Influence of draught power on the carcass traits and technological quality of meat of Borgou cattle in Northern Benin

Abstract

Physical activity can influence beef quality. This study aimed to evaluate the effect of draft work (plowing) on carcass traits and the technological quality of Borgou cattle meat. To this end, 21 clinically healthy Borgou oxen, 5 years old, grazing under the same agroecological conditions were used, including 10 animals employed in draft work for two years and 11 animals not subjected to draft work. Carcass characteristics and technological parameters of the Longissimus thoracis muscle were measured. The results showed that cattle subjected to draft work generally exhibited better carcass performances. Their average live weight was significantly higher (282 kg) than that of non-draft animals (247 kg). This weight advantage was also observed for hot carcass weight (139 kg versus 120 kg) and slaughtered weight without offal (254 kg versus 220 kg). However, carcass yield (%) and empty body yield (%) were similar between the two groups (49.3% vs. 48.7%). Regarding meat technological quality, the lowest drip loss, cooking loss, and water-holding capacity were recorded in draft animals (3.32%, 34.5%, and 37.8%, respectively, versus 3.73%, 37.6%, and 41.4%). Lightness, red and yellow color indices, chroma, hue, and pH of meat were similar between the two groups.

Keywords: Borgou cattle, draft work, meat quality, Benin