Meat quality traits in Pinzgau bulls

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 h2 = 0.02 (fat classification score) and h2 = 0.57 (daily gain from day 125 – 365). Heritabilities for meat quality traits ranged from h2 = 0.14 (grilling losses) to h2 = 0.80 (marbling).

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