Comparison of Carcass Weight and Carcass Characteristics in Some Cattle Breeds

Abstract

Beef is an indispensable source of protein for humans. The production is increased in recent years with the effect of increasing population. Besides of beef cattle breeds, male calves of dairy breeding and combined productive animals are also been fattened. The aim of the study investigate the carcass yield and characteristics of the some beef cattles. In the study hot carcass weights, carcass characteristics and skin weights of 588 male Holstein, Brown-Swiss, Simmental and Montbeliarde cattle breeds raised in Amasya region were used. For this purpose, the hot carcass weight data was taken at the slaughterhouse shortly after dressing and the weights of mince, cubed meat, steak, tenderloin, ribeye at the chilled carcass and skin weights of the beef cattle raised by the members of the Amasya Cattle Breeders Association were investigated. Slaughtered animals were fed mainly concentrated feed with commercial fattening feed. The hot carcass weights of slaughtered animals in Holstein, Brown-Swiss, Simmental and Montbeliarde cattle breeds were 343.70±3.12 kg, 319.80±15.50 kg, 336.56±3.58 kg and 349.44±6.06 kg respectively. The hot carcass weights of the animals according to age of 13-15 months, 16-18 months, 19-21 months, 22-24 months and +24 months were 316.44±8.20, 337.44±3.18, 342.00±3.62, 339.98±5.48 and 370.35±9.11 kg respectively. While the effect of breed on hot carcass weight was insignificant (p>0.05), the effect of age was significant (p<0.05). The breed and age interaction were significant (p<0.05). The highest skin weight was determined in the Simmental breed, and the lowest in the Holstein breed. While the effect of breed on mince, cubed meat, steak, tenderloin fillet was insignificant (p>0.05) and it was significant on ribeye (p<0.05). However, while the effect of age on mince, cubed meat, steak, tenderloin was significant (p<0.05), it was not significant on ribeye (p>0.05). As a result of the study, it was evaluated that different breeds reached their target slaughter weights in different times, and that breeders determine the target slaughter time according to carcass yield rather than age.