EVALUATION OF THE USABILITY OF WHITE-BLUE BELGIAN AND ANGUS CATTLE FOR IMPROVING BLACK-WHITE CATTLE MEAT PERFORMANCE.
 
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Pol. J. Food Nutr. Sci. 1998;48(3):503–510
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ABSTRACT
The purpose of this investigation was to evaluate the usability of Belgian white- -blue breed (bwb) and angus (a) breed cattle for improving carcass dressing percentage of black-white (bw) cattle fattened mostly with farm feeds. It has been found that crossbreeds coming from crossing black-white cows with Belgian white-blue breed bulls were characterized by more favourable carcass dressing percentage and chemical composition of the musculus longissimus lumborum and musculus semidendinosus, compared with the crossbreeds with the share of the angus breed and the black-white breed fattened cattle. The bw x bwb crossbreeds had the carcass dressing percentage about 3.5% higher than the black-white bulls did. The bulls with the share of the Belgian white-blue breed had best-muscled carcasses with the smallest fatness. The M. longissimus dorsi weight and the area of its section in the bw x bwb breeds significantly (P≤ 0.01) surpassed the averages of these traits in other groups of bulls. As far as the carcass tissue composition is concerned, the bw x bwb crossbreeds distinguished themselves by the highest share of lean and the lowest share of fat and bones.
ISSN:1230-0322