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  • In the present study we evaluated the biological factors which affect the nutritional and technological parameters and tenderness of beef. We evaluated the effect of nutrition, commercial type, age of the animals at slaughter, carcass weight, net gains, duration of beef ageing and the class of meatiness and fat content in bulls, heifers and steers. For the experiment we chose animals at the end of the grazing period when they were weaned. The animals were fattened in the stable and divided into 3 groups (each group was represented by bulls, heifers and steers) based on the type of the feed ration: 1st group: maize silage, clover-grass silage, meadow hay and concentrates. 2nd group: maize silage, meadow hay, concentrates and urea. 3rd group: in winter the animals were fed clover-grass silage, from the end of April they grazed. We discovered significant (P < 0.05) differences between the categories of cattle in the content of intramuscular fat, water holding capacity, meat colour and cooking loss, an
  • In the present study we evaluated the biological factors which affect the nutritional and technological parameters and tenderness of beef. We evaluated the effect of nutrition, commercial type, age of the animals at slaughter, carcass weight, net gains, duration of beef ageing and the class of meatiness and fat content in bulls, heifers and steers. For the experiment we chose animals at the end of the grazing period when they were weaned. The animals were fattened in the stable and divided into 3 groups (each group was represented by bulls, heifers and steers) based on the type of the feed ration: 1st group: maize silage, clover-grass silage, meadow hay and concentrates. 2nd group: maize silage, meadow hay, concentrates and urea. 3rd group: in winter the animals were fed clover-grass silage, from the end of April they grazed. We discovered significant (P < 0.05) differences between the categories of cattle in the content of intramuscular fat, water holding capacity, meat colour and cooking loss, an (en)
Title
  • The factors influencing beef quality in bulls, heifers and steers
  • The factors influencing beef quality in bulls, heifers and steers (en)
skos:prefLabel
  • The factors influencing beef quality in bulls, heifers and steers
  • The factors influencing beef quality in bulls, heifers and steers (en)
skos:notation
  • RIV/62156489:43210/09:00145057!RIV10-MSM-43210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(2B06107)
http://linked.open...iv/cisloPeriodika
  • 2
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 314565
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/09:00145057
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • beef quality; cattle; beef (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [47810223B4D7]
http://linked.open...i/riv/nazevZdroje
  • Slovak Journal of Animal Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 42
http://linked.open...iv/tvurceVysledku
  • Filipčík, Radek
  • Šubrt, Jan
  • Bjelka, Marek
issn
  • 1337-9984
number of pages
http://localhost/t...ganizacniJednotka
  • 43210
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