Agricultural and Biological Sciences Journal
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Agricultural and Biological Sciences Journal, Vol.6, No.1, Mar. 2020, Pub. Date: Jan. 14, 2020
Meat Quality and Palatability from Western Sudan Baggara Heifers Finished on Different Dietary Energy Levels
Pages: 16-21 Views: 97 Downloads: 35
[01] Hasseeb Adam Elbukhary, Department of Meat Production and Technology, West Kurdofan University, El Khuwei, Sudan.
[02] Ibrahim Mohamed Sharaf Eldin, Department of Animal Production, University of Nyala, Nyala, Sudan.
[03] Salih Ahmed Babiker, Department of Animal Production, University of Khartoum, Khartoum North, Sudan.
[04] Omer Abdelrahim Elkhidir, Department of Animal Production, Kenana Sugar Cane Company, Kenana, Sudan.
[05] Ahmed Osman Idris, Department of Animal Production and Range, Peace University, Elfulla, Sudan.
Forty eight Baggara heifers were fed on three diets of similar crude protein and varying in dietary energy levels; diet (L) of low energy 9.5 MJ/Kg, (M) of medium energy 10.5 MJ/Kg and (H) of high energy 11.5 MJ/Kg. After a finishing period of 16 weeks, seven heifers from each group were slaughtered at Kuku Animal Production Research Station, Khartoum North, Sudan. Longissimus muscle samples were taken from each carcass to assess the effect of dietary energy level on meat quality, sensory evaluation and chemical composition. Meat chemical composition indicated that meat from heifers fed diet H had significantly (p<0.01) high ether extraction. Crude protein, and non–protein nitrogen were significantly (p<0.01) higher in meat from heifers fed diet L. Moisture, ash and myofibrillar protein, were higher in meat from heifers fed diet L. Tenderness, juiciness, and flavor intensity were not differed between the groups, but meat obtained from heifers fed diet H was significantly (p<0.05) more acceptable than that from the other two groups. Water holding capacity and pH were significantly (p<0.01) higher in meat from heifers fed diet L. Cooking loss was and improved by the energy level. Meat from heifers fed diet L had significantly (p<0.01) the lower degree of redness. While meat from heifers fed diet H had the least degree of yellowness. It could be concluded that finishing heifers on medium to high energy diets, will improve meat quality and acceptability.
Baggara Heifers, Chemical Composition, Meat Quality
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