Fattening performance and carcass characters of young German Brown X Brown Swiss (GB/BS) , German Simmental (GS) and German Black Pied X Holstein-Friesian (GBP X HF) cattle managed intensively. 2. Carcass characters and chemical composition of the back muscle, round and flank

Hegedus, M.; Burgstaller, G.

Bayerisches Landwirtschaftliches Jahrbuch 62(1): 27-34


ISSN/ISBN: 0375-8621
Accession: 001366575

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For 10 German Brown bulls with 60% Brown Swiss blood, 9 German Simmental bulls and 9 German Black Pied bulls with 60% Holstein-Friesian blood, body weight at slaughter averaged 535.2+or-13.5, 544.3+or-17.6 and 535.0+or-24.7 kg resp., dressing percentage 61.3+or-0.8, 60.8+or-1.4 and 60.3+or-1.3, half-carcass length 135.1+or-3.0, 132.4+or-2.8 and 137.3+or-3.7 cm (P<0.05), pistol cut as a percentage of the half-carcass 40.5+or-0.6, 40.9+or-1.2 and 39.6+or-1.0 (P<0.05), muscle area at the 8th/9th rib section 57.9+or-12.3, 58.1+or-6.4 and 48.7+or-5.9 cmsuperscript 2 (P<0.05), and weight of kidney fat 3.5+or-1.0, 3.6+or-1.0 and 4.9+or-1.4 kg (P<0.05). For the longissimus dorsi muscle from the 3 breed groups, intermuscular fat (measured on a points scale) averaged 3.0+or-0.7, 3.1+or-0.3 and 2.8+or-0.8, and consistency 3.8+or-1.0, 4.8+or-0.7 and 4.3+or-1.0 (P<0.05). Detailed results for the chemical composition of the longissimus dorsi, semitendinosus and rectus abdominis muscles are tabulated. [For Pt. 1 see Bayerisches Landwirtschaftliches Jahrbuch 61, 950-957].