Results from Crossing Beef × Beef and Beef × Brown Swiss: Carcass Quantity and Quality Traits

Abstract

Data from 165 steers of Angus, Hereford and Charolais breeds and the six reciprocal crosses were evaluated to obtain heterosis estimates for various carcass characteristics and palatability scores. In addition, 37 steers from beef × Brown Swiss matings provided evaluations of Brown Swiss influences. The steers were full-fed postweaning to an average final weight of 465 kg ± 10 kg and slaughtered. Comparisons of crossbreds of the three beef breeds with straightbred showed that heterosis effects were not an important source of variation for carcass quantity and quality traits. The heterosis estimates were generally low and positive, and were significant only for carcass weight per day of age. Steers from Brown Swiss dams and sired by Hereford and Angus sires excelled the straightbred and crossbred beef steers for carcass growth traits and percent cutability. The Charolais × Brown Swiss steer carcasses, however, tended to be similar to those of Charolais and the Charolais × Hereford cross. With the exception of one comparison of beef × Brown Swiss versus beef crossbred groups, differences in carcass grade were nonsignificant. Hereford × Angus carcasses excelled Hereford × Brown Swiss in carcass grade. Rib roasts from beef × Brown Swiss steers were equal to those from beef straightbred and crossbred steers for most palatability factors.