Comparison Between Two Baggara Cattle Subtypes in Meat Quality Attributes

Abstract

This study was conducted to assess the differences in meat quality between two Baggara beef subtypes (Nyalawi and Mesairi). Thirty bulls (15 from each subtype), 4 years old, commercially finished for 3 months were used. Slaughter and carcasses weights were determined and meat samples were cut from Longissimus thoraces muscles between the 11th and the 12th ribs. Chemical composition, water holding capacity, cooking loss, objective colour, myofibrillar fragmentation index and sensory evaluation were determined. The results showed that, the hot dressing percentage of the Nyalawi (51.70%) was significantly higher than the Mesairi (46.76%). The Nyalawi gave significantly low muscle moisture (73.97%) and cooking loss (33.91%) and significantly higher fat (1.86%), water holding capacity ratio (2.39) and myofibril fragmentation index (24.21) than the Mesairi subtype. There were no significant differences in colour values L*, a* and b* between the two subtypes. Sensory rating scores revealed a significant increase in tenderness (3.06) and overall acceptability (2.91) and a non significant increase in colour, juiciness and flavour in Nyalawi meat compared with the Mesairi meat. The study concluded that the Baggara breed subtypes Nyalawi and Mesairi are significantly different in the meat quality attributes. Studies of the inheritance of fat and meat tenderness traits are needed to improve the meat quality of these subtypes.