 Genetics: Species, breed and strain.

 Birth weight is also influenced by age, size and

nutritional state of dam, sex of the offspring and
length of gestation.
 Environmental factors: necessary to express
genetic capacity. Selection of stock for improved
performance on the basis of heritability for birth
wt, weaning wt & post-weaning, FCR
 Climate: temperature, humidity affect performance
 Diseases: disease control is important for the
success of livestock enterprise.
 Age and weight has sigmoid curve relationship
 Curve may be divided into three phases; i.e. short
initial phase with little live weight gain, 2nd phase
with explosive growth rate and when fattened
 Knowledge is necessary for higher gain & quality
 Young animals yield more tender meat.
 Toughness, color, and flavor meat are of aged
 White veal of weanlings, dark meat in older animals
due to increase in myoglobin content in muscles; or
pre- slaughter exhausted animal
 Rough handling pre-slaughter handling adversely
affect the meat quality
 Stress could lower the glycogen content in muscles
and raise pH in meat which may enhance unpleasant
phenomena of dark cutting
 Comfortable handling and transport to meat plants
 incidence of bruising, weight loss and suffocation.
Flaying of goat
 Carcass: Live weight left after the removal of
skin and feet, gut and viscera
 Dressing% age is carcass wt as % to live wt.
 Depends on breed, sex & stage of finish
 Wt affected by alimentary tract and hydration
 Initial loss by evaporation; fasting period
 Shrinkage loss influenced by handling
 Dressing% of cattle 45-70%
 Gut wt can vary up to 12%
Parameter %
Carcass 40.44
Skin wt 5.90
Liver 1.3
Heart wt 0.36
Lungs wt 0.92
Kidney wt 0.27
Head wt 6.55
Legs wt 2.01
Stomach wt 3.20
Parameter % composition

Bone 20.16

Meat 64.10

Fat 15. 73
 Muscle, bone & fat ratio (early or late maturing)
 Sex: Entire, castrated and female growth rate.
 Plane of Nutrition affect body composition
 Animal grow in three phases, bones are laid down,
muscles are laid down and fat in third phase
 Nutritional stress affect the carcass yield & quality.
 uniform weight and quality tender meat
 Meat reflects the chemical and structural
nature of muscles
 The physical , chemical and histological
properties affected during the pre-slaughter
handling and 24 hr post slaughter changes

 Introduction of feedlot fattening system.
 Development of range lands.
 Development of Corporate sheep and goat farming.
 Economical and efficient rations.
 Establishment of mini feed mills
 Research on forage trees.
 Human resource Development.
 Financing through Banks/Financial Institutes
 Establishment of Disease Diagnosis Laboratories.
 Private Public Joint Ventures.
 Improving Existing Marketing System.
 Updating of Existing slaughter house Laws.
 Producers & consumers education via different medias.
 Beef quality refers to the expected eating characteristics
(tenderness, juiciness, chewability and flavor) of the
cooked product
 Eating quality is desirable for “prime beef” and least
desirable for “canner beef”
 Quality grades of beef carcass is determined due to
physiological maturity and marbling.
 The grades of a beef cut at retail is important for
consumer
 Prime
 Choice
 Select
 Standard
 Commercial
 Utility
 Cutter
 Canner