Carcass value of bulls and cows divided into weight categories
1991
Suchanek, B. (Vyzkumny Ustav pro Chov Skotu, Rapotin (CSFR)) | Latka, P.
601 bulls and 482 cows from a cattle progeny testing station were evaluated. The animals were of a synthetic population of the Czech Pied breed (i. e. including improvement crossing with the Ayrshire and Red Holstein breeds). The animals were slaughtered under identical technological procedures. For the purposes of result processing the animals were divided into five categories pursuant to pre-slaughter weights: division by 50 kg and division limits of 450 to 600 kg. As the pre-slaughter weights were increasing, the proportions of all kinds of visceral fat were rising and also weight to carcass length ratio (r=0.88) and dressing percentage in cows. On the contrary, with the increasing pre-slaughter weight the proportions of head, skin and four limbs were decreasing. As to the cuts of beef, the portion of meat of less valuable cuts (beef of forequarter) decreased with the increasing body weight, and the dressing percentage of round of beef + shank, loin and sirloin decreased; bone portion, pH value and eye-muscle water content were also decreasing in favour of fat content. Carcass value was increasing to a certain limit as the body weight of bulls and cows was growing. At the growth rate of 1 kg per head/day, the optimum fattening of bulls to the average weight of 600 kg was recommended, within the variability of 560 to 640 kg in particular animals.
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