Research Article Open Access

Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region

Indira Aitzhanova1, Doskali K. Naimanov1, Bartosz Miciński2, Sara Dzik2 and Jan Miciński2
  • 1 Baitursynov Kostanay State University, Baitursynova 47, 11 0000 Kostanay, Kazakhstan
  • 2 University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland

Abstract

The aim of this study was to determine the effect of cattle breed on carcass traits and meat quality of bulls fattened semi-intensively and slaughtered at 18 months of age. The animals were divided into three experimental groups: Group AA - 16 Angus bulls, group WK - 19 Kazakh White headed bulls, group AK - 20 Kazakh Aulie-Ata bulls. All bulls were slaughtered at the end of the fattening period. Angus bulls had the highest (p≤0.05) final body weight (494.9 kg) at 18 months of age. Average daily gain was also highest (p≤0.01 and p≤0.05) in group AA (863 g). Angus bulls were characterized by the highest carcass dressing percentage (56.8%) and the highest fat content (3.4%). Carcass length and thigh circumference were significantly (p≤0.05) higher in AA bulls than in AK bulls. The content of lean meat and fat in the carcass was highest (79.4%, p≤0.05) in AA bulls and lowest in AK bulls. Samples of semitendinosus muscle collected from AA bulls had the highest content of dry matter (24.89%), protein (22.5%) and fat (2.27%, p≤0.05).

OnLine Journal of Biological Sciences
Volume 17 No. 3, 2017, 157-165

DOI: https://doi.org/10.3844/ojbsci.2017.157.165

Submitted On: 1 June 2017 Published On: 7 July 2017

How to Cite: Aitzhanova, I., Naimanov, D. K., Miciński, B., Dzik, S. & Miciński, J. (2017). Fattening Performance of Bulls of three Breeds Fattened Semi-Intensively in the Kostanay Region. OnLine Journal of Biological Sciences, 17(3), 157-165. https://doi.org/10.3844/ojbsci.2017.157.165

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Keywords

  • Fattening Performance
  • Beef Bulls
  • Daily Gains
  • Carcass Dressing Percentage
  • Carcass Conformation and Fat Cover in the Europ System
  • Fat
  • Protein
  • Dry Matter