Local feeding systems of Wolaita indigenous steers in Wolaita, Ethiopia: Effects on performance, carcass traits, muscle fatty acid composition and meat sensory quality

Twenty-four Wolaita local steers (270 ± 10kg) were blocked by body weight and randomly assigned into four dietary groups: native grass ( Hyparrhenia rufa and Cynodon species) hay (GH), coffee leaf (CL), cassava chip (CC) and a haricot bean-maize mixture (HBM) for 96 days. Steer performance and key carcass and meat quality characteristics (pH, proximate composition, fatty acid (FA) profile and sensory quality) were measured. Data were analyzed by using a GLM of SAS for performance parameters, proximate composition, meat quality, FA composition and a mixed model of SAS for sensory attributes. Steers fed CL had lower (P<0.05) average daily gain than CC or HBM steers. Steers fed CC had lower (P<0.05) feed conversion ratio. Hot carcass weight and dressing percentage were not significant (P>0.05) between the CC and HBM diets. Muscle from steers fed on HBM had lower (P<0.05) pHu, higher (P<0.05) muscle protein and total fat. Muscle from steers fed on the CL diet had higher (P<0.01) saturated FA (C15:0, C17:0, C20:0, C22:0 and C24:0), compared to steers fed CC and HBM, but lower C12:0. Muscle from steers fed HBM had higher (P<0.01) C18:3n-6c, C20:3n-6, t10c12C18:2, C22:2 and C22:6n-3 than other diets. However, feeding HBM or CC decreased C18:3n3c, c9t11C18:2, C20:5n-3 while feeding HBM decreased C22:5n-3 (but not 22:6n-3). It is concluded that the supplementation of diets with CL, CC or HBM led to improved steer performance and also in overall acceptability of beef assessed by local panellists and reflected by a general improvement in specific sensory attributes. • Supplementing grass hay with locally available feeds improved steer performance • Supplementing grass hay with locally available feeds increased beef fat content • Steers fed a haricot bean-maize mixture had lower muscle pH, higher protein and fat • Feeding cassava chip or haricot-bean maize mix reduced muscle c9t11CLA and EPA • Coffee leaf, cassava chip or haricot bean-maize improved beef sensory quality