Abstract:
The study was conducted to examine the relationships between live
weight, hot carcass weight and external body measurements in order to
predict the live and hot carcass weight of cattle by using estimate
equations and also to examine the effect of slaughter weight on some
other slaughter traits.
A total of 101 Western Sudan Baggara bulls were grouped
according to their slaughter weights into four groups: group A ranging
from (200 to 250 kg), B (251 to 300 kg), C (301 to 350) and D (351 to
400 kg). of 15,30,33 and 23 animals, respectively.
The following data were taken: Live animal weight, empty body
weight, and carcass weight, dressing percentage, non-carcass components
and a set of 10 external body measurements. The carcass was chilled to
determine the degree of carcass shrinkage.
The results indicated that empty body weight, carcass weight
increased significantly (P>0.001) with the increase in slaughter weight.
Chiller shrinkage decrease significantly (P>0.001) with increase in
slaughter weight.
The increase in slaughter weight produced a significant increase
(P>0.001) in the percentage of omental fat. The percentage of head, hide,
heart, spleen, kidneys and four feet decreased significantly with the
increase in slaughter weight.
It was observed that all the body measurements under study
increased as slaughter weight increased. The results indicated that a high
positive correction coefficient was obtained between live weight and
heart girth (r = 0.87, P>0.001) and medium correlation coefficient
obtained between live weight and chest depth (r = 0.77, P>0.001).
VI
The regression of live weight on heart girth indicated that a linear
relationship existed. The regression equation for estimation of the live
weight of Baggara cattle were as follows:
y = 4.8805x – 432.27
where y = live weight (kg)
x = heart girth (cm)
The study revealed that heart girth had the highest correlation
coefficient with hot carcass weight (r = 0.90, P>0.001).
The regression analysis gave an estimate equation for carcass
weight as follows:
Y = 2.9635X – 293.36
where (Y) was hot carcass weight (kg)
(x) was heart girth (cm)
The above equations are recommended to estimate the live weight
and hot carcass weight with a good accuracy.
