Abstract
The objective of the study was to determine the level of Bruising and Dark Firm Dry on Arsi, Boran and Harar cattle breeds in Ethiopia. A total of 39 beef bulls from three different breeds (14 Boran, 14 Harar, and 11 Arsi cattle breeds) were used in this study. Based on the present finding, from 39 slaughtered beef bulls 66.7% was bruised and 30.77% produced DFD meat. Harar breed had the highest (39.1%) overall level of bruising while Boran and Arsi had the lowest level. However, Harar breed had the lowest level of DFD (14.29%). Age groups 3 - 6 and 6 - 9 years had the highest level of a bruise (29.70% and 28.10%, respectively) compared to age groups 2 - 3 years. The mean number of bruises per carcass was 1.96 ± 0.25 while the bruise score per carcass was 3.58 ± 0.68. A linear bruise was the most observed (33.33%) shape of a bruise. It was concluded that the level of bruising and DFD was higher compared to some other abattoir studies in other countries which indicated the possible presence of poor handling practice of cattle from farm to abattoir gates. To minimize the incidence of DFD and bruising, it was recommended that proper handling of cattle during loading, transport, unloading, at lairriage and during slaughter need to be practiced.
Highlights
The objective of the study was to determine the level of Bruising and Dark Firm Dry on Arsi, Boran and Harar cattle breeds in Ethiopia
Most of cattle slaughtered at public abattoirs in Ethiopia had low grade of fat based on beef classification system of Ethiopia [21]
The present finding alert the need to look for strategies to minimize the incidence of DFD beef produced in Ethiopia
Summary
One of the major challenges facing the domestic consumption and meat export abattoirs has been that quality of livestock supply which is influenced by lack of proper pre-slaughter handling and transportation of animals [3]. Pre-slaughter stress would end up producing bruised and dark firm dry meats which affect animal welfare and meat quality [4]. Bruises can occur at any point of the meat chain, due to inappropriate handling of the animal on the farm or at livestock market, during loading, through road transport, unloading at the slaughterhouse, penning and even during stunning procedures [5]
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