Abstract
Evaluation of conformation and fat cover of beef carcasses has great importance in modern systems of carcass quality evaluation. In this way, adequate price is achieved for every classified carcass side according to market demand. In this paper, the effect of experimental crossing of Domestic Simmental breed with Charolais and Limousine breed (N=96) on conformation and fat cover was investigated. Evaluation was carried out on the whole carcass and partially for certain parts of carcass according to special evaluation pattern/form (1-5). In regard to evaluation of carcass conformation, statistically significant differences (p<0,01) were established between crosses and Domestic Simmental breed. Crosses with Charolais achieved the highest score for conformation (3,94), the highest score for round conformation (3,77) and shoulder (4,06). Considerably more fat tissue on outside of the carcass was determined in Domestic Simmental breed (3,44) compared to crosses with Charolais (3,27). Presence of fat in pelvic cavity was more expressed in Charolais (3,34) and Limousine crosses (3,28), with better score for covering of kidneys (3,50 and 3,53) compared to Domestic breed (3,17).
Highlights
Evaluation of conformation and cover of beef carcasses with fat is very important in modern systems of the evaluation of carcass quality (e.g. SEUROP classification, USDA Beef grade, etc)
In regard to conformation score of carcasses statistically significant differences were demonstrated (p
Based on previously presented results it can be concluded that crossing of domestic Simmental breed with French fattening breeds resulted in significant improvement in conformation in F1 crosses, especially in regard to high quality sections
Summary
Evaluation of conformation and cover of beef carcasses with fat is very important in modern systems of the evaluation of carcass quality (e.g. SEUROP classification, USDA Beef grade, etc). In this way, adequate score or each graded carcass side is realized according to the demands on the market. High correlation between cover of carcass with fat and content of intra muscular fat is present (May et al, 1992) so in spite of positive effect on cooling loss and meat tenderness, high amounts of exterior fat on animal carcass cannot be considered desirable
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