Effect of Different Crossbred Combinations on Fatting Performance in Beef Cattle

This study was aimed to determine the effects of different crossbred combinations on fatting performance in beef cattle. Using single factor randomized block design, 30 bulls (health, similar weight and age) were chosen, Simmental cattle×Kerqin beef cattle (group A), Charolais cattle×Kerqin crossbred beef cattle (group B) and Kerqin beef cattle (group C) were divided into three groups with 10 bulls per group. After 95 d, the body weight, slaughter performance, meat quality and the economic benefits of fattening were measured. The results showed that there were no significant influence on dry matter intake among trials (P>0.05). The F/G, ethanolic extract (EE) of muscle in crossbred groups (groups A and B) were significant lower than group C (P<0.05). The weight of carcass, weight of meat, rate of carcass, and the weight of shank, plate, chine and rump in crossbred groups were significant higher than group C (P<0.05). There were no significant difference in content of amino acids among groups (P>0.05),and it had difference in the content of palmitoleic acid (PAA),stearic acid(SA) and linoleic acid (LA). In this trial, it had better fattening performance and the economic benefits in crossbred cattle groups than Kerqin beef group cattle, but the ethanolic extract and unsaturated fatty acids of muscle in Kerqin beef cattle were higher than the crossbred groups, and it had better fattening performance by crossbred.