The opening ceremony of the course titled "Animal Breeding, Beef Cattle Fattening, and Healthy and High-Quality Red Meat Production in Beef Cattle", organized in cooperation with Niğde Ömer Halisdemir University Faculty of Agricultural Sciences and Technologies, Ayhan Şahenk Agricultural Practice and Research Center, the Republic of Turkey Ministry of National Education, Niğde Public Education Center, Niğde Red Meat Producers Association, and Ahiler Development Agency, was held on April 7, 2025, at the conference hall of our faculty.
The program began with a speech by Mr. Mithat AKGÜN, the Coordinator of Ahiler Development Agency Niğde Investment Support Office. In his speech, he expressed his satisfaction with the cooperation and feedback received from the university and emphasized their high expectations from this training in terms of improving the quality of red meat production.
Prof. Dr. Ahmet ŞEKEROĞLU, Dean of the Faculty, highlighted the importance of farmer education and stated their openness to collaborations with non-governmental organizations. He also noted their willingness to listen to the questions, suggestions, and opinions of farmers.
During the event, Prof. Dr. Alper ÖNENÇ, a faculty member at Tekirdağ Namık Kemal University, provided information under the main topics of carcass production and quality, muscling, and fattening. He explained that carcass production refers to the fleshy body obtained after the animal is slaughtered, skinned, and eviscerated, and that carcass quality depends on various factors such as breed, age, feeding practices, health status, and slaughter methods. He emphasized that a high-quality beef carcass should have sufficient muscle tissue, proper fat cover, good color, and texture. He also mentioned that certain regional observations can be made to estimate carcass quality based on the animal’s external appearance.
He stated that the general appearance of the carcass, the prominence and fullness of the muscles, give initial impressions about muscling. In a well-muscled carcass, the muscles have distinct contours, and the body cavities (abdomen and chest) appear full. He particularly stressed the importance of muscle development in the round (hind leg) and loin areas. He also pointed out that the external fat layer, intercostal fat, and kidney fat are visually evaluated, and the color and distribution of the fat are also significant.
Prof. Dr. Önenc concluded by emphasizing that carcass quality directly affects the flavor, tenderness, and nutritional value of the meat, and that producers should focus on high-quality carcass production to meet consumer demands and enhance economic value.