The Effect of Genotype (Purebred Czech Fleckvieh and Their Crosses) on Some Beef Quality Characteristics in Bulls

Abstract

The aim of this study was to determine the effect of genotype of bulls (the proportion of Czech Fleckvieh cattle in milk-producing cattle population in the Czech Republic) on carcass quality traits and some nutritional and processing quality characteristics of beef (dry matter content, intramuscular fat content, protein content, ash content, water holding capacity, muscle fibre diameter, and meat colour characteristics). The experiment included 419 bulls of Czech Fleckvieh breed (C), out of which 165 were pure-bred (C100), 163 crossbred of C76–88 genotype and 91 crossbred of C50–75 genotype. The association between meat quality traits and genotype of bulls was assessed. Purebred bulls C100 or crosses with a greater proportion of Czech Fleckvieh C76–88 showed more favourable dressed-carcass quality. One of the nutritional quality traits of beef – protein content – differed significantly (p < 0.05) in groups C100 and C76–88. MLLT area and muscle fibre diameter were significantly different (p < 0.01) in C50–75 bulls who also had the darkest (p < 0.01) colour of meat.