Carcass value of bulls-crosses of Czech Pied and Black Pied cattle with beef bovine breeds

Carcasses of Czech Pied and Black Pied crosses with Piemontese (PI), Hereford (HR), Limousine (LI), Angus (AA), Blonde d'Aquitaine (BA), Belgian Blue (BM), and Charolais (CH) have been classified (n = 178) in this study. Results were analyzed and compared with parameters of the control group formed by 53 Czech Pied bulls (C-1). Bulls were fattened under identical conditions with average daily gain 1.121 g until 500 +/- 8 days of age. Technological analysis of the right half-carcass was made as a basis for carcass classification. The data were evaluated with procedure GLM/SAS, concerning the effects of herd-year-month, breeds of dams, and breeds of sires. For majority of traits breed of dam was not significant. The highest weight of dressed carcass was found in CH group (346.34 kg). Non-significantly lower values (-1.72 kg, -2.36 kg, -5.11 kg) were recorded in BM, BA, and C-1 groups, respectively. The lowest weight (P less than or equal to 0.001) was recorded in HR group (302.05 kg). Dressing percentage varied from 57.01% (HR) to 60.37% (BM). The highest weight of kidney fat found in AA group (11.38 kg) was associated with the highest share of separable fat (6.06%). The highest meat yield in half-carcass (130.88 kg, 77.74%) and the lowest proportion of separable fat (3.23%) were recorded in BA group. As for bone proportion in half-carcass, any significant differences were not found (P >0.05). The best value of meat : bone ratio was recorded in PI crosses (4.19) and BM crosses (4.18).