The factors influencing beef quality in bulls, heifers and steers

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00145057" target="_blank" >RIV/62156489:43210/09:00145057 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The factors influencing beef quality in bulls, heifers and steers
Original language description
In the present study we evaluated the biological factors which affect the nutritional and technological parameters and tenderness of beef. We evaluated the effect of nutrition, commercial type, age of the animals at slaughter, carcass weight, net gains,duration of beef ageing and the class of meatiness and fat content in bulls, heifers and steers. For the experiment we chose animals at the end of the grazing period when they were weaned. The animals were fattened in the stable and divided into 3 groups(each group was represented by bulls, heifers and steers) based on the type of the feed ration: 1st group: maize silage, clover-grass silage, meadow hay and concentrates. 2nd group: maize silage, meadow hay, concentrates and urea. 3rd group: in winter the animals were fed clover-grass silage, from the end of April they grazed. We discovered significant (P < 0.05) differences between the categories of cattle in the content of intramuscular fat, water holding capacity, meat colour and coo
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Project
<a href="/en/project/2B06107" target="_blank" >2B06107: Standardisation of evaluation cattle carcass bodies by aparative methods according to SEUROP system</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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