O. Mahgoub

Effects of dietary energy density on feed intake, body weight gain and carcass chemical composition of Omani growing lambs

Forty male Omani lambs were used in a feeding trial to study the effects of feeding diets containing various levels of metabolizable energy (ME) on growth and carcass composition. Ten lambs were selected randomly and slaughtered at the start of the trial to provide information on initial carcass composition. Thirty lambs were divided randomly into three groups and fed three diets varying in ME concentration (low, medium and high) from weaning (at average 76 days) until slaughter at the mean weight of 30kg. Digestibility of dry matter (DM) was 66.9, 68.7 and 73.9% for low, medium and high energy diets, respectively. Apparent gross energy digestibility was 66.8, 67.2 and 73.3% corresponding to dietary concentrations of 12.2, 12.6 and 13.9MJ of DE/kg for low, medium and high energy diets, respectively. Daily DM intake ranged between 3.12 and 3.73 % of body weight (BW) which was equivalent to 76.5-97.5g/kg(0.75) or 0.738-1.142MJ ME/kg(0.75). Daily BW gain increased (P<0.001) with increasing ME density with a maximum of 154g/day observed in lambs on high energy diet during the last 4 weeks of the experiment. Feed conversion ratio (FCR), i.e., kg feed/kg BW, improved with increasing ME density (P<0.001). Sheep fed high energy diet had heavier BW (P<0.01), empty BW weight (P<0.001), carcass weight (P<0.01) higher dressing percentage (P<0.05) but lower gut content (P<0.001) than lambs fed medium and low energy diets. Sheep slaughtered at the end had lower water, protein but higher carcass and non-carcass chemical fat than sheep slaughtered at the start of the experiment. This study indicated that meat production from sheep in Oman will be improved in form of higher BW gains and better carcass composition by increasing energy levels in the diet.

An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds

Body weight, growth, carcass and meat quality characteristics were evaluated in three breeds of goats (Batina, Dhofari and Jabal Akdhar) in Oman. Fourteen intact male goats from each breed were used. Jabal Akdhar goats had significantly heavier slaughter, empty body, and carcass weights and higher growth rates than Dhofari and Batina goats. Jabal Akdhar goats had significantly heavier internal organs than the other two breeds. Dressing-out percent (based on empty body weight) of goats ranged between 53 and 57%, with the Dhofari goats having the highest value. Longissimus muscle dimensions varied between the three breeds, with Jabal Akdhar having a significantly larger area than Batina with Dhofari in between. Dhofari goats produced significantly shorter and wider carcasses than Batina and Jabal Akhdar goats. Carcass cuts were significantly heavier in Jabal Akdhar than the other two breeds. Four muscles (Mm. longissimus dorsi, biceps femoris, semitendinosus, and semimembranosus) from both sides of each carcass were subjected to two different ageing periods (1 day vs. 6 day) and evaluated for ultimate pH, expressed juice, percent cooking loss, colour (L*, a* and b*), and Warner-Bratzler shear force. Breed had a significant influence on pH and percent cooking loss but not on expressed juice, shear force value and colour (CIE L*,a*, b* values). Muscles from the Batina goats had significantly higher ultimate pH values and lower percent cooking loss than Dhofari and Jabal Akdhar goats. Ageing from 1 to 6 days increased tenderness significantly (27%), but decreased cooking loss by 5%.

Zebu Cattle Are an Exclusive Legacy of the South Asia Neolithic

Animal domestication was a major step forward in human prehistory, contributing to the emergence of more complex societies. At the time of the Neolithic transition, zebu cattle (Bos indicus) were probably the most abundant and important domestic livestock species in Southern Asia. Although archaeological evidence points toward the domestication of zebu cattle within the Indian subcontinent, the exact geographic origins and phylogenetic history of zebu cattle remains uncertain. Here, we report evidence from 844 zebu mitochondrial DNA (mtDNA) sequences surveyed from 19 Asiatic countries comprising 8 regional groups, which identify 2 distinct mitochondrial haplogroups, termed I1 and I2. The marked increase in nucleotide diversity (P < 0.001) for both the I1 and I2 haplogroups within the northern part of the Indian subcontinent is consistent with an origin for all domestic zebu in this area. For haplogroup I1, genetic diversity was highest within the Indus Valley among the three hypothesized domestication centers (Indus Valley, Ganges, and South India). These data support the Indus Valley as the most likely center of origin for the I1 haplogroup and a primary center of zebu domestication. However, for the I2 haplogroup, a complex pattern of diversity is detected, preventing the unambiguous pinpointing of the exact place of origin for this zebu maternal lineage. Our findings are discussed with respect to the archaeological record for zebu domestication within the Indian subcontinent.

Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries)

The aim of this study was to determine the effects of age on chemical composition and quality characteristics of the Arabian one-humped camels meat. Samples of longissimus thoracis (between the 10th and the 13th rib of the left side) were randomly collected from 21 Omani intact male camels of three different age groups: group 1 (1-3 years), group 2 (3-5 years) and group 3 (6-8 years). Samples were chilled (1-3°C) for 48h. Moisture, crude protein, fat and ash were determined on freeze dried ground muscle. Mineral contents were determined using an Inductively coupled plasma emission spectrometer (ICP). Meat quality including ultimate muscle pH, Warner-Bratzler shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss percent, and colour L(∗), a(∗), b(∗) were measured using standard methods. The moisture, protein, fat and ash ranged from 64.4% to 76.7%; 18.6% to 25.0%, 1.1% to 10.5% and 1.0% to 1.4% on dry matter basis, respectively. The Ca, Mg, Na, K, P, Cad, Cr, Ni, Pb, Co, Mo, Be and V ranged from, 9.2 to 46.6, 24.7 to 57.3, 104.7 to 257.0, 471.4 to 1053.0, 249.9 to 584.0, 0.005 to 0.024, 0.020 to 0.410, 0.016 to 0.187, 0.010 to 0.299, 0.010 to 0.018, 0.050 to 0.470, 0.005 to 0.030 and 0.013 to 0.141mg/100g on dry matter basis, respectively. The percentage of protein decreased and that of fat increased with increasing camel age. The ultimate pH, shear force, sarcomere length, fragmentation index, expressed juice, cooking loss, lightness (L(∗)), redness (a(∗)) and yellowness (b(∗)) ranged from 5.46 to 6.64, 4.25 to 17.82, 0.96 to 2.50, 55.91 to 94.81,19.50 to 33.63, 13.18 to 29.88, 27.86 to 43.21, 10.46 to 22.81, and 4.63 to 10.11, respectively. Muscles of younger camels (group 1) had significantly (P<0.05) lower shear force value, ultimate pH and higher sarcomere length, fragmentation index, expressed juice, cooking loss, and lightness color (L(∗)) by 48%, 3.4%, 43%, 25%, 28%, 14%, and 16% than those collected from older camels (group 3), respectively. Values of middle age camels (group 2) camels were in-between. This study confirmed that camel meat is healthy and nutritious as it contains low fat as well as being a good source of minerals. Age is an important factor in determining meat quality and composition.

A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)

The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. The average birth weight of camels is about 35kg, but it varies widely between regions, breeds and within the same breed. The meat producing ability of camels is limited by modest growth rates (500g/day). However, camels are mostly produced under traditional extensive systems on poor levels of nutrition and are mostly slaughtered at older ages after a career in work, racing or milk production. Camels reach live weights of about 650kg at 7-8 years of age, and produce carcass weights ranging from 125 to 400kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore halves (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for humans. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white. Camel meat is similar in taste and texture to beef. The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels. Recently, camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisplinary research into efficient production systems, and improved meat technology and marketing.

Fatty acid composition of muscle and fat tissues of Omani Jebel Akhdar goats of different sexes and weights

This paper describes the fatty acid (FA) composition of muscle and fat tissue in Omani Jebel Akhdar buck, wether and does slaughtered at 11, 18 or 28 kg body weight (BW). The fat percentage in dry matter (DM) of the subcutaneous and kidney fats ranged between 85 and 98% and that of muscle ranged between 17 and 21%. Subcutaneous fat tended to have lower DM than kidney fat. Palmitic (C16:0), stearic (C18:0) and oleic (C18:1) acids comprised the largest proportions of FA in the muscle tissue (approximately 80%) with oleic acid being the most abundant. Ninety-one percent of the total FA were contributed by the C16 and C18 fatty acids being 31.6 and 58.5%, respectively. C19 and C20 were not detected in the muscle tissue. The essential FA, C20:2, C20:3 and C20:4 contributing about 1%. Muscle tissue of the Jebel Akhdar goat contained an average 51.3% and 48.7% of saturated (SFA) and unsaturated fatty acids (UFA), respectively. Polyunsaturated FA (PUFA) constituted about 5% and monounsaturated (MFA) 43.5% of the total FA. Subcutaneous fat contained more total FA (68.08%) than kidney fat (48.14%) in the whole tissue. Kidney fat contained higher percentages of C16 and C18 but less C:18:1 than subcutaneous fat. The proportions of SFA to UFA was high in both fat depots with the SFA being much higher in the kidney than subcutaneous fats. C16, C18 and C:18:1c acids comprised 64.2 and 78% and C16s and C18s made up 81 and 85% of total FA in subcutaneous and kidney fats, respectively. In both subcutaneous and kidney fats, there was a trend of increasing values of DM and fat percentage with intact males having the lowest and females the highest values. Males had higher levels of C15, C18:2 and C18:3 but lower levels of C17, C18 and total C16, C18 and C18:1 in muscle tissue. Intact males had higher levels of C10, 12, 15 FA but lower C16:1 and C16+18+18:1 than others in subcutaneous fat. Intact males had a similar trend for C12 and 14 but lower SFA and higher UFA in kidney fat. There was a trend of increasing DM and fat% in dry matter with increasing body weight. C10, 12 and 14 of the kidney fat decreased with increasing slaughter weight. There was a trend of the two C16 FA decreasing and the four C18 increasing with BW in the kidney fat. This resulted in proportions of the total C16 and C18 FA increasing from 81.8 to 86.8%. These findings confirm those of other studies on goat meat quality that, as judged by fatty acid composition it is not inferior to that of meats from other farm animals.

Effects of transportation at high ambient temperatures on physiological responses, carcass and meat quality characteristics of three breeds of Omani goats

The experiment was designed to determine the effects of short road transportation in an open truck during the hot season on live weight shrink, physiological responses, carcass, and meat quality characteristics in three breeds of Omani goats. Forty-two male goats (12months of age) representing equally three breeds of Omani goats (Batina, Dhofari, and Jabal Akhdar) were divided into two groups: 2h transportation stress (TS) or not transported (NT). The NT group remained unstressed in holding pens with feed and water provided ad libitum prior to slaughter, while the TS group was transported on the day of slaughter 100km in an open truck. The average temperature during transportation was 37°C. All animals were blood-sampled before loading and prior to slaughter via jugular venipuncture. Animals were weighed just before loading onto a truck and after transport to assess shrinkage. Muscle shear force, sarcomere length, pH, expressed juice, color, and cooking loss were measured on samples from Mm longissimus dorsi (LD), biceps femoris (BF), and semitendinosus (ST) muscles collected at 24h postmortem at 1-3°C. Live weight shrinkage losses were between 1.07 and 1.28kg. The TS goats had higher plasma cortisol (P<0.01), adrenaline, nor-adrenaline, and dopamine concentrations (P<0.05) than NS goats. Blood serum from Batina goats had significantly (P<0.05) higher cortisol, adrenaline and dopamine and nor-adrenaline concentrations than those from Jabal Akdhar goats. Transportation stress had a significant (P<0.05) effect on meat quality characteristics of the LD, BF, and ST muscles. Meat from TS goats had significantly higher ultimate pH, expressed juice, cooking loss percentage, shear force, but significantly lower sarcomere length, L(∗), a(∗), and b(∗) values. LD muscles of Batina goats had significantly higher ultimate pH values and lower L(∗) values than Dhofari and Jabal Akdhar goats. These results indicated that subjecting goats to the 2-hour road transportation with high ambient temperatures can generate major physiological and muscle metabolism responses.

Growth and body composition in meat production of Omani Batina goats

Abstract Forty-five Omani Batina buck, wether and doe goats were reared from birth until slaughter at 11, 18 or 28 kg BW. They were fed ad libitum on a concentrate diet (16.5% CP) and Rhodesgrass hay (8.8% CP). Bucks were heavier than does at birth, had the fastest growth rates (118 g day −1 ) and reached slaughter weights earlier than wethers and does (85 g day −1 and 87 g day −1 ), respectively. Goats of all sexes had the maximum growth rates during the first month of age. At 28 kg BW, dressingout percentages (DO) for bucks, wethers and does were 54.4%, 55.9% and 55.5%, yielding carcasses of 14.1 kg, 14.7 kg and 14.0 kg, which contained 68.2%, 61.0% and 59.8% of muscle, 13.9%, 12.4% and 12.5% of bone and 12.1%, 20.2% and 19.1% of fat, respectively. Weights of total body fat were 13.0%, 19.9% and 20.0% of empty body weight (EBW). Proportion of bone in carcass decreased, that of fat increased, whereas that of muscle was isometric in relation to EBW. Over the 11–28 kg BW range the proportion of total edible and total saleable portions of Batina goat increased from 58 to 62% and from 66 to 70%, respectively. Bucks had less fat and more muscle and bone than wethers or does at 28 kg slaughter weight. Over a range of 11–28 kg BW, within the total musculature of the carcass, the proportions of those towards the rear of the body and in distal limbs decreased with increasing BW. Bucks had higher muscle weight in the fore quarters than does which had more muscle in the proximal hind limb and those surrounding the spinal column. Some intrinsic muscles of the neck region were better developed in bucks than wethers and does. Ribs, pelvis and scapula of Batina goats grew at a rate relatively faster than other bones of the skeleton whereas limb bones grew at a slower rate than EBW. Bucks had higher proportions of fore and hind limbs but lower proportions of the axial skeleton than does at 28 kg BW. They also had longer humerus, radio-ulna and femur than does but there were few differences between the various sexes in width or circumference of bones. In general, the magnitude of change in proportions of individual muscles and bones between 11 and 28 kg BW or sex differences was small. Batina goats raised under a closed intensive system performed better than reported for this breed under traditional systems. They yielded lean carcasses (particularly intact males) and had high total edible and saleable proportions of the body.

Growth, body composition and carcass tissue distribution in goats of large and small sizes

Abstract A study was carried out to compare growth, composition and distribution of carcass tissues in male and female Omani goats of large (Batina) and small (Dhofari) body sizes. Goats had ad libitum access to Rhodesgrass hay (8% CP) and a concentrate diet (16% CP) from weaning until slaughter at either 11 or 18 kg body weights. Batina goats reached both slaughter weights earlier than Dhofari goats ( P P P P P P P P P P P P P P P P P

Effects of body weight and sex on carcass tissue distribution in goats

Distribution of fat, muscle and bone tissues was studied in bucks, wethers and doe Jebel Akhdar (JA) Omani goats raised under intensive management and slaughtered at 11, 18 or 28 kg body weight (BW). Weight of individual tissues was expressed as percentage of total respective tissue weight in the half carcass. Weight of total body fat in the empty body weight (EBW) ranged between 7.6% in bucks at 11 kg BW and 23.5% in does at 28 kg BW. At 18 kg BW, JA goats had higher TBF, carcass and non-carcass fat than those slaughtered at 12 kg BW (P<0.001). Does and wethers had a faster rate of deposition of carcass and non-carcass fat relative to EBW. Therefore, they had higher fat content (P<0.001) than bucks at 28 kg BW. The highest proportion of fat in the body was deposited intermusculary whereas the omentum constituted the highest non-carcass fat proportion. About 55% of the musculature in JA goat carcasses was found in muscle groups of the proximal hind leg, around the vertebral column and in the proximal forelimb (expensive muscle groups). Bucks had higher proportions of musculature in the forequarter (P<0.001) and intrinsic muscles of the neck but lower proportions of muscles at the proximal hind limb (P<0.001) than does and wethers. About 51% of the total skeleton was found in the axial skeleton, 22-23% in the forelimb and 22-23% in the hind limb of JA goats. There were few sex or slaughter weight effects on proportions of bone weight in the skeleton. In general, slaughter weight and sex effects on tissue distribution were more pronounced in the fat tissue. The magnitude of these effects on muscle and bone tissues was small and is unlikely to have economic impact on meat production from goats.