The equations for prediction of body weight dressing percentage in cattle are presented. Equations were developed on the basis of body weight and carcass weight of the various categories of bovine animals (bulls, heifers, calves and cows) which were slaughtered in the Slovenian slaughterhouses (n=22.930). In the first line, the equations enable the prediction of bodyweight of cattle on a basis of carcass weight. Indirectly, the equations allow the estimation of some parameters that are needed for the herd management (eg. an assessment of cow's bodyweight which is needed to calculate maintenance requirements; assessment of bodyweight of fattening cattle which is needed to assess the daily weight gains, etc.).
F.23 Development of new system-wide, normative and programme solutions, and methodsCOBISS.SI-ID: 288284160
The present paper presents results of meat quality assessment in longissimus dorsi muscle of Simmental bulls (LS) reared at the test station ŽIPO Lenart. The results comprise meat technological quality measurements of pH, colour, meat tenderness (shear force), water-holding capacity, intramuscular fat in relation to the effect of two-week storage in vacuum package, carcase characteristics and the origin of bulls. Special emphasis was given to the changes in tenderness and colour stability. Additionally, meat spectral data were collected using near infrared spectroscopy (NIRS) and were further used for completing the calibration equations to determine various parameters of meat quality (chemical composition, studying the possibility of predicting tenderness and oxidation).
F.23 Development of new system-wide, normative and programme solutions, and methodsCOBISS.SI-ID: 4719464
Data of crossbreeding for beef production was analyzed for Slovenia. Analysis was made on data for young bulls aged 12-24 months which were slaughtered in Slovenian abattoirs in the year 2015. A comparison was made for crossings of main cow breeds (ČB-Holstein, RJ-Brown, LS-Simmental) with main meat breeds (Limousin-LIM, Charolais-CHA, Belgian blue-BBP) used in Slovenia. The improvement of carcass value when crossing with meat breeds was proportional to the dairy type of the cow, it was the most important in the case of ČB, a little lesser in the case of RJ, whereas much smaller effect was observed in the case of LS breed. Crossing with CHA was the most important for growth performance (higher carcass weight and net daily gain), whereas crossing with BBP was the most efficient for improving conformation and decreasing fatness. Practically no improvement (in terms of EUROP classification) was observed in the case of LS×LIM crossing. In the context of the price system actually in place in Slovenia, the overall realization at the slaughter line implies, that only crossing with CHA breed has some advantage compared to the bulls of LS breed, however this crossing is little used in Slovenia.
F.17 Transfer of existing technologies, know-how, methods and procedures into practiceCOBISS.SI-ID: 4989800
Carcass quality of Cika (20) and Simmental (19) young bulls either semi-intensively fattened indoors or finished indoors after a previous (second) grazing period was studied. There was no difference between breeds for carcass weight, dressing percentage, EUROP conformation, carcass length as well as the proportion of forestomachs and head. Only, fatness score and pelvic/kidney fat percentage were higher in Cika bulls compared to Simmental, while chest depth was higher in Simmental bulls. Bulls which have been finished indoors after a previous grazing period had significantly lighter carcasses, lower dressing percentage, lower EUROP conformation and fatness score but higher empty reticulo-rumen percentage compared to bulls fattened indoors. Breed x fattening technology interaction was significant for carcass weight, conformation, fatness, chest depth and empty reticulo-rumen, while slaughter weight affected only carcass weight, conformation and carcass length. The difference in the lean meat percentage between Cika and Simmental bulls was not significant. Cika bulls expressed higher fat and lower bone percentage compared to Simmental bulls. However, fattening technology did not affect the tissue percentages in the carcasses. Cika young bulls had more red and more yellow beef compared to Simmental. Bulls fattened indoors had slightly darker beef than bulls finished indoors after a second grazing period. However, carcass traits of Cika bulls were similar to those of Simmental bulls and a second grazing period could be efficiently set up in the growing-fattening scheme.
B.03 Paper at an international scientific conferenceCOBISS.SI-ID: 3434120
We analyzed the meat quality of bulls of different breeds, reared in different rearing conditions and slaughtered in Slovenia. The analysis included 38 bulls of Brown breed, 68 bulls of Simmental breed and 34 bulls of Holstein breed. Simmental bulls had the highest warm weight (384 kg) and were on average slaughtered at lower age (676 days) than Brown bulls (341 kg, 691 days) and Holstein bulls (346 kg, 691 days). Increased growth intensity was in all analyzed breeds related to increased warm carcass weight and conformation. The lowest amount of intramuscular fat was found in Brown (up to 2.3%), followed by Simmental (up to 2.5%) and Holstein breed (up to 3.0%). Regardless of the breed, was softer, darker, more red and yellow meat was noted in the animals with more intensive growth as compared to those that grew less intensively. On the other hand, meat maturation significantly improved the tenderness in animals with slower growth intensity.
B.03 Paper at an international scientific conferenceCOBISS.SI-ID: 5392488