Comparison of carcass quality of slovak pied and holstein bulls by seurop system

Abstract

Objective of the experiment was to compare carcass quality between two breeds from the viewpoint of qualitative classes for conformation and fattiness by means of SEUROP system; verify the hypothesis if carcasses of different breeds are approximately of the same quality when incorporated in the same class. We used slaughter aged bulls of Slovak Simental (SS) and Holstein (H) breed. The results show that the smallest differences between breeds were in class of conformation U. In some parameters occurred almost balanced values in both breeds, e.g. in dressing percentage 54.32 % with SS, and 54.56 % with H breed, in parameter proportion of meat in carcass 75.80 % with SS, and 75.07 % with H breed and in parameter weight of bones 24.24 kg with SS, and 24.45 kg with H breed. In parameter proportion of fat in carcass were the same values 7.60 % with SS and H breeds. The highest statistically significant differences were observed in parameter weight of valuable cuts and proportion of valuable cuts in carcass (59.14 kg with SS, and 55.86 kg with H breed; 40.73 % and 39.64 %, respectively). Greater statistical significant differences between breeds were noticed in conformation class O. In this class we noticed the greatest differentiation (P<0.001) in the parameter proportion of bones (18.77 % with SS and 20.16 % with H breed) as well as in parameter weight of valuable cuts (47.39 kg with SS, 42.76 kg with H breed). When evaluating fattiness in all classes the highest differentiation statistical significant between breeds was in parameters: live weight before slaughter, carcass weight, half-carcass weight, weight of meat carcass, and proportion of meat cuts; as well as in parameters weight of valuable cuts, proportion of valuable cuts in carcass. Better results were for SS breed. Weight of fat and proportion of fat from half carcass at technological dissection seems to be the only objective parameter suitable to assess fattiness in the carcass of cattle and to evaluate the correctness of classification of carcass. We found similar tendency for weight of fat classes and for conformation. The smallest differences in weight of fat parameter were found in class 2 for fattiness between breeds (7.64 kg with SS, and 6.68 kg with H breed). Greater differences were observed in class 4 for fattiness, in which was significance between breeds (13.94 kg with SS breed, 11.77 kg with H breed). We found the highest in parameter weight of fat in class 3 for fattiness, where the difference between classes was nearly 2 kg fat. In this case we can say that better results were for H breed. We did not notice significant results in classes between breeds with parameter proportion of fat. Better results with this parameter were for SS breed in class 2 (6.17 % with SS, and 6.47 % with H breed); in other classes were better results for H breed. Similar to classes of meatiness also in classes of fattiness we found linear rise in values from class 2 to class 4 in parameters weight of fat and proportion of fat as well as in parameter live weight before slaughter.