Analysis of carcass quality in sons of breeding bulls of meat breeds

The objective of the paper was to elucidate the carcass composition of beef bulls-products of commercial crossing between dams of Czech Pied cattle an d 10 breeding bulls of live specialized meat breeds (AA - Aberdeen Angus, B A - Blonde d'Aquitaine, BBW - Belgian Blue-White, Ch - Charolais and Li - L imousine). Evaluation of the basic parameters of performance and carcass va lue in 107 bulls did not show any statistically significant differences (P > 0.05) between the groups of bulls in relation to commercial types of catt le fattened to the identical age of 500 days. But significant differences ( P < 0.05) between the groups of hulls were determined by detailed dissectio n of sides and quarters of beef and butcher's cuts. There were significant differences (P < 0.05) in relative proportions of cuts from chuck (13.03-12 .15%), round + rump (26.87-24.48%), flank with bones (3.71-4.35%) and flank (4.74-5.63%). Crossbreds after sires of BA hired had the highest proportio n of prime cuts while the proportion of grade II meat was highest in the pr ogeny after sires of breeds with intermediate body framework (Aa - 48.83%, Li - 48.13%). The highest total meat proportion was observed in group Li (8 0.07%) as a result of low hone proportion. Evaluation of the proportion of separable external fat indicated significant differences between the commer cial types on the basis of hindquarter dissection (0.97-1.69%). Bulls after Li sires had the lowest proportion of bones in the side of beef - 18.24%. Bone proportions in the side of beef ranged from 19.21 to 19.69% in all the other commercial types of beef bulls. The meat/bone ratio can be considere d as all important indicator: its value was 3.98-4.40 in the groups of slau ghter bulls concerned.