Carcass quality in bulls of Slovak Pied, Slovak Pinzgau and Holstein breeds according to EUROP system
1998
Zaujec, K. | Nosal, V. | Mojto, J. | (Research Inst. of Animal Production, Nitra (Slovak Republic))
The carcass quality of fattening bulls of Slovak Pied (SS), Slovak Pinzgau (SP) and Holstein (H) breeds are evaluated by the EUROP system. In total 327 animals were evaluated, of which 88 were SS, 21 SP and 218 H. The technological dissection was performed simultaneously on the carcass side of 115 animals (55 SS, 15 SP, and 48 H animals). It was found that the EUROP system enables objective evaluation of carcass quality (meat and fattiness) within the breed as well as between breeds. From the viewpoint of various meat content classes, the classes U and R are characteristic for the SS-breed (84.09% of animals); for SP-breed the R class (66.67%) and for H-breed, the R and O (81.18%) classes are characteristic. In comparing dual-purpose SS-breed and milk H-breed, which were in the same meat content class, more positive values of slaughter yield in meat from carcass sides were found in SS-breed. Therefore the introduction of sub-classes for meat content seems to be substantiated, as it would enable more marked differentiation between different commercial types of cattle. The evaluation of fattiness showed no significant differences in frequencies of individual classes between the breeds. It was conditioned by the markedly lower live weight of bulls of H-breed compared with bulls of SP-breed
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