Abstract:
The study was conducted to assess practices of cattle fattening and determine the quality of
beef produced from bulls reared by smallholders in Highland and Lowland areas of the Meta
Woreda of East Hararge Zone, Oromia Region, Ethiopia. Both primary and secondary data
were used. Primary data were collected from 120 sample households and A total of 24 bulls
with age categories of <5, 5 - 7, and 7 - 9 years were used for the study. Beef samples for the
study were obtained from the Kulubbi abattoir. WBSF device was used to evaluate
instrumental tenderness. The color of the meat was evaluated using Hunter Lab Mini Scan EZ
while water holding capacity was evaluated using gravimetric method. For data analysis, the
study employed generalized linear model (GLM) procedure with 2x3 factorial arrangements
(highland and lowland, three age categories) using the SPSS software version 20. Gender, age
group, farm size and source of income are estimated to have a significant influence on
highland and lowland cattle fatteners' households. Crop residues (50.8%) and green feeds
(35%) were the identified as the major feed resources, while wheat bran (36.7%) was the most
common supplementary feed across both agro-ecologies used for cattle fattening. The majority
of farmers (33.3%) prefer a five-month fattening period, followed by (29.2%) for four months.
Across agro-ecologies, (37.9%) in lowland areas and (29%) in highland areas favor a five month duration. 65% of farmers start the fattening season in August and end it in mid December, aligning cattle sales with the Kullubii Gabrel religious holiday. The average daily
weight gain of between agro-ecologies and age categories ranges from 0.45 to 0.68 kg.
Interactions effect of ages and agro-ecologies exhibited significant difference (P < 0.05) on
the color lightness and yellowness. Agro-ecology significantly affected (P < 0.05)
instrumental tenderness with beef from lowland 16.66 N and highland 26.27 N. In general,
cattle fattening practices need to be supported by proper training and extension systems
focused on improved fattening technologies and efficient resources use. Suggestion it is
important to improve the quality of beef and make better use of resources by providing
targeted training, extension support, and implementing better cattle fattening practices.
