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Carcass and Meat Characteristics of Bulls from Arsi, Boran, Harar and Holstein Frisian Crosses Cattle Breeds Finished under Similar Level of Concentrate Supplementation

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Open Journal of Animal Sciences 2021年第1期11卷 11-30页

作者： Ahmedin Abdurehman Musa Yesihak yusuf Mummed mohammed yusuf kurtu Melese Temesgen Travis Gene O’Quinn Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Food Science Institute of technology Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

A study was conducted to evaluate the effect of age and breeds (Arsi, Borana, HF-Cross and Harar) on carcass and meat characteristics of bulls finished under similar feeding conditions. The feeding experiment was conducted for 90 days at Beef farm of Haramaya University. In this experiment, 24 bulls were fed with roughage (60%) which contained grass hay and wheat straw and concentrate (40%) which contained wheat bran, noug (gucia abysica) cake, maize grain, limestone, salt and ruminant premix. The bulls were transported to Bishoftu ELFORA export abattoir for slaughter following the procedure of the abattoir. The result of the study revealed that the average slaughter weight, hot carcass weight, cold carcass weight, shrink loss, commercial dressing and true dressing percentage were 179.1 kg, 86.8 kg, 82.7 kg 4.7%, 48.8% and 78.3%, respectively. Total edible and nonedible offal were significantly (P significantly (P Boran, Harar, and HF-crossbred were 78.1%, 77%, 72.8% and 77.2% respectively. Meat yield was predicted from fat thickness and ribeye area with 61% accuracy. Arsi bulls attained the highest (78%) meat yield at early age but decreased by 0.713 rate as age of animals advanced by one digit whereas the meat yield from other breeds showed increment in meat yield percentage with the rate of 1.98, 1.1 and 0.1 for cross, Borana and Harar breed bulls, respectively as age advanced. Yield from fore shank, sirloin, top and bottom sirloin primal cuts were affected by breed. Arsi breed had higher meat bone ration than cross breed. Retailed meat yield

关键词： Carcass pH Meat Characteristics Carcass Yield

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Carcass and Meat Characteristics of Hararghe Highland Bull after Draught Work Service

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Open Journal of Animal Sciences 2023年第4期13卷 458-477页

作者： Yohannes Urgesa Ye’i Yesihak yusuf Mummed mohammed yusuf kurtu Mengistu Urge Leta Travis Gene O’Quinn Animal and Range Sciences Department College of Agriculture Bule Hora University Bule Hora Ethiopia School of Animal and Rangeland Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

The objectives of the study were to examine the effects of draught work on carcass characteristics, meat yield potential, and distribution along primal cuts in Hararghe highland bulls fed on net energy requirement basis. Twelve bulls were sorted into three groups of four animals each and assigned to three treatment hours: control (0), 4, or 6, using a complete randomized design (CRD). The results of the study show that there are no significant differences (p > 0.05) in slaughter weight, hot carcass weight (HCW), chilling loss, total edible and non-edible offal, fat thickness (FT), deboned meat yield (kg), meat to bone ratio, muscle distribution, and proportion of kidney, pelvic, and heart fat (KPH%) among the treatment groups. However, the hot carcass-based dressing percentage was significantly lowered (p < 0.05) in bulls that work 4 or 6 hours a day. Meat yield was strongly correlated with HCW (r = 0.74) and FT (r = 0.73). Therefore, the number of hours the bull spent on draught work did not negatively impact meat yield or quality. Consequently, the research suggests that utilizing Hararghe highland bulls for draught service, four or six hours a day is viable for dual advantages: crop cultivation and marketable carcass.

关键词： Bulls Draught Work Carcass Characteristics Meat Muscle Distribution

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Growth Performance of Arsi, Borana, Harar and HF-Crossbred Bulls Finished under Similar Feeding Condition

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Open Journal of Animal Sciences 2022年第2期12卷 171-191页

作者： Ahmedin Abdurehman Musa Yesihak yusuf Mummed mohammed yusuf kurtu Melese Temesgen Travis Gene O’Quinn Umer Seid Geletu Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Haramaya Ethiopia Department of Food Science Institute of Technology Haramaya University Haramaya Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

The study was conducted to evaluate the fattening performance of Arsi, Borana, Harar and Holstein Friesian crossbred bulls finished under a similar feeding condition at the beef farm in Haramaya University. The average daily weight gain of the four breeds ranges from 0.49 to 0.71 kg. Feed conversion efficiency also ranges from 0.11 - 0.15. Simple linear regression models were used to explore the relationship between live body weight change and change in body condition score as well as seven linear body measurements for all age groups. An average change for a unite of body condition score was equivalent to 20.3, 20.61, 22.42 and 27.78 kg for Borana, Arsi, Harar and Holstein Friesian crossbred bulls respectively. Body condition score was significantly influenced by breeds. There was a significant breed by age interaction effect on the initial body condition score of the four breeds. There was a significant and positive strong association between change in body weight and body condition score. There was a significant and strong correlation between change in body weight and change in Total topline, neck length, heart girth, flank circumference and rump length having correlation coefficients ranges from 0.57 to 0.97. A higher net profit of 7380.47 ETB per head was recorded by Borana bulls followed by Harar bulls, Arsi and Holstein Friesian crossbred with net profit of 5406.86, 5193.29 and 3384.98 ETB per head respectively. Borana bulls are more superior in weight gain and net profit. Bodyweight change could be predicted based on body condition score change during the fattening period.

关键词： Weight Gain Body Condition Score Change in Linear Body Measurement

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Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

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Open Journal of Animal Sciences 2021年第2期11卷 139-156页

作者： Timketa Dagne Yesihak yusuf Mummed mohammed yusuf kurtu Mengistu Urgea Leta Travis Gene O’Quinn Jessie L. Vipham Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle breeds in Ethiopia. A total of 39 bulls with three age categories were used for the study. The bulls were purchased from mixed crop livestock system (Arsi and Harar cattle breeds) and Ranch (Borana cattle breed). Complete randomized design was used for the study. Longissimus dorsi muscle was used to evaluate proximate composition and profile of fatty acid. The result of the study indicated that mean of percentage of dry matter, ash, crude fat and crude protein were ranging 22.43 - 24.26, 0.32 - 1.28, 4.32 - 7.88, 17.21 - 22.76, respectively. At age younger than 3 years, Harar bulls contain more crude fat compared to Arsi bulls while the vice versa was true for crude protein. The concentration of polyunsaturated fatty acid (PUFA) was higher than saturated fatty acid (SFA) in the three breeds studied across all age categories. However, significantly higher (P 0.01) PUFA and lowest (P

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Carcass Traits, Meat Yield and Primal Meat Cuts from Arsi, Harar, Ogaden and F1 Jersey*Horro Crossbred Bulls Fed Corn Silage Based Similar Finishing Diet

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Open Journal of Animal Sciences 2022年第2期12卷 251-270页

作者： Chala Merera Erge Yesihak yusuf Mummed mohammed yusuf kurtu Ahmedin Abdurehman Musa Mesfin Tafesse Gemeda Travis Gene O’Quinn Department of Animal Science Ambo University Ambo Ethiopia School of Animal and Range Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Science Oda Bultum University Chiro Ethiopia Department of Biotechnology Addis Ababa Science and Technology University Addis Ababa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

This study was conducted with the objective to determine carcass traits, meat yield, and primal meat cuts of Arsi, Harar, Jersey*Horro crossbred, and Ogaden cattle breeds at Haramaya University, Ethiopia. A total of 12 bulls of four cattle breeds (3 Arsi, 3 Harar, 3 F1 Jersey*Horro crossbred and 3 Ogaden) with almost similar ages were randomly assigned to four treatments in a completely randomised design (CRD). Data on carcass traits, meat yield, and primal meat cuts were analyzed using the General Linear Model (GLM) of the Statistical Analysis Software (SAS) 9.4 version. The overall averages of live body weight, hot carcass weight, chilled carcass weight, dressing percentages based on hot carcass weight, and rib eye area of experimental cattle breeds were 215.58 kg, 102.93 kg, 99.56 kg, 47.61%, and 8.13 inch2, respectively. The hot carcass weight and chilled carcass weight of the Ogaden (136.57;133.30 kg, resp.) breed were higher (p 2) ranging from 52.26% to 93.58%, primal meat cuts significantly (p dicted meat yield. In conclusion, the breed of cattle had a significant (p 0.05) influence on live body weight, hot and chilled carcass weight, dressing percentage, rib eye area, subcutaneous fat thickness, meat yield, and the weights of most primal meat cuts. The Ogaden cattle breed had a higher and better meat yield, carcass traits, and most primal meat cuts compared to other experimental cattle breeds. Furthermore, the inclusion of corn silage in the diet of fattening bulls improved the carcass and meat yield. Therefore, the

关键词： Meat Yield Carcass Traits Primal Meat Cuts Cattle Breeds Corn Silage

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Eating Quality of Beef from Arsi, Borana, and Harar Cattle Breed, Oromia National Regional State, Ethiopia

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Open Journal of Animal Sciences 2021年第2期11卷 255-268页

作者： Timketa Dagne Tefera Yesihak yusuf Mummed mohammed yusuf kurtu Mengistu Urge Leta Travis Gene O’Quinn Jessie L. Vipham Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of - 6, and 7 - 9 years were used for the study. The bulls were purchased from mixed crop-livestock systems (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF device was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P 0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55 ± 5.34, 20.34 ± 4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60 ± 0.51N). Beef from all age group of Harar and Boran breeds were

关键词： Beef Tenderness Juiciness Flavor Color

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Preservation of Raw Camel Milk by Lactoperoxidase System Using Hydrogen Peroxide Producing Lactic Acid Bacteria

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Open Journal of Animal Sciences 2020年第3期10卷 387-401页

作者： Dakalo Dashe Egon Bech Hansen mohammed yusuf kurtu Tesfemariam Berhe Mitiku Eshetu Yonas Hailu Amsalu Waktola Adane Shegaw School of Animal and Range Sciences Haramaya University Dire Dawa Ethiopia Division for Diet Disease Prevention and Toxicology National Food Institute Technical University of Denmark Kgs. Lyngby Den-mark

This study was conducted to investigate the effect of lactic acid bacteria (LAB) activated lactoperoxidase system (LPs) on keeping quality of raw camel milk at room temperature. Camel milk samples were collected from Errer valley, Babile district of eastern Ethiopia. The level of hydrogen peroxide (H2O2) for activation of LPs was optimized using different levels of exogenous H2O2. Strains of LAB (Lactococcus lactis 22333, Weissella confusa 22308, W. confusa 22282, W. confusa 22296, S. Infatarius 22279 and S. lutetiensis 22319) with H2O2 producing properties were evaluated, and W. confusa 22282 was selected as the best strain to produce H2O2. Storage stability of the milk samples was evaluated through the acidification curves, titratable acidity (TA), total bacterial count (TBC) and coliform counts (CC) at storage times of 0, 6, 12, 18, 24 and 48 hours. The LP activity and the inhibitory effect of activated LPs were evaluated by growing E. coli in pasteurized and boiled camel milk samples as contaminating agent. Results indicated that the W. confusa 22282 activated LPs generally showed significantly (P < 0.05) slower rates of acidification, lactic acid production and lower TB

关键词： Camel Milk Lactoperoxidase System Lactic Acid Bacteria Preservation

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Effect of Age and Breeds of Cattle on Carcass and Meat Characteristics of Arsi, Boran, and Harar Cattle in Ethiopia

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Open Journal of Animal Sciences 2019年第3期9卷 367-383页

作者： Timketa Dagne Tefera Yesihak yusuf Mummed mohammed yusuf kurtu Mengistu Urge Letta Travis G. O’Quine Jessie L. Vipham Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA

The objective of this study was to determine the effect of age and breed of cattle on carcass and meat characteristics in Ethiopia. A total of 39 (Arsi 11, Boran 14 and Harar 14) cattle breeds with age categories of <3, 4 - 6, and 7 - 9 years were used for the study. The bulls were purchased from their respective production system of mixed crop livestock system (Arsi and Harar) and Ranch (Boran). Parameters such as live and carcass weight, meat yield percent, fat characteristics, and primal beef cuts were evaluated. Complete randomized design was used for the study. The live weight of bulls at <3, 4 - 6 and 7 - 9 years ranged 135 - 183, 167 - 181, and 155 - 433 kg, respectively. The carcass weight, dressing percentage, meat yield percent, forequarter, hindquarter, rib eye area, and fat thickness ranged 57 - 209.73 kg, 41.8% - 51.6%, 32% - 58%, 11.7 - 56.42 kg, 14.04 - 45.34 kg, 4.78 - 10.25 square inches and 0.18 - 0.38 inches, respectively. At an early age category (<3 years) meat yield percentage of Arsi, Boran and Harar breeds were 50.86, 30 and 18.72, respectively, and as age category shifted from one age category to the next Harar increased by 13× and Boran by 2.9× and Arsi decreased by -0.93×. The mean rib percentage of Arsi, Boran and Harar were in the range of 7.98 - 9.57, 8.62 - 10.44 and 7.08 - 8.83, respectively. Breed and age of bulls had significantly affected primal meat cuts. Meat yield was predicted from live and hot carcass weight with coefficient determination (R2) of 70.66% and 74.75%, respectively. From the study, it was concluded that age and breeds of cattle had significantly influence on carcass and meat characteristics. Therefore, to determine whether variations were due to genetic or environmental cause’s evaluation of the three breeds under similar feeding condition was recommended.

关键词： Breed Age Carcass Meat Yield Percent Fat Characteristics

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Handling, Processing, Utilization and Marketing of <i>Ayib</i>(Ethiopian Traditional Cottage Cheese) Varieties Produced in Selected Areas of Eastern Gojjam, Northwestern Highlands of Ethiopia

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Open Journal of Animal Sciences 2018年第1期8卷 51-73页

作者： Aleme Asresie Zelalem Yilma Eyassu Seifu Lemma Zemedu Mitiku Eshetu mohammed Y.kurtu Department of Animal Production and Technology Adigrat UniversityAdigratEthiopia School of Animal and Range Sciences Haramaya UniversityDire DawaEthiopia PAID Ethiopia Addis AbabaEthiopia Department of Food Science and Technology Botswana University of Agriculture and Natural ResourcesGaboroneBotswana School of Agricultural Economics and Agribusiness Haramaya UniversityDire DawaEthiopia

The study was conducted to asses handling, processing, utilization, marketing as well as other socio-economic benefits of traditional cheese varieties making and to identify major constraints of traditional cheese varieties production in Awabal, Gozamin, Machakel and Dejen districts of Eastern Gojjam. A cross-sectional survey was conducted to collect data. A total of 240 smallholder dairy producers (60 households from each district) were individually interviewed using a semi-structured questionnaire. The major traditional cheese varieties produced in the study areas include Ayib, Metata, Hazo and Zureshekefign. Among these, three of them (Ayib, Metata and Hazo), are dominant. Respondents indicated that Metata cheese variety has high nutritional values and cure seven types of disease namely malaria and yellow fever, depressed appetite;Ejeseb (stomach upset), metabolic disorder (bloating), gastro-intestinal parasites, prevent nausea and digestion upset. The respondents reported twenty kinds of spices blended at one time during Metata cheese preparation and five kinds of spices commonly added into Ayib during Ayib making. Various types of herbs and plant species are used for smoking and washing of utensils during production of traditional cheese varieties in the study areas. The major marketing constraints of traditional cheese varieties were absence of sufficient buyer in the market, traditional taboos to sell cheese varieties in an open market, seasonal demand and supply, distance to the market, transportation access and quality. The major socio-economic benefits of traditional cheese varieties were to fulfill household necessities, sources of additional income, to purchase dairy inputs and for children school fee. Further scientific study needs to be conducted in order to confirm nutritional and medicinal properties of Metata cheese variety. Therefore the bio-active components of these spices and their effect on shelf life, nutritional value, medicinal uses and othe

关键词： Ayib Hazo Metata Zureshekefign

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