dressing %age

1. Welcome

2. Dressing percentage in
different breeds and age
animals
Prof. Dr. Abdur Rahman,
Email: agrikar.ar@gmail.com
Livestock Management Deptt

3. consumption
Trading
Slaughtering
and processing
Production
Input
supply
Breeder
L &DD
VRI
Feed
Manufactur
ers
Pharmacuti
cal
Commercial
Farmers
Small
animal
farmers
Animals
fattening
farms
Collectors
Brokers
Traders
Ante mortem
Post mortem
Butchers
hygiene
cleanliness
Abattoir
facilities
Transportatio
n and
Marketing of
carcass
Live
animals
export
Meat
exporter
Hotel &
restaurant
individuals

7. Carcass weight = Live weight1 −
blood weight+ hide+ head+ hooves+
visceral organs
𝐷𝑟𝑒𝑠𝑠𝑖𝑛𝑔 𝑝𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 =
𝐶𝑎𝑟𝑐𝑎𝑠𝑠 𝑊𝑒𝑖𝑔ℎ𝑡
𝐿𝑖𝑣𝑒 𝑤𝑒𝑖𝑔ℎ𝑡
𝑥 100

9. 0
5
10
15
20
25
30
35
40
Achai Dajal Dhanni Frisian Cross Lohani Non Descript Sahiwal
%age
of
breed
slaughtered
breed of cattle
Source: Islam et.al., 2012

10. 0
10
20
30
40
50
60
70
80
<1.5 yr 2.5 yr 3.25 yr 4 yr 5-6 yr > 6 yr
no of animal slaughtered

11. BCS3
31%
BCS4
56%
BCS5
12%
BCS6
1%

12. 47
48
49
50
51
52
53
54
55
56
Achai Dajal Dhanni Frisian
Cross
Lohani Non
Descript
Sahiwal
dressing
%
Cattle breeds

14. 1. Tenderness
2. Juiciness
3. Flavor
4. Taste
5. Aroma
6. Cooked Color
7. Overall liking

15. Adding Salt…

16. Cooking
Procedure
Beef samples
were cooked
by
Traditional
method siekh
tikka with
uniform time
and heat

17. Cooked steaks were placed in
alominium foil and labeled

19. 135.00
140.00
145.00
150.00
dajal dhanni
Figure 4.1.Tenderness effect on breed of cattle in cooked siekh tikka
Breed
Rank
mean
for
tenderness
P<0.05

20. 135.00
140.00
145.00
150.00
dajal dhanni
Breed
Rank
mean
for
juiciness
Figure 4.2.Juiciness effect on breed of cattle in cooked siekh tikka

21. 125.00
130.00
135.00
140.00
145.00
150.00
155.00
dajal dhanni
Figure 4.3.Flavor effect on breed of cattle in cooked siekh tikka
Rank
mean
for
flavor
Breed
P<05.0

22. 130.00
135.00
140.00
145.00
150.00
155.00
dajal dhanni
Figure 4.4.Taste effect on breed of cattle in cooked siekh tikka
Rank
mean
for
taste
Breed

23.  Balkh;
Afghanistan
 Thorough out KPK
Brown, grey or
black
 meat purpose,
hardy, large size,
massive head,
short neck, leaf
like ears, fat tail
sets high in rump
 Birth wt ♂3.5 ♀ 3.0
kg Mature wt ♂ 75
♀ 70

24.  Fat-rumped
 Brown color
 Low yield poor quality
wool
 Good producer of
mutton

25.  Fat-rumped
 Black or grey
 Long pendulous
ears and polled
 Carpet wool
 Good producer of
mutton

26. • Kaghan, kohistan and
batagram.
• Mutton & wool
• Reddish brown or grey or
black but rearly white,
Compact body, with
straight back. head is small
with slightly roman nose &
ears r medium, neck is
short & strong. Small legs.
• tail is thin & small
• Birth wt ♂2.0 ♀ 1.8 kg
Mature wt ♂ 24 ♀ 22
Kaghani

27. 0
10
20
30
40
50
60
70
live weight Dressing %
Balkhi Afghan arabi kaghani

28. 0
5
10
15
20
25
30
35
Tail fat Forelimb Hindlimb Offals Neck, ribs and
brisket
Loin
Balkhi afghan arabi Kaghani

29. Thank you