Analysis of carcass quality in sons of breeding bulls of meat breeds

摘要

The objective of the paper was to elucidate the carcass composition of beef bulls-products of commercial crossing between dams of Czech Pied cattle and 10 breeding bulls of five specialized meat breeds (AA - Aberdeen Angus, BA - Blonde d'Aquitaine, BBW - Belgian Blue-White, Ch -Charolais and Li - Limousine). Evaluation of the basic parameters of performance and carcass value in 107 bulls did not show any statistically significant differences (P > 0.05) between the groups of bulls in relation to commercial types of cattle fattened to the identical age of 500 days. But significant differences (P < 0.05) between the groups of bulls were determined by detailed dissection of sides and quarters of beef and butcher's cuts. There were significant differences (P < 0.05) in relative proportions of cuts from chuck (13.03-12.15%), round + rump (26.87-24.48%), flank with bones (3.71-4.35%) and flank (4.74-5.63%). Crossbreds after sires of BA breed had the highest proportion of prime cuts while the proportion of grade II meat was highest in the progeny after sires of breeds with intermediate body framework (Aa - 48.83%, Li - 48.13%). The highest total meat proportion was observed in group Li (80.07%) as a result of low bone proportion. Evaluation of the proportion of separable external fat indicated significant differences between the commercial types on the basis of hindquarter dissection (0.97-1.69%). Bulls after Li sires had the lowest proportion of bones in the side of beef- 18.24%. Bone proportions in the side of beef ranged from 19.21 to 19.69% in all the other commercial types of beef bulls. The meat/bone ratio can be considered as an important indicator: its value was 3.98-4.40 in the groups of slaughter bulls concerned.