SEUROP systému Difference quality of carcass bulls by application SEUROP system

Authors

  • K. ZAUJEC
  • J. MOJTO

Keywords:

bulls, slaughter quality, SEUROP system

Abstract

The objective of the research was to determine a range of differentiation among individual classes of meatiness (S, E, U, R, O, P) and fatness (1,2,3,4 and 5) according to carcass data using the SEUROP classification system. Bulls of different breeds were used in the experiment (546 animals). According to the degree of meatiness most carcasses were estimated as the class R (43.40%), and according to the category of fatness more than a half of carcasses were classified as the class 3 (52.56%). In carcass data, the weight before slaughter fell down linearly in classes of meatiness from 522.00kg in the class E to 361.87kg in the class P. Slaughter yield was the highest in the class E (56.71%) and the lowest in the class P (50.53%). Weight of meat in half carcass fell down linearly from 110.84kg in the class E to 64.17kg in the class P. We have found a linear decrease in values from 76.93% in the class E to 71.13% in the class P with the same parameter but in relative values. With the parameter “suet”, we found the most suet in the class U (10.58kg), than in the class E (10.18kg), and we found a decrease in values from the class R to the class P. Similar tendency in decline of values from the class E to the class P was noticed with the parameter “bones” in %. With the parameter “meat”, in class 1 a linear decrease in values from E (41.24%) to class P (39.66%) was noticed. Weight before slaughter rose linearly in individual classes from 429.00kg in class 1 to 531.19kg in class 4, taking classes of fatness into consideration. Weight of carcass rose linearly, too, from class 1 (230.80kg) to class 4 (284.05kg). Weight of half carcass rose linearly from 111.42kg in class 1 to 140.20kg in class 4. We found no statistically significant differences among classes of fatness with slaughter yield. We noticed linearly increasing tendency with the parameter “meat” in kg; we found decreasing tendency in relative values from 74.97% in class 1 to 73.31% in class 4. We found similar results also with the parameter “bones” in kg; it rose linearly with absolute values and decreased with relative values. We found the same tendencies of rise and decrease in values with the parameter “meat”, class 1, in kg and “meat”, class 1, in %. We noticed significant increase in content of suet; the least suet was in carcasses in class 1 (5.53kg), followed by class 2 (6.86kg), class 3 (9.66kg), and the most suet was in carcasses of class 4 (12.78kg). We noticed also linearly rising tendency from 5.05% in class 1 to 9.00% in class 4 with this parameter, however, in relative values.

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Published

2007-09-30

Issue

Vol. 40 No. 3 (2007)

Section

Articles