Growth performance, body conformation, carcass characteristics and palatability of Kedah-Kelantan cattle and its crosses
The growth performance, of 423 heads of male and .female Kedah-Kelantan (KK)cattle and its F1 crosses were recorded from the same grazing management. Comparisons were: made between progenies of KK cows sired by straight bred KK, American Brahman (Br), Polled Hereford (Hr), Friesian (Fr) and Jers...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
1985
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/85611/1/t%20FPV%201985%203%20ir.pdf |
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| Summary: | The growth performance, of 423 heads of male and .female
Kedah-Kelantan (KK)cattle and its F1 crosses were recorded from
the same grazing management. Comparisons were: made between
progenies of KK cows sired by straight bred KK, American Brahman
(Br), Polled Hereford (Hr), Friesian (Fr) and Jersey (Jy).
The main objectives of this experiment was to evaluate the
simplest crossbreeding system of KK cattle by straight cross
between KK female and exotic male for the advantage of heterosis
in the growth performance, conformation, carcass characteristics
and meat palatability in the F1 generation.
The present result showed that all the F1 crossbreds heifers
and bulls were superior in the growth performance than the straight bred KK at all' ages. All crossbred calves had
significantly higher (P < 0.01) birth weight than KK. Brahman x
KK(BK)calves were the heaviest at birth, followed by Friesian x
KK(FK), Hereford x KK(HK)and Jersey x KK(JK), respectively.
The overall percent advantage of crossbreds at birth ~t over
KK was 27.13%. FK was the heaviest at the adjusted 200-day
weight, followed by HK, BK, JK and KK respectily. All
crossbreds calves were showing better pre-weaning grow~ ability
than the KK. HK showed superiority in post weaning growth
performance than the other crossbreds. Ranking of sire breeds by
using the slope of regression equation of growth-age lines as the
estimate of growth rate,
breed type among years.
generally showed consistency for the
Under similar management unit and one
type of maternal environment, the result showed that treed sire,
especially temperate sires" had contributed the main effect on
all the growth traits of these calves.
HK showed higher conformation score due to the tendency of
the beef breed crosses to fatten at lighter weight than the dairy
breed crosses. HK and FK had the longest body, FK was the
tallest at wither, BK was the tallest at the hip, KK was the
shortest cattle. HK was the shortest among the crossbreds at the
hip.
There is evidence for breed difference in the ~ament.
This study concluded that Bos indicus cattle and crosses (Brahman
x KK)were having poor temperament than half-bred cattle (FK, HK
and JK). The result of carcass evaluation concluded that breed of
sire had no significant effect on factor associated with dressing
percentage but had significant effect (P < 0.05) on the carcass
weight per day of age (CWDA). All the crossbreds showed higher
CWDA than KK in all slaughter weight group. HI< showed the
highest CWDA and 21 to 44%superior than KK as the animal
increases in slaughter weight. Animals sired by beef type (Hr
and Br) produced higher percentage of hindquarter than the
crosses from dairy type (Fr and Jy). HI< showed the biggest (p <
0.05) loin eye area in all slaughter weight group.
KK bulls showed lower bone can position and higher lean
composition than other breed type under similar weight group. Fat
composition in the carcass of Zebu cattle (KK and BK) was higher
than Zebux temperate cattle.
Comparison of palatability scores between breed type
revealed no significant difference but the scores significantly
decreased (P < 0.05) as the cattle increased in age from 28-
month to 40-month. Among breed types, FK and BK showed higher
shear force values than JK, HI< and KK. The present result
concluded that .ultimate muscle pH of all breed types have sane
effect on the flavour, overall palatability, tenderness and
cooking loss.
The best single body measurement for prediction of total
lean meat of half carcass was the measurement of heart girth and
the best 4 combination of body measurements found were heart girth, width of loin, flank girth and width of head. Carcass
measurements were also used for predictions of total lean meat.
The result showed that forequarter weight, loin eye area, meat to
bone ratio, carcass length and dressing percentage are the best 5
variables that should be used in the combination. |
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