Effect of Dietary Protein Levels and Slaughter Stage on Carcass Characteristics of Male Murrah Buffalo Calves

Twenty four male Murrah buffalo calves (5-6m, 94.75 kg) were fed on isocaloric complete rations containing 10,14 and 18 per cent CP (designated LP, MP and HP, respectively). Animals were slaughtered at veal stage (12 m) and beef stage (19m). The shrinkage was not affected due to stage of slaughter or dietary CP level. The shrinkage losses were 5.26 ± 0.17 and 4.68 ± 0.22 per cent at veal and beef stages, respectively. Dressing percentage was 51, 45±0.37 and 53.93±0.32 per cent at veal and beef stages, respectively and variation between stages was significant (P<0.01). Subcutaneous fat depth on the 12th rib was significantly higher at beef stage (1.99±0.06 Vs 3.83±0.21 mm) in animals fed on LP diet. Eye muscle area (on the basis of area 100 kg carcass weight) and the yield of edible organs (expressed as per cent of fasted body weight) were not affected either by stage of slaughter or dietary protein- level. Yield of most of the inedible offals expressed as per cent of fasted body weight were higher at veal stage than at beef stage and not affected by dietary protein levels.

The average meat and fat per cent of the half carcass were significantly (p<0.01) affected by the dietary protein levels. Separated fat per cent was lower at veal stage than at beef stage (9.64±0.25 Vs 12.68±0.63). Animals fed on LP diet had significantly higher (P<0.01) fat in the carcass than those on HP diet and the percentage of bone in the carcass was not affected by protein levels. However, it was significantly higher (P<0.01) at veal stage than at beef stage (23.46±0.29 Vs 19.80±0.25). Lean: bone ratio was only affected by stage of slaughter. The values were 2.85±0.05 and 3.41±0.04 at veal and beef stages respectively.