This paper presents the results of crossing Domestic Spotted breed with beef
cattle breeds in the People's Republic of China and the Republic of Serbia.
China is a big country of beef production and consumption. In 2012, beef
production in China was 5,540,000 tons, which accounted for 9.7% of the
global beef production, ranking the third in the world. The main sources of
China?s beef are from crossbreeding cattle (native breed crossbred with
foreign beef cattle). Simmental cattle are the most-widely used beef cattle
in China?s improved beef cattle. China has cultivated its own Simmental after
over 40 years? crossbreeding and improvement. China?s consumers mainly have
three demands for beef quality as follows: expensive beef produced from Wagyu
crossbreed with better marbling; lean beef from Simmental, Charolais and
Limousin crossbreeds, top parts supplied to hotels while common parts to
supermarkets; veal from cow calves. Chinese researchers are carrying out
researches which are centered on marbling beef, lean beef and veal on
complete techniques of good breed, feeding management, slaughter and cutting
and carcass classification. At present, researchers have lively interest in
functional genomics of meat quality traits of cattle, they expect to use
these methods to study meat quality traits and then improve the meat quality.
Improved cattle breeds universally utilized in China are mainly Simmental
followed by Charolais, Limousin, Wagyu and Angus. Other three cattle breeds
including Belgian blue cattle, Piedmontese and Gelbvien have ever been
applied, however, rarely used in present beef cattle production. Republic of
Serbia has in the future to quickly and efficiently provide adequate
quantities of top quality meat. One of the ways to increase the yield and
quality of the meat is crossing of Domestic spotted cattle of lower
production traits with French beef cattle breeds. Beef production in the EU
is adapted to the consumer taste. Meat must have a light red colour, equally
suffused with fat and with pronounced sensory characteristics such as
tenderness, juiciness, flavour and aroma. The results on the quality of meat
of F1 generation crosses (Domestic Spotted breed with French beef cattle
breeds Charolais and Limousine) indicate that by industrial crossing beef,
meat-packing and organoleptic characteristics of meat can be improved.
Feeding and Meat Quality of French Cattle Breeds in the Northern Trans-Ural