Abstract:
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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.
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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
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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 |