[01] Mohammed H. Ahmed, Department of Animal Production, Faculty of Agriculture, University of Zalingei, Zalingei, Sudan. [02] Salih A. Babiker, Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan.

This study was conducted to study the effect of pre-treatment of agricultural by-product on the meat quality attributes and general sensory properties. Treatment sugar-cane bagasse with urea increased the CP and reduced CF. Sudan Baggara bulls finished on three levels (10%, 20%, 30%) while other group (control group) finished on 0% treated sugar-cane bagasse. Thirty six Baggara bulls divided into four group 9 bulls foreach group were fattened for 70 days. Six bulls from each group were slaughtered at the end of fattening period. Physical and subjective meat quality attributes and meat chemical composition of longissimus dorsi were not affected by treated sugar-cane bagasse level in the diets.

Slaughtered, Carcass, Wholesale Cuts, Sirloin

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