Effect of body weight before slaughter on after-slaughter performance traits of crosses with beef breeds of cattle fattened a semi-intensive system
2003
Wronski, M. | Cichocki, M. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Cattle Breeding)
The aim of this study was to evaluate the effect of body weight on slaughter value and carcass composition of Black and White bulls and their crosses with different beef breeds (Belgian Blue, Angus, Piemontese, Chianina, Marchigiana) fattened in a semi-intensive system. Carcass composition (the weight of valuable cuts) and dressing percentage varied with the genotype and slaughter weight. Crosses with Belgian Blue Cattle were characterised by significantly higher weight of meat and lower weight of fat than the other bulls. The semi-intensive fattening of Black and White bulls and crosses of Black and White with Angus should be carried out until the animals reach 500 kg of body weight, while crosses with the breeds Belgian Blue, Piemontese, Chianina and Marchigiana had better slaughter value when fattened to body weights higher than 500 kg.
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