Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 5

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  Charolaise breed
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Comparison of calving course of Charolaise purebreds and their crossbreeds with Polish Holstein-Friesian cows

100%
Przysucha T., Golebiewski M., Wnek K., Slosarz J., Kunowska-Slosarz M.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
|
2015
|
tom 54[2]
Comparison of calving course of Charolaise purebreds and their crossbreeds with Polish Holstein-Frisian cows. Calving course of cows of Charolaise breed covered by bulls of the same breed as well as cows of Polish Holstein Friesian breed inseminated with Charolaise bull’s semen was investigated. In purebred population the material was taken from the beef cattle recording scheme provided by the Polish Association of Beef Cattle Breeders and Producers. In case of commercial crossing the material was taken from the questionnaires collected by the technicians representing Mazovian Centre of Animal Breeding and Reproduction in Łowicz. The data base covered calving course degree and calf body weight at birth degree. It was proved, that the significantly higher ratio of deliveries when human help was needed was stated in the purebred Charolaise population (24.5%), in comparison to crossbreeding where the above mentioned ratio was only 12.2%. The most difficult calvings were observed for the calves of the highest birth weight. The high ratio of assisted calvings in commercial crossing as well as in purebred population of Charolaises suggest that all of the deliveries should be monitored by the breeders. It should be also stated that the ratio of difficult calvings in the commercial crossing is significantly lower than that observed in purebred PHF population. Because of so low ratio of assisted calvings in commercial crossing with Charolaise bulls it should be recommended to use the semen of bulls which pedigree show high body weight at birth and muscularity.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Conformation assessment of Charolaise cows and crossbreds with various proportions of genes of this breed

80%
Wojcik J., Pilarczyk R., Czerniak P., Bajsarowicz P., Jarmuz W.
Acta Scientiarum Polonorum. Zootechnica
|
2011
|
tom 10
|
nr 2
The research material consisted of 101 primiparous cows born from Chaloraise sires. Cows were divided into four genotype groups: 1) pure-bred Charolaise, 2) crossbreds with 75% Charolaise and 25% Black-and-White, 3) crossbreds with 50% Charolaise and 50% Black-and- -White, 4) crossbreds with 50% Charolaise and 50% Simmental.An analysis of the body weight of primiparous cows and calves at weaning was performed. The measurements of the height at withers, hip height and chest girth were taken and the assessment of conformation, size and production traits was carried out. The crossbred cows obtained results similar to or somewhat worse than those for the pure-bred Charolaise cows. The obtained results indicate that cows crossbred with Black-and-White breed are a very good material for the production of beef calves with the fattening traits similar to those of the beef breed used for absorptive crossing or the crossbred cows of pure beef breeds.
3

Passionate breeder

80%
Radzewicz A.
Polish Food
|
2009-2010
|
nr 4
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Comparison of texture and structure of ST [semitendinosus] muscle of Black-White cattle crossbreds with Charolaise, Marchigiana, Piemontese and Chianina and its susceptibility to massaging

80%
Lachowicz K., Kamieniecki H., Gajowiecki L., Wojcik J., Szarkowski K., Sobczak M., Zochowska-Kujawska J., Kotowicz M., Zych A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Changes in texture, structural elements and functional properties of ST (m.semitendinosus) of pure breed BW cattle and their crosses with Charolaise (Cha), Marchigiana (Mar), Piemontese (Pie) and Chianina (Chi) beef cattle subjected to massaging were followed. Of all the groups of animals tested, the most delicate histological structure (the lowest fibre cross-section area, the thinnest perimysium and the highest amount of intramuscular fat), the lowest values of hardness, chewiness, rheological properties and thermal drip and the highest pH were found in ST of BW×Cha and BW which, at the same time, showed the highest value of sensory analyses parameters. The highest values of those parameters were typical of ST of crosses between pure breed BW cattle and an Italian cattle races (Ma, Pie, Chi). Higher values of structural elements, textural parameters, rheological properties and thermal drip loss as well as the lowest pH and the worse sensory analyses showed CB×Chi compared to the other groups of cattle. As demonstrated by data obtained, ST of BW and BW×Cha were the most susceptible to mechanical tenderization. The higher changes in structure, texture and thermal drip losses as well as sensory properties during massaging were recorded in both, BW and BW×Cha groups of cattle. A lower susceptibility to massaging, especially visible in BW×Chi cattle, was caused by cross-breeding between BW pure breed and Italian races.
5

Wskazniki ekonomicznej hodowli bydla ras miesnych

61%
Nova V., Jezkova A., Stadnik L.
Biuletyn Informacyjny. Instytut Zootechniki
|
2002
|
tom 40
|
nr 2
259-269
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.