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Meat quality traits in Pinzgau bulls

机译：平茨高公牛的肉质性状

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摘要

Fattening performance, slaughtering performance and meat quality traits of 198 Pinzgau bulls were analysed utilizing progeny testing data from the experimental station Koenigshof in Austria. Average daily gains were 1,118 g/d and 1,124 g/d from day 125 - 365 and from day 125 - 425, respectively. Average dressing percentage was 57.5% at an average age at slaughter of 563 days. Recorded meat quality traits were e.g. shear force, marbling, pH-value, cooking and grilling losses as well as different traits regarding meat colour. On average, meat quality traits were within the required lower and upper bound for beef. Heritabilities for fattening and slaughter traits were between h(2)=0.02 (fat classification score) and h(2)=0.57 (daily gain from day 125365). Heritabilities for meat quality traits ranged from h(2)=0.14 (grilling losses) to h(2)=0.80 (marbling).
机译：利用奥地利Koenigshof实验站的后代测试数据分析了198只平茨高公牛的育肥性能，屠宰性能和肉质性状。从第125-365天和从125-425天开始，平均日增重分别为1,118 g / d和1,124 g / d。屠宰平均日数为563天时，平均敷料率为57.5％。记录的肉品质性状例如剪切力，大理石花纹，pH值，蒸煮和烧烤损失以及有关肉色的不同特征。平均而言，肉质性状在牛肉的上，下限之内。育肥和屠宰性状的遗传力在h（2）= 0.02（脂肪分类评分）和h（2）= 0.57（从125365天起每天增加）之间。肉质性状的遗传力范围从h（2）= 0.14（烤熟损失）到h（2）= 0.80（大理石花纹）。

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