The effect of crossbreed on carcass and beef quality

The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, fat and ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between the monitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest.