AN EFFECT OF CROSSING WITH FRENCH BEEF BREEDS ON MEAT PERFORMANCE OF BULLS

Pokus tova obuhvaćao je 13 čistokrvnih čeških bikova Pied (C), 10 Blon\u27d Aquitaine (B) i 11 Charolais (CH) generacije križanih bikova F₁, čije su majke češke Pied ženke. Za vrijeme tova životinje su hranjene kukuruznom silažom, sijenom lucerne i koncentratima do konačne težine od 567 (C), 573 (B) i 566 (CH) kg (starosti 550, 523 odn. 556 dana). Sto se tiče performance tovljenja prosječni dnevni prirast za vrijeme tova bio je za C, B i CH 1145, 1234 odn. 1332 g, prirast neto težine bio je 538, 607 odnosno 643 g. Značajno najveći postotak randmana (p<0.01) postigli su bikovi B (60.6%) u usporedbi s C (57.4%) i CH( 58.0%). Razlike u ukupnoj količini masti nisu bile značajne s relativnim vrijednostima 2.6 (C), 2.2 (B) i 2.7 (CH)%. Tehnološka analiza polovica otkrila je značajne razlike (p<0.01) u odnosu na prvorazredno meso (C=38.7%, B=41.3% i CH=40.1%). Značajno niži (p<0.05) omjer kostiju (16.7%) bio je karakterističan za slabije kosture skupine B u usporedbi sa skupinama C i CH (17.8%). Postojale su neznačajne razlike među skupinama u rezultatima kemijske analize uzoraka MLD (sadržaj suhe tvari, sadržaj masnoće i sadržaj sirovih bjelančevina).Fattening experiment involved 13 purebred Czech Pied (C) bulls, 10 Blond\u27d\u27Aquitaine (B) and 11 Charolais (CH) F₁ generation crossbred bulls coming from Czech Pied dams. During the fattening period, animals were fed with corn silage, alfalfa hay and concentrates up to the final weight of 567 (C), 573 (B) a 566 (CH) kg (age 550, 523 and 556 days resp). As for the fattening performance, average daily gain during the fattening period for C, B and CH was 1145, 1284 and 1332 g resp., net weight gain was 538,607, and 543 g resp. Significantly highest dressing percentage (p<0.01) reached B bulls (60.6%) compared with C (57.4%) and CH (58.0%). Differences in the total amount of fat were not significant with relative values 2.6 (c). 2.2 (b) and 2.7 (CH)%. The technological analysis of carcasses revealed significant differences (P<0.01) in the proportion of first-rate meat (C=38.7%, B=41.3% and CH=40.1%). More subtle skeletons of B group were characterised by significantly (P