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Comparison between growing fattening bulls finished at grass or indoors : i. animal performances and carcass composition

Published online by Cambridge University Press:  20 November 2017

J.L. Hornick ,
S. Gauthier ,
I. Dufrasne ,
C. Van Eenaeme  and
L. Istasse
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Extract

In Belgium, about one third of beef meat production is based on fattening of bulls from double muscle type (IEA. 1993). Young bulls are generally fattened from about 300 to 600 kg in stanchion barns, they may however spend one season on pasture before a finishing period indoor (Dufrasne et al., 1995). This technic allows a meat production which corresponds to the market demand, with low costs of production associated with grazing. Scarce data are available on carcass characteristics of Belgian bulls slaughtered after a grazing period. In the present experiment, we compared animal performances and carcass composition of bulls which completed a full fattening period either on pasture or indoors.

Type
Beef & Sheep Production
Information
Proceedings of the British Society of Animal Science , Volume 1995 , March 1995 , pp. 59
Copyright
Copyright © The British Society of Animal Science 1995

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