Carcass Characteristics and Meat Quality of Ongole Grade Cattle and
Simmental Ongole Crossbred Cattle
N. Ngadiyono1, Soeparno1, Setiyono1 and M. C. Carvalho2
1Faculty of Animal Science, University GadjahMada, Yogyakarta, Indonesia, 2Faculty of
Agriculture, National University of Timor Leste Corresponding email: nonongadiyono@yahoo.co.id
ABSTRACT
The experiment was conducted to study the carcass characteristics and meat quality of Ongole grade (PO) cattle and Simmental Ongole crossbred (SimPO) cattle grown in a feedlot system. Six PO cattle and six SimPO cattle with the respective initial body weight of 315.6+39.46 kg and 368.3+13.23 kg were grown for 3 months and were fed with concentrates, elephant grass, soybean hulls and cassava. At the end of the experiment all cattle were slaughtered. Meat samples used were Longissimusdorsi (LD) and Biceps femoris
(BF) muscles. The variables observed were carcass characteristics, carcass components, non-carcass, meat physical quality and chemical composition. The data of carcass and non-carcass were analyzed by using the analysis of variance of independent sample t-test. The data of physical quality and chemical composition of meat were analyzed by using randomized complete block design. The results showed that there were significant differences (P<0.05) on carcass weight, carcass percentage and Longissimusdorsi area (LDA) as affected by both breeds of cattle. The slaughter weight, back fat thickness, percentage of kidney, pelvic and heart (KPH) fats, carcass components and meat-bone ratio were not different significant. The non-carcass percentage of PO and SimPO did not differ significantly. The meat physical quality (water-holding capacity, cooking loss, tenderness) were significant differences (P<0.05) between both cattle breeds, but the pH did not differ significantly. The meat chemical composition (water, protein, fat content) were significant differences (P<0.05), but the ash content did not differ significantly. It could be concluded that the carcass characteristics of PO cattle were lower than those of SimPO cattle, but carcass components and non-carcass were similar relatively. The meat of SimPO cattle had the higher fat content and was more tender than meat of PO cattle.
Key Words: Carcass Characteristics, MeatQuality, OngoleGrade Cattle, Simmental Ongole,
Crossbred Cattle.
INTRODUCTION
The industry of beef cattle in Indonesia should be developed to fulfill meat public consumption which always increase year to year. This development should be supported by several factors, such as feeder cattle, feeds availability, social condition and market opportunities. Ongole grade (PO) cattlewas local cattle formed as result of grading up between Java cattle and Sumba Ongole (SO) cattle in about 1930. Meanwhile, Simmental Ongole crossbred (SimPO) cattle wasresult of crossbreeding between Simmental bull and PO cows by artificial insemination (AI) which had objective to increase the cattle production performance (Ngadiyono, 2012).
Feedlot or fattening was an exertion of cattle rearing on the final growth stadium, which aim to produce meat production through optimally gain weight by high quality feeding in a brief time (Tillman et al., 1998;Parakkasi, 1999; Ngadiyono, 1995). By the feedlot system, cattle productivity, such as gain weight, feed efficiency, carcass and meat production could be improved (Dyer and O’Mary, 1977). Genetic and environment factors, including growth, slaughter age, body weight, sex and breed could influenced of meat quality and production. feed ingredient and composition also influenced on growth rate, and proportion of carcass 3URFHHGLQJVRIWKHWK$$$3$QLPDO6FLHQFH&RQJUHVV9RO,, 1RYHPEHU*DGMDK0DGD8QLYHUVLW\<RJ\DNDUWD,QGRQHVLD
component, specially meat and fat, also nutrition value of meat, including protein, water and fat (Soeparno, 2005). There are some factors influencing fattening system, such as breed, age, slaughter weight, cattle type, sex, and nutrition (Dyer and O’Mary, 1977).Meat characteristics are determined by the nature of physical and chemical. The two characteristics determine the value or quality of meat. Meat characteristics constitutes factors determining the consumer assessment on meat quality, such as pH, tenderness, flavor, texture, aroma, color, cooking loss and water-holding capacity (Crouse, 1989; Soeparno, 2005). The research was conducted to study the carcass characteristics, non-carcass, and meat quality of Ongole grade (PO) cattle and Simmental Ongole crossbred (SimPO) cattle grown in a feedlot system.
MATERIALS AND METHODS
The researsh was conducted by individual pens in Sari Andhini beef cattle fattening which was located at Jl. Kaliurang km 9.7 Sleman Yogyakarta for 14 weeks from March until June 2010. Slaughtering of animals were done at Pasar Colombo abattoir Jl. Kaliurang km 6.7 Sleman Yogyakarta. The meat analyses were done at the Laboratory of Meat Processing Technology of the Faculty of Animal Science, Gadjah Mada University.
Materials used in this experiments were six Ongole grade (PO) cattle and six Simmental Ongole crossbred (SimPO) cattle of about 18-24 old-month, with the respective initial body weight of 315.6+39.46 kgand 368.3+13.23 kg. The cattle’s were grown in a feedlot system with a similar diet, namely 15% elephant grass, 55% concentrate, 25% soybean hulls and 5% cassava. The ration (in dry matter bases) was given 3% of body weight of cattle. Water was given in ad libitum during the research. At the end of the experiment all cattle were slaughtered in the abattoir to know the carcass dan non-carcass production. The samples of meat were taken from Longissimusdorsi(LD) and Biceps femoris (BF) muscles.The meat samples were tested for physical quality, namely pH degree, water-holding capacity (WHC), cooking loss (CL), and tenderness (shear-force). Chemical composition included water, protein, fat, and ash (mineral). The variables observed were carcass characteristics (slaughter weight, carcass weight, carcass percentage, back fat thickness, KPH fats percentage, and
Longissimus dorsi area), carcass components (meat, bone, and meat-bone ratio), non-carcass,
meat physical quality and chemical composition. The data of carcass and non-carcass were analyzed by using the analysis of variance of independent sample t-test. The data of physical quality and chemical composition of meat were analyzed by using randomized complete block design (Steel and Torrie, 1984).
RESULTS AND DISCUSSION
Carcass characteristics, carcass and non-carcass components. The research of analysis
showed that there were significant differences (P<0.05) on carcass weight, carcass percentage, and Longissimus dorsi area (LDA) as affected by both breeds of cattle. On the other hand, slaughter weight, back fat thickness, KPH fats percentage, carcass yield grade, carcass component, and meat-bone ratio were not different significant (Table 1).
Types of feed, consumption, and chemical composition of feed are have large effects on growth. A higher protein and energy consumption will result faster growth rate. The body weight is correlated to carcass percentage (Soeparno, 2005). The increase of body weight has effect on the decrease of meat and bone proportion in carcass, whereas fat proportion is increased. Fat percentage has negative correlation with bone and meat percentage, but positively correlated to meat-bone ratio (Rusman, 1997). The environmental and genetic factors are highly affecting carcass composition (Berg and Butterfield (1976).According to Minish and Fox (1979) which cited in Ngadiyono (1995), stated that the hot carcass weight has positive correlation with Longissimus dorsi area (LDA).
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Table 1. Carcass characteristics and carcass components
Variable PO Breed of Catle SimPO
Slaugther weight (kg)ns
Carcass weight (kg) (lbs) 195.00429.52aa 226.67 b
499.27b
Carcass precentage (%) 49.40 51.18b
Back fat thickness (inch)ns 0.14 0.17
Kidney, pelvic and heart (KPH) fats precentage (%)ns 2.51 2.61
Longissimus dorsiarea (LDA) (inch) 8.87a 9.60b
Yield gradens 1.88 2.00
Meat (%)ns 81.31 81.80
Bone (%)ns 18.68 18.19
Meat-bone rations 4.39 4.57
a,bDifferent superscriptsat the same row indicated significant differences (P< 0,05)
ns = non significant; PO = Ongole grade cattle; SimPO = Simmental Ongole crossbred cattle.
The carcass percentage of PO and SimPO did not differ significantly. The external non-carcass (head, legs, and hide) were 4.81; 2.24 and 8.54% for PO and 4.69; 2.03 and 7.84% for SimPO, respectively. The internal non-carcass (liver, heart , lungs and kidney) were 1.30; 0.40; 0.70 and 0.22%), respectively for PO and 1.21; 0.38; 0.69 and 0.23%, respectively for SimPO.There were not significant difference supposed to be caused by similar quality of feed in both breeds of cattle. Non-carcass components were affected by feed, slaughter weight and sex (Soeparno, 2005).
Meat physical quality and chemical composition. The meat physical quality (water-holding
capacity, cooking loss, tenderness)of Longissimus dorsi and Biceps femoris muscleswere significant differences (P<0.05) between both cattle breeds, but the pH did not differ significantly (Table 2). The meat chemical composition (water, protein, fat content) were significant differences (P<0.05) between meat of PO and SimPO cattle, but the ash content did not differ significantly (Table 3).
Table 2. Meat physical quality of Longissimus dorsi and Biceps femoris muscles
Meat physical quality PO Breed of Catle SimPO
Longissimus dorsi area (LD) muscle
pHns 5.61 5.59
Water-holding capacity (WHC) (%) 7.27a 7.08b
Cooking loss (%) 26.11a 26.24b
Tenderness (kg/cm2) 11.18a 10.55b
Biceps femoris (BF) muscle
pHns 5.58 5.61
Water-holding capacity (WHC) (%) 7.36a 6.62b
Cooking loss (%) 26.51a 31.05b
Tenderness (kg/cm2) 11.23a 11.00b
a,bDifferent superscripts at the same row indicated significant differences (P < 0,05)
ns = non significant; PO = Ongole grade cattle; SimPO = Simmental Ongole crossbred cattle.
Accordingly, the pH values were not significantly different, as also explained by Romans and Ziegler (1974). The pH obtained were generally similar to the normal pH of meat. PO cattle had the higher WHC compared with SimPO cattle. On the contrary, the cooking loss of PO cattle was lower than SimPO cattle. The differences in WHC might be due to breed differences, as well as genetic factors, growing methods and kind of muscles, as indicated by 3URFHHGLQJVRIWKHWK$$$3$QLPDO6FLHQFH&RQJUHVV9RO,, 1RYHPEHU*DGMDK0DGD8QLYHUVLW\<RJ\DNDUWD,QGRQHVLD
different in chemical components, such as water content, protein and fat. Cooking loss had negative correlation with WHC and related to the composition of protein and fatty acids (Setiyono et al., 2007). The LD and BF muscle of SimPO cattle were more tender compared with PO cattle.
Table 3. Meat chemical composition of Longissimus dorsi and Biceps femoris muscles
Meat chemical compocition PO Breed of catle SimPO Longissimus dorsi (LD) muscle
Water (%) 72.70a 74.26b
Protein (%) 21.05a 20.99b
Fat (%) 2.70a 3.23b
Ash (%)ns 1.10 1.00
Biceps femoris (BF) muscle
Water (%) 73.36a 75.54b
Protein (%) 20.60a 19.70b
Fat (%) 3.06a 3.35b
Ash (%)ns 1.22 0.93
a,bDifferent superscripts at the same row indicated significant differences (P < 0,05)
ns = non significant; PO = Ongole grade cattle; SimPO = Simmental Ongole crossbred cattle.
The differences in tenderness were likely to be due to breed type, muscle structures, contraction status of myofibril and also due to the less tendon and the larger cytoplasm of LD muscle (Lawrie, 1985; Soeparno, 2005).
CONCLUSION
The research could be concluded that the carcass characteristics of PO cattle were lower than those of SimPO cattle, but carcass components and non-carcass were similar relatively. The meat of SimPO cattle had the higher fat content and was more tender than meat of PO cattle.
REFERENCES
Berg, R. T. And R. M. Butterfield. 1976. New Concepts of Cattle Growth. Sydney University Press.
Crouce, J. D., L. V. Cundiff, R. M. Koch, M. Koohmaraie and S. C. Seideman. 1989. Comparisons of Bos indicus and Bos taurus inheritance for carcass beef characteristics and meat palatability. J. Anim. Sci. 67(10): 2661-2668.
Romans, J. R. and P. T. Ziegler. 1974. The Meat We Eat. 10th ed. The interstate Printers and
Publishers Inc., Danville, Illinois.
Rusman. 1997. Karakteristik karkas dan daging lima bangsa sapi yang dipelihara secara feedlot. Tesis S-2. Pascasarjana Ilmu Peternakan UGM,Yogyakarta.
Setiyono, Soeparno, S. Keman and E. Suryanto. 2007. Physical characteristics and chemical composition of Bali cattle and Ongole crossbreed meat as affected by fattening and rearing system. AGRITEK Vol. 15(2): 349-353.
Soeparno. 2005. Ilmu dan Teknologi Daging. Cetakan keempat. Gadjah Mada University Press, Yogyakarta.
Steel, R. G. D. and J. H. Torrie. 1984. Principles and Procedures of Statistics. 2nd ed.
International Student Edition. McGraw-Hill International Book Company, Singapore. Tillman, A. D., H. Hartadi, S. Reksohadiprodjo, S. Prawirokusumo dan S. Lebdosoekojo.
1998. Ilmu Makanan Ternak Dasar. Cetakan keenam. Gadjah Mada University Press, Yogyakarta.
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CARCASS CHARACTERISTICS AND MEAT
QUALITY OF ONGOLE GRADE CATTLE AND
SIMMENTAL ONGOLE CROSSBRED CATTLE
N. Ngadiyono1, Soeparno1, Setiyono1 and M. C. Carvalho2
1 Faculty of Animal Science, University Gadjah Mada, Yogyakarta, Indonesia,
2 Faculty of Agriculture, National University of Timor Leste.
Ongole grade (PO) cattle was local cattle formed as result of grading up between Java cattle and Sumba Ongole (SO) cattle.Simmental Ongole crossbred (SimPO) cattle was result of crossbreeding between Simmental bull and PO cows by artificial insemination (AI) which had objective to increase the production performance (Ngadiyono, 2012).
There are some factors influencing fattening system, such as breed, age, slaughter weight, cattle type, sex, and nutrition (Dyer and O’Mary, 1977).
INTRODUCTION
MATERIALS AND METHODS
The materials were six heads of PO cattle and six heads of SimPO cattle of about 18-24 old-month, with the respective initial body weight of 315.6+39.46 kg and 368.3+13.23 kg.
The cattle’s were grown in a feedlot system with a similar diet, namely 15% elephant grass, 55% concentrate, 25% soybean hulls and 5% cassava. The ration was given 3% of body weight of cattle.
At the end of the experiment all cattle were
a,b Different superscripts (P < 0,05)
Variable Breed
Table 2. Meat physical quality and chemical composition
CONCLUSION
Carcass characteristics PO were lower than SimPO cattle, but carcass components and non-carcass were similar relatively. The meat of SimPO had the higher fat content and was more tender than PO cattle.
