Effect of breed on growth performance and carcass composition of Aberdeen Angus, Charolais,Herefordand Simmental bulls

Abstract

Breed effects on live weight gain, slaughter characteristics and carcass composition were compared in Aberdeen Angus, Charolais, Hereford and Simmental bulls. The experiment extended over 2 years and involved totally 96 animals. The target slaughter live weights were determined 550 kg for earlier maturing breeds Aberdeen Angus and Hereford and 630 kg for later maturing breeds Charolais and Simmental. Charolais and Simmental gained more rapidly (P < 0.05) than Aberdeen Angus while Hereford were intermediate. Hereford had lower (P < 0.05) dressing percentage than the other breeds. Percentages of grade I meat were significantly higher (P < 0.05) in Charolais and Simmental. The highest percentage of separable fat was recorded in Hereford (P < 0.05). Charolais and Simmental had lower (P < 0.05) thickness of subcutaneous fat over MLLT than Aberdeen Angus and Hereford. The later maturing bulls generally tended to achieve higher live weight gains during the experiment, produced less fat and had higher percentage of meat from high priced joints in comparison with earlier maturing animals.

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

“…Similarly to our findings Bartoň et al (2006) reported a significantly better conformation for Charolais bulls in comparison with the other breeds. However, they found significant differences between Charolais and Simmental in EU conformation score.The effect of Charolais crossing was expressed also in conformation classes because crossbred Hungarian Grey belonged mainly to R-contrary to purebred Hungarian Grey which received a lower score for conformation (O+).…”

Effect of breed on production, carcass traits and meat quality of Aberdeen Angus, Limousin and Aberdeen Angus×Limousin bulls offered a grass silage-grain-based diet

“…However, carcass weights were considerably higher in the present study compared to those reported by Aass and Vangen (1998) (295,304 and 319 kg for Angus, Hereford and Charolais bulls, respectively). In agreement with our results, Bartoň et al (2006) concluded that, in general, the animals of earlier maturing breeds (Hereford, Angus) produced relatively more fat than later maturing ones (Charolais, Simmental) in spite of the fact that they were slaughtered at significantly lower live weights. This statement is supported by the present experiment with beef bulls slaughtered at heavy carcass weights.…”

“…Chambaz et al 2003, Bartoň et al 2006, Alberti et al 2008) and was observed also in the present experiment. Although measures of carcass fatness generally increase with increasing carcass weight (Keane and Allen 1998), the average carcass fat score of the Ab and Ab×Li bulls was clearly higher than that of the Li bulls at a constant age in our experiment.…”

“…Cattle at the same maturity stage demonstrate a higher variation in the distribution of fat than of any other tissue (Berg et al 1978). Differences between individual beef breeds in performance, carcass traits and meat quality have been recently evaluated, for example, by Chambaz et al (2003), Bartoň et al (2006), Cuvelier et al (2006a,b) and Alberti et al (2008). In addition, numerous research reports have been published on the performance of different sire breeds compared in crossbreeding trials, for example, in Great Britain (Kempster et al 1982(Kempster et al , 1988, Norway (Aass andVangen 1998, Rødbotten et al 2002), Czech Republic (Sŭbrt et al 1999, Poláh et al 2004) and United States (Koch et al 1982, Wheeler et al 1996.…”

A comparison of the growth and carcass traits between dairy and dairy × beef breed crossbred heifers reared for beef production

“…In that case, the Hf bulls had the highest level and the Ab bulls the second highest level of backfat thickness (Schenkel et al, 2004). Also Bartoň et al (2006) concluded that, in general, the animals of earlier maturing breeds (Hf, Ab) produced relatively more fat than later maturing (Ch, Si) in spite of the fact that they were slaughtered at a significantly lower liveweight. This statement is supported by the present data with crossbred heifers.…”