The body constitution type influence on Charolais breeds cattle meat production and quality
2011
Jukna, V., Lithuanian University of Health Science Veterinary Academy, Kaunas (Lithuania). Laboratory of Meat Characteristics and Quality Assessment | Jukna, Č., Lithuanian University of Health Science Veterinary Academy, Kaunas (Lithuania). Laboratory of Meat Characteristics and Quality Assessment | Pečiulaitienė, N., Lithuanian University of Health Science Veterinary Academy, Kaunas (Lithuania). Laboratory of Meat Characteristics and Quality Assessment | Meškinytė-Kaušilienė, E., Lithuanian University of Health Science Veterinary Academy, Kaunas (Lithuania). Laboratory of Meat Characteristics and Quality Assessment
The article presents data the most common body constitution types and their impact on meat production and quality on Charolais breed. Four body constitution types were researched in the breed: large, small, muscular and lightweight (commercial) type. For each type were selected in 15-16 uncastrated bulls, which were reared Control feeding station in identical feeding and storage conditions of up to 500 days age. Feeding control has been carried out from 210 days to 500 days of age. After the fattening from each group were slaughtered in 8 bulls. Investigated types of animals were marked differences in body measurement sizes. At the end research of large body constitution type bulls weighed 622.5 kg, small type 590.5 kg, muscular type 612.0 kg and of lightweight type 606.7 kg. The animal of small type for 1 kg of weight gain consumed for 6.1 MJAE or 8.4 percent feed more than a large type animals. Other types of animal feed costs were only 1.2 to 1.7 percent higher than the large type animals. Carcass yield was the highest muscular type animals and was composed 59.8 percent, 58.9 percent of large type, 56.4 percent of lightweight (commercial) type and 54.2 percent was of small type animals. Different types of body constitution animals were unequal of carcase hip thigh part mass and soft parts yield. The type of body constitution animal did not influence on the majority meat quality characteristics. The small type of animals meat was significantly hardness than of other types body constitution animals . It was concluded that for meat production purposeful to grow animals it's best to focus on the large and muscular body constitution types by increasing the number of such animal types.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library