Comparison of meat performance in crossbreds after sires of Charolais and Belgian Blue-White breeds and in bulls of Czech Pied cattle

The objective of an experiment was to compare fattening performance, carcass composition and meat quality in bulls-crossbreds after sires of Charolais (Ch) and Belgian Blue-White (BM) breeds and after dams of dairy populations C and N as well as of purebred bulls of Czech Pied breed (C). Slaughter was followed by carcass analysis while technological analysis of right sides of beef was made after cooling. Muscle samples were taken for chemical and physical analyses. The fattening facility was filled with experimental animals of average live weight 229 kg, and the animals were slaughtered at average weight 584 kg. No significant differences in daily weight gains and net weight gain were determined in the particular groups during fattening (ca. 300 days). A significant difference (P < 0.01) between the groups BM (61.1%) and C (58.0%) was observed in dressing percentage; Ch group had dressing percentage of 59.1%. Proportions of visceral fat in carcass weight (kidney, rumen and intestinal fats), of separable fat in carcass weight and the thickness of fat layer in ribmeat were lower in both groups of crossbreds, but no statistically significant differences were determined. BM group had the highest proportion (P < 0.05) of prime meat (BM 42.3%, Ch 40.9%, C: 39.9%) and of total meat (BM 82.2%, Ch 81.7%, C 80.8%) and the lowest proportion of bones and tendons (BM 16.6%, Ch 17.0%, C 17.4%). These results were reflected in the prime meat to grade II meat ratio (BM 1.06, Ch 1.00, C. 0.98). The crossbreds had the highest eye-muscle area adjusted per 100 kg live weight -15.2 cm(2)(Ch), 12.6 cm(2)(C) and 16.8 cm(2)(BM). No significant differences were observed in the results of chemical and physical analyses. Higher dressing percentage and better musculature in the carcass of the crossbreds resulted in higher grade and higher realized price per 1 kg live weight (BM 38.40 KC, Ch 37.10 Kc, C 35.90 Kc) and per 1 kg of carcass (BM 62.90 Kc, Ch 62.60 Kc, C 61.90 Kc).