INVESTIGATION OF A MARKET LED YOUNG BULL BEEF-PRODUCTION SYSTEM BASEDON PUREBRED HOLSTEIN-FRIESIANS, FLECKVIEH, LIMOUSIN, AND BELGIAN-BLUECROSSBREDS

To gather information on the suitability of beef breeds as sire breeds for commercial crossbreeding fattening and slaughter performance and beef quality of commercially fattened Holstein Friesian young bulls (S bt) were compared to Fleckvieh (F1)-, Limousin (Lim)-, and Belgian Blu e (BBB)-crossbreds. 33 bull calves from four biological types (BBBSbt , 13 animals; F1Sbt, 5 animals; Lim*Sbt, 6 animals; Sbt*Sbt, 9 animal s) entered the research station in Relliehausen (University of Gotting en, Germany) and were fed mainly on maize silage. All animals were sla ughtered at 17 months of age. Left carcass sides were dissected to ana lyse carcass composition. To assess beef quality measurements of m. lo ngissimus dorsi were conducted. The analysis reveals that compared to Sbt fattening performance (daily gain) of F1-, Lim-, and BBB-crossbred s was increased 8.2%, 5.1%, and 17.2%, respectively. The differences b etween BBB-crossbreds and the remaining biological types were statisti cally significant. Daily gain of crossbreds was statistically increase d after a fattening period of 300 days. Compared to Sbt carcass daily gain of F1-, Lim-, and BBB-crossbreds was increased 9.3%, 10.3%, and 2 0.5% and dressing of 1.6%, 6.1%, and 7.1%, respectively. Subjective as sessments of crossbreds alive and slaughtered were superior as cattle and carcass measurements and classification according to the EUROP sys tem (F1-+0.5 and Lim- and BBB-crossbreds + 1 class). Proportion of hig her valued joints of all biological types is similar. The smaller weig ht of four legs indicates a smaller proportion of bone of Lim- and BBB -crossbreds compared to Sbt and F1-crossbreds. Differences between bio logical types were not statistically significant neither of the intram uscular fat content (average above all of 1.7%) nor of content (averag e above all of 2.8%) and of soluble collagen (average above all of 20. 7%). Beef of crossbreds is lighter, water swelling capacity smaller, a nd conductivity higher. According to texture measurements at 2nd, 10th , 17th, and 24th day post mortem the shear force decreased only up to the 10th day post mortem.In comparison to the remaining biological typ es fattening and slaughter performances of BBB-crossbreds were signifi cantly increased, solubility of collagen higher, and beef was lighter and much more tender. Compared to Sbt monetary superiority of F1- was DM 194, of Lim- was DM 248, and of BBB-crossbreds was DM 442. The mone tary superiority based mainly on higher growth performance of crossbre ds.