Classification of carcass structure of bulls and heifers in EUROP system
2000
Cubon, J. | Chudy, J. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic)) | Nosal, V. | Mojto, J. | Huba, J.
Carcasses of 213 bulls and 70 heifers have been classified by EUROP system. In the experiment bull carcasses of Slovak Pied (35), Improved Slovak Pied (55), Slovak Pied x Red Holstein (31), Pinzgau (34), crosses by Limousine (11), crosses by Blonde d'Aquitaine (10), crosses by Belgium Blue (26) and crosses by Piemontese (11) were analysed. In the heifer category carcasses of Slovak Pied (17), Improved Slovak Pied (14), Holstein Friesian (10), Pinzgau (12), crosses by Limousine (8) and crosses by Blonde d'Aquitaine (9) were studied. Carcasses were classified to conformation (E, U, R, O, P) and fat (1, 2, 3, 4, 5) classes after slaughter. Significant differences were found between proportions of meat in different conformation classes. The proportion of meat in heifer conformation was highest in E class 81.04 % and gradually droped (U=78.31 %, R=76.60 %, O=75.18 % and P=74.07 %). The same tendency was in the bull category. Significant differences were found between proportions of separable fat in different fat classes, too. The proportion of separable fat was lowest in the 1st class (bulls 2.78 %, heifers 2.61 %) and gradually increased. The highest content of separable fat was in the 5th class (bulls 8.69 %, heifers 11.99 %). The proportion of kidney fat in carcass weight was analysed as a possible complementary parameter for fat classification. The proportion of kidney fat in different fat classes was of the same tendency as the separable fat.
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