The Effect of Duration of Finishing Period on the Performance, Slaughter, Carcass, and Beef Quality Characteristics of Eastern Anatolian Red Bulls

Authors: ABDÜLKADİR ÖZLÜTÜRK, NURİNİSA ESENBUĞA, METE YANAR, NECDET ÜNLÜ, MUHLİS MACİT, SİNAN KOPUZLU

Abstract: Seventeen Eastern Anatolian Red (EAR) bulls at 20 months of age were divided into 2 treatment groups and fed for either 168 days (S) or 210 days (L). Initial and final weights were not significantly different. While bulls in the L group had the highest total weight gain (149.0 vs. 177.2 kg), feed efficiency ratio was superior for the cattle fed for 168 days. Carcass weight, spleen and front + hind feet weights as a percentage of slaughter weight, weight of kidney fat, percentage of kidney, pelvic, and heart fat, and yield grade all increased (P < 0.05) with feeding time. Bulls in the L group received a higher (P < 0.05) panel rating for juiciness, and the panel juiciness score was closely associated with tenderness measurements such as panel tenderness score, Warner Bratzler shear force value, and number of chews before swallowing. It is concluded that duration of finishing significantly influenced carcass, slaughter, and organoleptic beef quality traits of young EAR bulls.

Keywords: Beef, carcass composition, Eastern Anatolian Red cattle, duration of finishing, meat quality

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