Zywienie i genetyczne aspekty marmurkowatosci miesa wolowego

Slusarczyk, K.; Strzetelski, J.

Breeders who fatten cattle make efforts to produce best quality animals characterized by uniform carcasses of appropriate weight and fatness, and especially beef marbling that suits the tastes of consumers.Quality traits of beef can be shaped genetically, which is a long-term process despite the choice of appropriate feeding, or by choosing appropriate nutrition. Beef breeders should learn how to influence meat quality traits to satisfy the demands of consumers who want tender, delicate and juicy beef. Increasing beef prices in Poland after accession to the European Union have increased the profitability of breeding beef cattle, but it must be remembered that the meat should meet the expectations of consumers.