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Volume 50, issue 4
Arch. Anim. Breed., 50, 356–362, 2007
https://doi.org/10.5194/aab-50-356-2007
© Author(s) 2007. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 50, 356–362, 2007
https://doi.org/10.5194/aab-50-356-2007
© Author(s) 2007. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2007

10 Oct 2007

Mast- und Schlachtleistung bei Bullen und Färsen von Fleischrinderrassen und der Kreuzung Deutsch Angus x Fleckvieh

G. Link1, H. Willeke1, M. Golze2, and U. Bergfeld2 G. Link et al.
  • 1Fachhochschule Weihenstephan, Abteilung Triesdorf, Weidenbach-Triesdorf, Germany
  • 2Sächsischen Landesanstalt für Landwirtschaft, Fachbereich 6 – Tierische Erzeugung, Köllitzsch, Germany

Abstract. Title of the paper: Fattening- and slaughter performance of bulls and heifers of beef breeds and the cross breed German Angus x Simmental
The objective of this study was to analyze the differences between fattening and slaughter performances as well as their compositions of meat cuts depending on breed and category of 158 cattle belonging to the breeds of German Angus (DA), Simmental (FV), Limousin (LIM) and the crossbreed DA X FV.

The Simmentals had the highest birth weight with 40.5 kg and the heaviest slaughter weight with 578 kg. Although having the longest fattening time, Limousins had the lowest slaughter weight, but were able to compensate this disadvantage through the highest slaughter yield of 60 % and with the biggest share of the pistol cut of 45 %. The German Angus compared with the other breeds appeared to have the most unfavourable results of performance, but the crossbreed (DA x FV) had the shortest fattening period, in which similar slaughter weights and weights of the two carcass halves were obtained. Both genotypes had a higher grade of adiposity and a visually lower muscularity, resulting in significantly lower shares of pistol cut and valuable meat cuts.

Heifers absolutely and relatively differ in terms of meat cuts compared with bulls. Only the share of valuable meat cuts was similar. Certainly bulls had a stronger accentuation of the forequarter. Shares of shoulder and neck were higher. However filet, roast beef and round shares of heifers were significantly higher.

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