Slaughter quality of calves of various production types from the viewpoint of EUROP classification system
1999
Nosal, V. | Zaujec, K. | Mojto, J. | Pavlic, M. (Research Institute of Animal Production, Nitra (Slovak Republic))
We compared the quality of carcass in (male) calves of various production types with regard to the EUROP classification system. We evaluated 20 calves of Holstein Friesian breed (H), 12 calves of Slovak Pied breed (SP) and 6 calves F11 crosses from H mothers and Blonde d'Aquitaine bulls (H x BA). We also compared H calves in the weight category 165 kg (n = 20) with the H group of calves of average weight before slaughter 205 kg (n = 16). The dressing percentage in calves of milk and dual purpose types (H and SP) was approximately the same (50.26%, 49.36% resp.) in the weight category approx. 150 - 160 kg, however, in the crosses H x BA it was up to 63.90%. All three types differ in the structure of carcass. The highest proportion of meat in the carcass side is in crosses H x BA (76.46%) then in SP (73.72%) and the lowest proportion is in H calves (70.32%). The proportion of bones and fat is in opposite order from 25.55%, 3.92%, resp., in H to 22.25%, 1.28%, respectively, in H x BA calves. The dressing percentage rose by 2.8% and meat proportion by 2.2% in H calves at higher weight (205 kg) compared with the 165 kg group. The classification of carcasses by EUROP system with respect to meatiness enables more marked differentiation in classification. H x BA crosses were included into the higher classification degree (E and U or R), SP calves mainly into the R and O classes and the group with H calves into the lower classes (O and P)
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