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Volume 55, issue 1
Arch. Anim. Breed., 55, 1–12, 2012
© Author(s) 2012. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 55, 1–12, 2012
© Author(s) 2012. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2012

10 Oct 2012

Comparison of fattening performance and slaughter value of local Hungarian cattle breeds to international breeds

G. Holló1, K. Nuernberg2, T. Somogyi1, I. Anton3, and I. Holló1 G. Holló et al.
  • 1Faculty of Animal Science, Kaposvár University, Kaposvár, Hungary
  • 2Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
  • 3Research Institute for Animal Breeding and Nutrition, Herceghalom, Hungary

Abstract. The objective of the trial is to compare fattening performance, slaughter results and meat quality of bulls from international cattle breeds with local Hungarian breeds fattened under the same conditions. Altogether 62 growing bulls – Angus, Charolais, Holstein, Hungarian Grey, Hungarian Simmental, Charolais × Hungarian Grey – were fattened in small groups. The daily gain varied from 897 (Hungarian Grey) to 1 240 g/day (Angus). In general, the lower gain value is caused by the semi-intensive fattening system with low concentrate supplementation. The slaughter weight showed a similar tendency as final weight, there was a significant difference between Angus and Hungarian Grey. The killing out of Charolais (59.50 %), Angus (56.80 %) and Hungarian Simmental (57.84 %) was significantly higher than Hungarian Grey (55.13 %) and Holstein (55.03 %). Due to Charolais crossing the dressing percentage of Hungarian Grey was developed by about 1.5 %.

The EU conformation scores of Charolais (9.50) and Hungarian Simmental (9.33) and the fatness scores of Angus (8.33) and Charolais × Hungarian Grey (7.33) were significantly higher than that of the other genotypes. The tissue composition of dissected carcass as well as ribs joint composition determined by X-ray computerised tomography method showed the lean meat of Hungarian Simmental and bone proportions of Holstein to be the highest, whilst Angus had the highest fat content. Charolais und Hungarian Simmental had significant higher longissimus muscle area in ribs joint compared to Angus, Holstein and Charolais × Hungarian Grey. Angus and Hungarian Grey had the highest intramuscular fat level of the three examined muscles.