Abstract
The objective of this study was to determine the slaughter traits, conformation score and fat covering of carcass and composition of carcasses of young cattle of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed (B). The sample included a total of 30 animals, 15 in each group. Both groups were slaughtered at final weight of about 660 kg. After the slaughtering, warm carcass sides with and without kidney fat were weighed individually. After cooling, the left carcass sides were cut into main parts according to the Rulebook ("Off. Gazette of SFRY", No. 34/74, 26/75, 13/78 - Rulebook, 1/81 - Rulebook and 2/85 - Rulebook). The results of research show that the young cattle of group (B) achieved a statistically significant (p<0.05) higher yield of warm carcass compared to group A, and statistically highly significant (p <0.01) higher yield of warm carcass without tallow/fat. A statistically significant difference was found in the share of tongues (p?0.01), which was higher in young cattle of group (B) and a statistically significant difference in the share of offal (p <0.01), which was higher in group (A). Shares of tenderloin and the shoulder of young cattle of group (B) were statistically significantly (p <0.05) higher than in young cattle of group (A). A statistically significant difference was determined in carcass conformation scores between groups of young cattle.
Highlights
The importance of meat in human nutrition is well known and meat is considered the indispensable and the best-quality component of proper and well balanced diet (Biesalski, 2005)
A statistically significant difference was found in the share of tongues (p0.01), which was higher in young cattle of group (B) and a statistically significant difference in the share of offal (p
French beef breeds like Charolais are characterized by favorable fattening and slaughter traits, as well as good quality meat with a low fat content in carcasses, which is why they can be fattened to higher final weights ((OstojićAndrić et al, 2007)
Summary
The importance of meat in human nutrition is well known and meat is considered the indispensable and the best-quality component of proper and well balanced diet (Biesalski, 2005). Beef is characterized by exceptional nutritional value, which sets it apart from other types of meat and makes highly respected food (Petrović et al, 2002). Fattening traits and carcass/slaughter traits, are the basic characteristics of every breed which influence directly the quantity and quality of the final product. French beef breeds like Charolais are characterized by favorable fattening and slaughter traits, as well as good quality meat with a low fat content in carcasses, which is why they can be fattened to higher final weights ((OstojićAndrić et al, 2007)
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