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Abstract. Title of the paper: Fattening- and slaughter performance of bulls and heifers of beef breeds and the cross breed German Angus x Simmental The objective of this study was to analyze the differences between fattening and slaughter performances as well as their compositions of meat cuts depending on breed and category of 158 cattle belonging to the breeds of German Angus (DA), Simmental (FV), Limousin (LIM) and the crossbreed DA X FV. The Simmentals had the highest birth weight with 40.5 kg and the heaviest slaughter weight with 578 kg. Although having the longest fattening time, Limousins had the lowest slaughter weight, but were able to compensate this disadvantage through the highest slaughter yield of 60 % and with the biggest share of the pistol cut of 45 %. The German Angus compared with the other breeds appeared to have the most unfavourable results of performance, but the crossbreed (DA x FV) had the shortest fattening period, in which similar slaughter weights and weights of the two carcass halves were obtained. Both genotypes had a higher grade of adiposity and a visually lower muscularity, resulting in significantly lower shares of pistol cut and valuable meat cuts. Heifers absolutely and relatively differ in terms of meat cuts compared with bulls. Only the share of valuable meat cuts was similar. Certainly bulls had a stronger accentuation of the forequarter. Shares of shoulder and neck were higher. However filet, roast beef and round shares of heifers were significantly higher.

Abstract. While focussing on drip loss, the aim of this investigation was to evaluate routine parameters of technological meat quality, conductivity, pH for prediction of drip loss and means to discriminate superior carcasses suitable for premium meat programs at slaughter. Thus, 534 carcasses of three commercially available crossbred pigs were examined and effects of crossbreed type and stress susceptibility type (MHS genotype NN or NP) on carcass traits and meat quality characteristics were evaluated. The animals were produced and slaughtered under commercial conditions. Finally we simulated a meat quality program based on electrical conductivity measurements that aimed at exclusion of inferior carcasses in terms of drip loss. NN carcasses yielded 2 % less drip loss compared to NP carcasses. Comparing the crossbreds, breed S pigs appeared most favourable because of lowest drip. Most probably that is due to the 25 % Duroc proportion of that crossbred compared to 0 % Duroc in the competitive crossbreds. Of all quality indicators obtained, conductivity measured 24 h p.m. (EC24) was closest related to drip loss. Above all breeds, a remarkable decrease of drip can be achieved by application of EC24 measurements and corresponding sorting of the carcasses. Therefore, to establish a meat quality program, careful consideration of crossbred, MHS genotype and discrimination of superior carcasses at slaughter based on EC24 measurements is recommended.

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