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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F09%3A00145057%21RIV10-MSM-43210___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
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
dcterms:title
The factors influencing beef quality in bulls, heifers and steers The factors influencing beef quality in bulls, heifers and steers
skos:prefLabel
The factors influencing beef quality in bulls, heifers and steers The factors influencing beef quality in bulls, heifers and steers
skos:notation
RIV/62156489:43210/09:00145057!RIV10-MSM-43210___
n3:aktivita
n11:P
n3:aktivity
P(2B06107)
n3:cisloPeriodika
2
n3:dodaniDat
n6:2010
n3:domaciTvurceVysledku
n10:9374418 n10:6400728 n10:6100082
n3:druhVysledku
n12:J
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
314565
n3:idVysledku
RIV/62156489:43210/09:00145057
n3:jazykVysledku
n15:eng
n3:klicovaSlova
beef quality; cattle; beef
n3:klicoveSlovo
n17:beef n17:beef%20quality n17:cattle
n3:kodStatuVydavatele
SK - Slovenská republika
n3:kontrolniKodProRIV
[47810223B4D7]
n3:nazevZdroje
Slovak Journal of Animal Science
n3:obor
n18:GG
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:projekt
n16:2B06107
n3:rokUplatneniVysledku
n6:2009
n3:svazekPeriodika
42
n3:tvurceVysledku
Filipčík, Radek Šubrt, Jan Bjelka, Marek
s:issn
1337-9984
s:numberOfPages
8
n7:organizacniJednotka
43210