Effects of finishing regime and duration on carcass and beef quality in different Ugandan cattle genotypes

This study investigated the effects of finishing regime and duration on carcass and meat quality in 180 steers (9–13 months old) from five genotypes. The steers were randomly assigned in a 5 × 2 × 3 factorial arrangement, with 36 steers per genotype. The five genotypes used were; Ankole (A), Ankole x Boran (A x B), Boran (B), Ankole × Friesian (A × F), and Composite (Co), two finishing regimes; grazing plus supplementation (GZS) and feedlot (FL), with three finishing durations (60, 90, and 120 days). At the end of the finishing duration, the steers were humanely slaughtered at the Uganda Meat Industries abattoir. At 48 hours postmortem, the Longissimus thoracis muscle was excised to assess collagen solubility, myofibrillar fragmentation index (MFI), and tenderness. Carcass and meat quality attributes improved (P < 0.001) with increased finishing duration across all genotypes under both regimes. Meat quality responses to finishing duration varied among the genotypes (P < 0.001). Collagen solubility (P < 0.01), myofibrillar fragmentation and tenderness (P < 0.001) increased up to 90 days of finishing, with no further improvements (P > 0.05) beyond that point for A, A × F, and Co steers under both regimes. In contrast, for B and A × B steers, these attributes continued to improve (P < 0.001) until 90 days of finishing, after which no further significant changes (P > 0.05) were observed in the feedlot regime. Beef from B and A × B steers reached an “acceptable” tenderness level (WBSF value ≤ 55 N) by 90 days of finishing in the feedlot, while A, A × F, and Co steers attained this level at 90 days under both regimes.