Influence of the slaughter weight of the carcass bulls on selected economical indicators

VLIV PORÁŽKOVÉ HMOTNOSTI JATEČNÝCH BÝKŮ NA VYBRANÉ EKONOMICKÉ UKAZATELE

Kateřina Kovářová, Zdeněk Ledvinka, Miroslav Samek and Hana Altmanová
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Kateřina Kovářová: Czech University of Life Sciences Prague
Zdeněk Ledvinka: Czech University of Life Sciences Prague
Miroslav Samek: Czech University of Life Sciences Prague
Hana Altmanová: Czech University of Life Sciences Prague

Acta Universitatis Bohemiae Meridionalis, 2006, vol. 9, issue 1, 59-66

Abstract: The impact of the fleshed of the carcass cattle in succession to the selected economical indicators of the production of the carcass cattle was evaluated in Agriculture Company during application of the SEUROP system. The whole population of the carcass bulls was monitored in commercial classes of the SEUROP system. The dominant classes in investigated population were class U (26% of population) and class R (42% of population). To the commercial class O were classified 25% and to the class P 7% of the slaughter bulls. The class E is represented by no peace. The optimal slaughter weight max 650 kg was determined for achievement of the higher quality of the carcass peaces.The achieved average daily weight gain was 840 g in monitored company in 2004 which leads to the negative profitability (-13%) of the breading. For reaching at least zero profitability the purchase price would be approximately 40,83 Kč per kilogram in classification class of the fleshed U. For long term profitability of the breeding and fattening the 90% of the peaces of the animals should be classified to this class. It is non real in these conditions. The goal therefore should be orientation of the fattening to the other aspects then is purchase price. These aspects mainly represents high quality lot cattle, the optimal slaughter weight, average daily weight gain higher then 1000 g per heat and day, minimization of the losses (mortality, emergency slaughters), which generally will leads to the quality improvement carcass bulls. It is shown, that the slaughter weight or else influences economical results of the breading, but the solution of the bulls breading ratability requires intervention to the all mains items of the costs.

Keywords: slaughter cattle; slaughter weight; SEUROP; fleshed; price (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:boh:actaub:v:9:y:2006:i:1:p:59-66

DOI: 10.32725/acta.2006.008

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