Relationships between parameters of meat performance in Czech Pied bulls and their crossbreds with beef breeds

Meat performance parameters were studied in 119 bulls - F-1 crossbreds of Czech Pied and Black Pied cattle with beef sires-Aberdeen Angus (AA), Limousine (LI), Blonde d'Aquitaine (BA), and Charolais (CH).' Czech Pied bulls (n = 51) were used as a control group. Bulls were reared and fattened under comparable conditions at a fattening performance testing station. High correlations (***) were found between 500-day live weight and dressed carcass weight (DCW), net gain (NG), total meat weight, grade I meat weight, grade II meat weight, and bone weight in all groups. As for dressing percentage, positive correlations were found only in LI group (r(xy)= 0.336*) and C group (r(xy)= 0.292*). The effect of slaughter weight on MLLT (musculus longissimus lumborum et thoracis) was evident only in AA group and in CH group (r(xy) = 0.482*, r(xy) = 0.490*, resp.). Correlations between 500-day live weight and kidney fat and 500-day live weight and separable fat were highly positive (***) excluding AA group (r(xy)= 0.447*, r(xy) = 0.675**, resp.). As for the growth rate in the pre-fattening period (150-500 days of age), high correlations (from * to ***) characterized all observed parameters excluding dressing percentage (r(xy), = 0.239 up to r(xy) = 0.253). In MLLT, a positive correlation was determined only in CH group (r(xy) = 0.353*). High correlations (***) were found between net gain, dressed carcass weight and observed parameters of carcass value (excluding MLLT) in all groups. Correlations between net gain and MLLT were found in crossbreds sired by AA (r(xy) = 0.648**), CH (r(xy) = 0.559***) and C bulls (r(xy) = 0.315*). Effects of DCW on MLLT were evident in the same groups (r(xy) = 0.566* r(xy) = 0.549***, r(xy) = 0.307* resp.). As for protein content, significant positive effects on kidney fat were established only in LI, BA, and C groups (r(xy) = 0.569***, r(xy) = 0.687***, r(xy) = 0.394**, resp.) and the same effects on separable fat were found in LI and C groups (r(xy) = 0.421**, r(xy) = 0.365**, resp.). In BA group, protein content affected 150-day live weight (r(xy), = 0.510*), 500-day live weight (r(xy) = 0.567*), and total meat weight (r(xy) = 0.499*). As for fat content, it had positive effects on 500-day live weight (r(xy) = 0.335*) in LI group, daily gains in the prefattening period (r(xy) = 0.523*) in AA group, kidney fat in LI and C groups (r(xy) = 0.531*** and r(xy) = 0.319*, resp.) and separable fat in AA, LI, and C groups (r(xy)= 0.566*, r(xy) = 0.364* and r(xy) 0.387*, resp.).