The quality of Musculus longissimus pars thoracis in heavier category of Czech Fleckvieh and Montbeliard bulls

• Main Authors: Jan Šubrt, Gustav Chládek, Radek Filipčík
• Format: Article
• Language: English
• Published: Mendel University Press 2008-01-01
• Series: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
• Subjects: beef quality; nutrition value beef; technological value beef; Montbeliard breed; Czech Fleckvieh breed
• Online Access: https://acta.mendelu.cz/56/2/0235/

Non-significant differences were established when the nutritional and technological beef quality of Czech Fleckvieh and Montbeliard and their reaction to the end of feeding at the different age and different carcass growth intensity were studied.Bulls were fattened until average weight of 656 kg. Montbeliard beef quality evaluation shown non-significant difference of higher intramuscular fat proportions and energy value compared to Czech Fleckvieh. Technological quality evaluation only indicated the tendency to lighter meat, lower water retention and lower level of hydroxyproline. Slaughter age rising in both breeds (the boundary vas 570 days) resulted in non-significant increasing of intramuscular fat together with significant (P < 0.05) increasing of muscle pigmentation content and non-significant shortening and water retention reduction.Longer fattened bulls at both breeds shown non-significant m.l.th. area reduction at higher difference at Montbeliard. Net gain level as a carcass growth intensity, showed non-significant intramuscular fat production. Higher level of net daily gain produces, particularly at Montbeliards, lead to increasing of hydroxyproline. Higher growth intensity of Czech Fleckvieh influenced pigmentation content increase. Higher growth intensity in both breeds leads to enlarging the m.l.th.