A note on the effect of breed on beef cattle carcass traits.
The study aimed at characterizing differences in carcass traits between six beef breeds (Charolais, Limousin, Red Angus, Simmental, Hereford and Piedmontese × Black-and-White). Bulls were fattened under identical conditions (complete diet, ad lib.), slaughtered after 24 hours of fasting at the end of month 14 of life and carcass weight, amount of meat, bone and fat in valuable cuts (kg) were analysed. Data were evaluated according to the SAS procedure. The highest weight of carcass was found in Charolais (312.4 kg), while the lowest in Red Angus (261.2 kg) bulls. Dressing percentage varied from 57.1% (Hereford) to 63.4% (Limousin). The highest meat yield in valuable cuts (71.6 kg and 77.1%) and the lowest share of separable fat (8.9%) were recorded in Limousin, while the highest amount of bone (15 kg) in Charolais bulls. Red Angus and Herefords had the highest fat per cent in valuable cuts (17.5). The highest weight of tenderloin was recorded for the Limousin bulls (2.46 kg), while the lowest for Red Angus (1.77 kg). It is concluded that the carcass value of Limousin bulls was the highest.