Izlaganje sa skupa
CARCASS QUALITY ESTIMATION BY RIB CUT
Pavo Caput
; Agronomski fakultet, Zagreb, Republika Hrvatska
Miroslav Posavi
; Agronomski fakultet, Zagreb, Republika Hrvatska
Ivo Jakopović
; PCH- Stočarski selekcijski centar, Zagreb, Republika Hrvatska
Ivo Karađole
; Veterinarski fakultet, Zagreb, Republika Hrvatska
Pero Božić
; Centar za reprodukciju u stočarstvu Hrvatske, Zagreb, Republika Hrvatska
Sažetak
In Croatian Simmental breeding program the great emphasis is on meat quality. So far in the aggregate breeding value (BV) there are fattening and carcass characteristics and chemical components, but no sensor characteristics. The index consists of breeding values of daily gain, carcass percentage and meat content. In this paper structure of tissue of slaughtered bulls were evaluated on the dissection samples of 7 -9 rib cut. There were 326 bulls, progenies of 29 test sires. Data were analysed by least squares (Harvey, 1979), and corrected on year and season. Average cold carcass weight was 304.15 kg. The meat, fat and bone content in the rib cut were 63.91%, 13.96% and 18.93 %, respectively. Meat:bone and meat:fat ratio were 3.58 and 4.78, respectively. In MLD (dry matter) there were 21.83% protein and 1.42% fat. Heritability (h2) and correlations (r) for 10 slaughter traits were estimated. The h2 for meat, bone and fat contents in the rib cut were .702, .421 and .489, respectively. The results in this paper were similar to those from Karadiole (1978), Car (1981) and Caput (1985), but different from results in other Simmental breeding areas in Europe (Averdunk et al. 1992; Petautschnig, 1992). The differences could partly be explained by different methods and technological procedures in slaughtering and dissection. There were unusual high bone content, and low muscle: bone ratio. This is the fact which must be improved in Croatian Simmental.
Ključne riječi
Hrčak ID:
162660
URI
Datum izdavanja:
20.1.1994.
Posjeta: 1.066 *