The meat performance of heifers of the Slovak Pinzgau breed in the conditions of intensive fattening.
1992
Antal J. | Bulla J. | Hubinsky V.
In comparison with the bulls, the heifers produced less meat, but their meat was of higher quality, except for higher fat content. When they were fattened to the age of 420 days, they had lower daily weight gains (929 and 1213 g, resp.), lower dressing percentage (55.3 % and 58.2 %, resp.) and net weight gain (507 and 706 g, resp.). They had higher portions of fat to the detriment of muscles and bones. The meat of heifers was more juicy and tender and had lighter colour than the bulls' meat. With respect to the growth intensity, fat and muscle formation, it is best to fatten the heifers of the Slovak Pinzgau breed to the live weight of 350 kg.
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