Classification of carcass structure of bulls and heifers in EUROP system

Carcasses of 213 bulls and 70 heifers have been classified by EUROP system in this study. In the experiment bull carcasses of Slovak Pied (35), Improv ed Slovak Pied (55), Slovak Pied x Red Holstein (31), Pinzgau (34), crosses by Limousine (11), crosses by Blonde d'Aquitaine (10), crosses by Belgium Blue (26) and crosses by Piemontese (Il)were analysed. In the heifer catego ry carcasses of Slovak Pied (17), Improved Slovak Pied (14), Holstein Fries ian (10), Pinzgau (12), crosses by Limousine (8) and crosses by Blonde d`Aq uitaine (9) were studied. Carcasses were classified to conformation (E, U, R, O, P) and fat (1, 2, 3, 4, 5) classes after slaughter. Significant diffe rences were found between proportions of meat in different conformation cla sses. The proportion of meat in heifer conformation was highest in E class 81.04% and gradually fell (U = 78.31%, R = 76.60%, O = 75.18% and P = 74.07 %). The same tendency was in the bull category. Significant differences wer e found between proportions of separable fat in different fat classes, too. The proportion of separable fat was lowest in the Ist class (bulls 2.78%, heifers 2.61%) and gradually increased. The highest content of separable fa t was in the 5th class (bulls 8.69%, heifers 1 1.99%). The proportion of ki dney fat in carcass weight was analysed as a possible complementary paramet er for fat classification. The proportion of kidney fat in different fat cl asses was of the same tendency as the separable fat, in bull category it wa s 1.11% in the Ist class and gradually increased to the 5th class (4.74%). Differences in kidney fat proportions between fat classes were also signifi cant.