Comparative study of fattening and slaughter traits of male Simmental breed and crosses with Charolais breed
2015
Petričević, M. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Aleksić, S. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Petrović, M.M. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Pantelić, V. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Ostojić-Andrić, D. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Stanišić, N. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Nikšić, D. (Institute for Animal Husbandry, Belgrade-Zemun (Serbia))
The objective of this study was to determine the slaughter traits, conformation score and fat covering of carcass and composition of carcasses of young cattle of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed (B). The sample included a total of 30 animals, 15 in each group. Both groups were slaughtered at final weight of about 660 kg. After the slaughtering, warm carcass sides with and without kidney fat were weighed individually. After cooling, the left carcass sides were cut into main parts according to the Rulebook ("Off. Gazette of SFRY", No. 34/74, 26/75, 13/78 - Rulebook, 1/81 - Rulebook and 2/85 - Rulebook). The results of research show that the young cattle of group (B) achieved a statistically significant (p<0.05) higher yield of warm carcass compared to group A, and statistically highly significant (p <0.01) higher yield of warm carcass without tallow/fat. A statistically significant difference was found in the share of tongues (p˂0.01), which was higher in young cattle of group (B) and a statistically significant difference in the share of offal (p <0.01), which was higher in group (A). Shares of tenderloin and the shoulder of young cattle of group (B) were statistically significantly (p <0.05) higher than in young cattle of group (A). A statistically significant difference was determined in carcass conformation scores between groups of young cattle. Key
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