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Svojstva trupa simentalske tovne mlade junadi

Danijel Karolyi ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb
Marija Đikić ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb
Krešimir Salajpal ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb
Vlatka Čubrić Čurik ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb
Ivan Jurić ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb


Puni tekst: engleski pdf 334 Kb

str. 346-350

preuzimanja: 722

citiraj


Sažetak

The objective of this investigation was to determine the distribution within EUROP classes and carcass traits (weight and measurements, dressing percentage, shares of separated fat and dissected muscle, fat, bone and tendon tissues) of young Simmental bulls (n=13) and heifers (n=13), which were produced as Croatian baby beef designed for export. The EUROP classification showed a favourable conformation of both, bulls and heifers with about one third of carcasses graded as highest E class. The heifer’s fatness was less favourable and almost half of carcasses were classified as high fat class(4) and thus less valid. The amount of trimmed carcass fat was higher (P>0.001) in heifers than in bulls (6.68 % vs. 4.70 %) as well as the share of fat tissue after carcass dissection (10.58 % vs. 7.27 %). The share of muscle tissue in the carcass was higher (P>0.001) in bulls compared to heifers (70.45 % vs. 67.09 %). The bulls also showed a longer (P>0.05) carcass length (135.66 cm vs. 132.07 cm), as well as a larger (P>0.001) perimeter of the leg (122.65 cm vs. 116.38 cm) in comparison with heifers. The differences between bulls and heifers in dressing percentage, leg length, shares of Milanese cut, bone and tendon tissue in the carcass were small and not significant(P>0.05).

Ključne riječi

Simmental cattle, baby-beef, EUROP system, carcass traits

Hrčak ID:

22457

URI

https://hrcak.srce.hr/22457

Podaci na drugim jezicima: hrvatski

Posjeta: 1.479 *