Use of certain carcass characteristics for determination of slaughter value of White-Black bulls and crossbreds
1984
Mielnik, J. | Goszczynski, J. | Groth, I. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Hodowli i Technologii Produkcji Zwierzecej)
It was found that the weight of round of beef and the weight of meat in it are most suitable to the estimation of meatiness in all studied bulls. The meat weight of shoulder in two-breed bulls and the length of carcass in four-breed bulls appeared usefull to estimate the fat content of carcass. The bone content in carcasses of hybrids can be etimated basing on the weight of shoulder bones, round of beef and shanks
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