New Zealand Journal of Agricultural Research abstracts

---

Comparison of Friesian, Friesian-Jersey-cross, and Jersey steers in beef production

R. A. BARTON1*
J. L. DONALDSON2
F. R. BARNES3
C. F. JONES2+
H. J. CLIFFORD4

1Animal Science Department
Massey University
Palmerston North, New Zealand

2Auckland Farmers' Freezing Co. Limited
Moerewa
Bay of Islands, New Zealand

3P. O. Box 282
Kerikeri
Bay of Islands, New Zealand

411 Mayfair Avenue
Hamilton, New Zealand

*Correspondence address: Oldswood, 6A Williams Terrace, Palmerston North, New Zealand.

Abstract  An account is given of the rearing in one unit of 274 Friesian, Jersey, and Friesian-Jersey-cross male calves and of their subsequent growth to approximately 22-23 months of age. A sample of the 10 heaviest of each breed group was selected for slaughter at 22-23 months of age. The Friesian steers in this sample were 6.8% heavier than the Jersey steers. Their heavier carcass weight and higher grades gave them a monetary advantage of $NZ9.42 over the average Friesian-Jersey-cross carcass and an advantage of $NZ32.36 over the average Jersey carcass. The proportional composition of boneless, fat-trimmed meat, fat trimmings, and bone in the side did not differ between breed groups. However, the proportion of hindquarter boneless, fat-trimmed meat to total meat in the side was significantly lower by 1.1% for the Jersey group and by 0.8% for the Friesian-Jersey group compared with the Friesians. The boneless, fat-trimmed meat production per day of age was highly significantly different at 0.12, 0.09, and 0.11 kg for the Friesian, Jersey, and Friesian-Jersey-cross groups respectively. The fat of the Jersey group of carcasses was more yellow than that of the other two breed groups, but some carcasses in the Friesian-Jersey cross group also had yellow fat (Morgan & Pickering 1969). The intensity of fat colour was lost during a 48-h chill of the carcasses. The kidney and channel fat were heavier proportionately in the Jersey group. These two fat depots in the Jersey and Friesian-Jersey-cross groups were significantly heavier in the right side than in the left side of the carcasses. It was concluded that the Friesian and Friesian-Jersey-cross cattle would be satisfactory for production of boneless, fat-trimmed beef for hamburger and sausage-like products. Jersey steers in contrast grew too slowly and when slaughtered at 22-23 months of age their carcasses were too light. Some carcasses of this breed group could be downgraded because of yellow-coloured fat. Therefore it is not recommended that Jersey steers should be considered by farmers for this kind of beef production.

Keywords  dairy beef; growth rate; carcass composition; Friesian; Jersey; crossbred; steer

PDF file of entire paper: medium quality (594K); (scanned from paper original: notes about this process)

---

This year's abstracts | Journal home page | All abstracts | Publishing home page