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International Journal of Bioscience and Biochemistry

Vol. 6, Issue 1, Part A (2024)

Effect of draft power on quality of sub-primal beef cut from hararghe highland oxen


Gebisa Beker Usman, Yesihak Yusuf Mumed, Ahmedin Abdurehman and Sufiyan Abdi Musa


The objectives of this study were to evaluate the impact of draft power on the quality of sub-primal beef cuts from 12 Hararghe highland oxen who completed their experiments on draft service at beef farm Haramaya University. The experiment was conducted over 8 weeks exposing 4 oxen for 0, 4, and 6 hrs draft service per day. At the end of the experiment, oxen were slaughtered. A total of 84 meat samples were collected from the right side of the 12 carcasses, specifically, a sample from each sub-primal cut: short rib, 7-Bone rib, blade, shoulder, cross rib (Fore quarter), tenderloin (Hind quarter) and longissimus dorsi. The meat samples were evaluated for pH, color, WHC, proximate composition, and instrumental tenderness using a WBSF device. The data collected was analyzed following the procedure of General Linear Model (GLM) using SAS software SAS version 9.4. When the GLM showed the presence of a significant difference between the different parameters, Duncan’s multiple range tests will be used for mean separation. The result of the study revealed that the use of oxen for draft power significantly (p<0.05) affected on ultimate pH of 7-bone rib and blade among plowing oxen while the blade among plowing oxen for four hours was not significantly different. The current results show that in the mean of beef Redness (a*) and Yellowness (b*) color of Hararghe Highland oxen there was no variation in color values. The cooking loss percentage of steaks from sub-primal meat cut muscle in the current study was significant. There was a significant (p<0.05) difference in moisture, protein, and fat content of meat across the treatment experimental of Hararghe oxen. The water-holding capacity of Hararghe Highland Oxen was not significant (p>0.05). Thawing loss across treatment experimental of Hararghe oxen was significant and cooking loss also significantly different. From this study, it was concluded that the effect of draft power on the quality of beef in study areas was relatively significant. It is recommended that a strategy should be developed to encourage premium payment for young cattle marketing that is not exposed to draft service and create awareness among stakeholders on quality beef production. The pre-slaughter rest period was necessary for cattle and to fully utilize the benefit from Oxen after agricultural load strategy should be developed for cattle fattening practices to solve problems as well as to evaluate the effect of work performance on sub- primal beef cut quality of draft power cattle.

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How to cite this article:
Gebisa Beker Usman, Yesihak Yusuf Mumed, Ahmedin Abdurehman and Sufiyan Abdi Musa. Effect of draft power on quality of sub-primal beef cut from hararghe highland oxen. Int. J. Biosci. Biochem. 2024;6(1):04-16. DOI: 10.33545/26646536.2024.v6.i1a.49
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