BEEF PERFORMANCE OF NUMERICALLY ENDANGERED BAVARIAN CATTLE BREEDS 2NDCOMMUNICATION - MEAT QUALITY

The results can be summarised as follows: The meat quality traits of t he breeds investigated in the experiment, showed comparable results to those found in experiments with bulls of other breeds within similar ranges of ape and weight. In some quality traits favourable results we re found in the Pinzgauer breed in comparison with the other breeds. T he following traits were statistically different to the other breeds: cooking loss, shear force, palatability traits, as well as brightness and colour intensity of the meat. Moreover, lower drip losses and a hi gher intramuscular fat content were found in the Pinzgauer. However, t hese differences were not significant (P > 5%). No major differences i n meat quality could be registered between the other breeds. Only the Braunvieh was rated better in the assessment of juiciness than Murnau- Werdenfelser and Fleckvieh (Simmental). Fleckvieh, which was used for comparison, showed in respect of the meat quality more similarity to O riginal-Braunvieh and Murnau-Werdenfelser than to Pinzgauer. The old l ocal breeds have not a priori a better meat quality.