UTILITY OF NEW BODY CONDITION SCORE SYSTEM (BCS) AS A SELECTION TOOL AND FOR THE ASSESSMENT OF MEAT CHARACTERISTICS OF SALVAGING MALE BUFFALOES
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Date
2014-10
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA
Abstract
ABSTRACT :
Buffalo accounts for about 30 % of the total meat production in the country, which is mostly produced from salvaging male buffaloes (SMB). The present research was carried out to study the body condition scoring (BCS) of SMB in relation to body weights with age and meat characters and correlation coefficients between BCS, body weight and meat characters to set the target condition score for selecting the SMB for meat production.
The mean body weights and BCS of SMB of 1, 1.5 and 2.0 years age were 118.39 ± 1.62, 164.77 ± 1.13 and 248.06 ± 2.81 and 2.20 ± 0.20, 2.59 ± 0.15 and 3.08 ± 0.35, respectively. Significant ((P < 0.05) difference was observed in body weights and BCS among various age groups of SMB and 2 years age SMB had highest body weights and BCS followed by 1.5 and 1.0 year age groups. The increased BCS in SMB with age might be due to increased body weight. The average live body weight (kg), hot carcass weight (kg), dressing per cent and muscle to bone ratio of slaughtered SMB of 1.5 to 2.0; 2.0 to 2.5; 2.5 to 3.0 and 3.0 to 3.5 BCS range were 101.55 ± 1.53, 45.10 ± 0.34, 44.41 ± 0.12 and 2.15 ± 0.03; 135.31 ± 4.82, 63.59 ± 1.38, 47.02 ± 0.09 and 2.78 ± 0.03; 218.90 ± 5.33, 107.33 ± 3.08, 49.05 ± 0.07 and 3.08 ± 0.03 and 261.31 ± 5.88, 127.26 ± 2.40, 48.68 ± 0.13 and 3.03 ± 0.03, respectively. Significant (P<0.05) difference was observed in live body weight (kg), hot carcass weight (kg) among slaughtered SMB of 1.5 to 2.0; 2.0 to 2.5; 2.5 to 3.0 and 3.0 to 3.5 BCS range. Significant (P<0.05) difference was also observed in dressing per cent and muscle to bone ratio among SMB of different BCS range except between 2.5 to 3.0 and 3.0 to 3.5 BCS range, the difference was not significant. The mean values of chuck, brisket, ribs, loin and round per cent in the hot carcass of SMB of 1.5 to 2.0; 2.0 to 2.5; 2.5 to 3.0 and 3.0 to 3.5 BCS range were 25.71 ± 0.32, 26.40 ± 0.51, 27.73 ± 0.76 and 27.60 ± 0.32; 5.01 ± 0.16, 5.30 ± 0.03, 5.91 ± 0.02 and 5.92 ± 0.04; 7.85 ± 0.31, 8.80 ± 0.14, 9.77 ± 0.16 and 9.73 ± 0.10; 16.11 ± 0.28, 17.51 ± 0.06, 19.1 ± 0.06 and 20.08 ± 0.06 and 22.94 ± 0.46, 23.63 ± 0.18, 24.6 ± 0.18 and 25.64 ± 0.14, respectively. Significant (P<0.05) difference was observed in the per cent of chuck, brisket, ribs, loin and round in the hot carcass among SMB of different BCS range groups except between 2.5 to 3.0 and 3.0 to 3.5 BCS range SMB, the difference was not significant. The correlation coefficients between BCS and body weight, dressing per cent, per cent of chuck, brisket, rib, loin, round and muscle to bone ratio were 0.98; 0.85; 0.81; 0.89; 0.90; 0.91; 0.85 and 0.80, respectively. The correlations coefficients between BCS and body weight, dressing percent, brisket percent, rib percent, loin percent, round percent and muscle to bone ratio were significantly (P<0.01) different. Based on the results obtained in the present study it was concluded that slaughtering of SMB for meat purpose may be carried out at 2.0 years age with BCS ranged from 2.5 to 3.0 for increased dressing per cent, primal cuts yield and muscle to bone ratio.
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