The effect of crossbreed on carcass and beef quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00203961" target="_blank" >RIV/62156489:43210/13:00203961 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The effect of crossbreed on carcass and beef quality
Original language description
The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, content of fat, content of ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between themonitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
—

Project
<a href="/en/project/QI91A055" target="_blank" >QI91A055: The assessment of association among the genotype for leptin, leptin concentration in blood and meat quality characteristics to use it for Czech Fleckvieh cattle breeding.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)