Carcass characteristics and meat quality of crossbred (Brahman × Lai Sind) and (Red Angus × Lai Sind) bulls kept in small scale farms

This study aimed to evaluate carcass characteristics and meat quality of cross-bred (Brahman × Lai Sind, BL) bulls and cross-bred (Red Angus × Lai Sind, AL) bulls. A total of 30 bulls, 15 head/crossbred genotype were fattened for 90 days before slaughtering at 24 months of age. Carcass traits and meat quality were accordingly measured in 30 slaughtered animals. Results showed that the slaughter weight, carcass weight, carcass dressing, meat percentage, loin muscle area were higher for AL bulls than for BL bulls (p<0.05). The color of the meat was not affected by genotype with exception of L* at 48, 168 and 336 hours after slaughter, and this value was higher in AL than in BL bulls (p<0.05). The pH of the meat was not different between genotypes (p>0.05) but decreased quickly at 24 hours after slaughter (p<0.05), then maintained not significantly during storage times. The drip loss, cooking loss and tenderness of the meat were affected by cattle genotype and these values were lower in AL bulls than in BL bulls (p<0.05). In conclusion, crossbred (Red Angus × Lai Sind) bulls were higher carcass characteristics, and were better meat quality than crossbred (Brahman × Lai Sind) bulls.