull meat was darker red than meat from heifers, while the latter was more tender and juicy than the former