Carcass value of bulls of the Czech Pied and Black Pied cattle fattened to weight of 620 kg

A trial was conducted in order to compare the carcass value of bulls of the Czech Pied (C) and Black-Pied (N) cattle at the current stage of breeding for milk efficiency. The fatenning involved 15 bulls of C breed and 13 bulls of N breed. The fattening diet was calculated in such a way to achieve daily live weight gain of 1 200 g and it consisted of alfalfa hay, corn silage, dried bean and KVS concentrate mix. Nutrient content determined by feed analyses and animal live weight were taken into account. Carcass and technological analyses and some physico-chemical determinations were done after control slaughters. There was a highly significant difference in dressing percentage: it was by 1.5% (58.9%) higher in C bulls than in N bulls (56.4%). Highly significant differences (19.8%) were also demonstrated in skin weight (C 53.8 kg, N 44.9 kg) and in rumen fat - 27.0% (C 6.3 kg, N 8.6 kg) as well as in terms of its percentage out of the slaughter weight (0.4%). The other values of carcass analysis (head weight, limb weight, intestine weight and length, weight of usable stomachs) were statistically insignificant. An exception is intestinal fat only (C 5.1 kg, N 3.6 kg); the difference is insignificant. Kidney fat accounted for the highest share (C 9.9 kg, N 12.5 kg). Total output of usable fats (C 21.3 kg, N 24.7 kg) shows insignificant differences in terms of their absolute and relative values, but a trend toward the higher absolute and relative fat production in N group is perceptible. A significant difference was determined between the average weights (C 176.4 kg, N 168.3 kg) of the right sides of beef with regard to different weights of dressed carcasses. Significantly higher dressing percentage of prime cuts was recorded in C group both in absolute (C 69.8 kg, N 64.8 kg) and relative values (C 39.6 %, N 38.5 %). The weight of grade II cuts (C 72.4 kg, N 67.6 kg) was also higher in C group both in absolute and relative values (C 41.0 %, N 40.2%). Total meat production is in keeping with the above data: it was significantly higher in C group (by 7.4%). There was a significant difference in bone weight, both in absolute values (C 29.9 kg, N 31.5 kg) and relative values (C 17.0%, N 18.7%). Meat production per 1 kg of bones was substantially higher in C bulls (by 0.5 kg). The difference in the weight of dressed carcasses per 1 kg fat was insignificant. N bulls had insignificantly higher thickness of subcutaneous fat (by 0.8 mm) in rib-meat at the level of the 9th vertebra. The differences in physical characteristics between the groups were not significant. Chemical analyses showed statistically insignificant differences in fat content in rib-meat section and in dry matter content in MLD sample. A significant difference (1.4%) in favor of N bulls was determined in fat content in MLD. The difference of 0.1% innitrogen content was also significant, in favor of C bulls.