SummaryTitle of the paper: Growth, slaughter Performance and meat quality of pasture fattening calves raised on cattle out ofthe mother cows with beef cattle The production of calves raised on cattle depends on mother cows and the direct market. The calves mainly live on mother's milk, some cattle fodder and a little grain from the farm. Out of this reason and because ofthe high quality ofthe product it has a high reputation for the consumer. Some other advantages are for the method, the producer and the national economy because animals are used very young and though they decrease the mass of beef. The animals are slaughtered when they are dismissed. That's why pre-ripped breeds and their cross-breeding like Angus and Limousin are very suitable. The result of experiments shows that already with a slaughter age of seven -eight months you can reach a weight of 230-300 kg. With a slaughter yield of 56-58 % means this a warm weight of 140-180 kg. The valuable parts were 60-64 %. The good quality of the beef can be increased by a two weeks ripening of the meat. The consumers have a tends meat rieh in protein and with a low fat content.
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.
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