The effect of cattle categories on carcasses quality parameters

Abstract

The main aim of the study was the evaluation of the quality of carcasses of bulls (n = 196), heifers (n = 83), steers (n = 39) and cows (n = 61) by morphometric analysis and cutting of right parts of carcas­ses. All categories under study were bred on the farm in Moravia and East Bohemia. Bulls and hei­fers were slaughtered at average age 661 days, whereas their average age was 668 ± 52 kg. Cows were slaughtered at the age from 2.5 to 8 years, while their average weight was 573 ± 121 kg. Statistically highly significant differences (p < 0.01) were found between length and low-level size of body of all categories under study. The best meatiness of rump was found in steers. Girth spiral round in steers was 173 cm. The highest share of meat was found in bulls (77%). On the other hand in this category was found the lowest share of bone (21.8 %). The highest share of meat of the first quality was found in heifers (30.2 %). The shares of meat of heifers and steers were comparable and ranged between 76.0 and 75.8%. The share of bones in steers was 22.7%. In fine it is possible to state that the cows have comparable share of meat to bulls, however on the other hand the cows meat have the worse nutritional and culinary qualities.

Keywords

• cattle
• bulls
• heifers
• steers
• cows
• carcasses quality