Exploitation of the genetic potential of beef cattle in industrial crossbreeding

Abstract

Abstract
Background and Аim. Improving the efficiency of beef cattle production requires an optimal utilization of the genetic potential of beef breeds and a rational selection of breed combinations. One of the effective strategies for intensifying beef production is industrial crossbreeding based on heterosis.
The aim of this study was to conduct a comparative evaluation of meat productivity, beef quality, and
feed bioconversion indicators in the F₁ crossbred offspring of Kazakh White-Headed cattle and their crosses with the Light Aquitaine breed.
Materials and Methods. The study was conducted on young beef cattle divided into four groups according to the analogue principle: purebred Kazakh White-Headed bulls and heifers (control group) and their crossbred offspring (½ Light Aquitaine × ½ Kazakh White-Headed). Animals were raised and fattened until 21 months of age. Measurements included live weight, average daily weight gain, feed intake, pre-slaughter weight, slaughter indicators, carcass morphological and grading composition, chemical composition of meat, energy value, and protein and energy bioconversion coefficients. The collected data were analyzed using variance statistical methods, and the significance of differences was assessed by Student’s t-test.
Results. Crossbred bulls demonstrated significantly higher live weight, average daily gain, and slaughter weight compared to purebred counterparts. The heterosis effect was reflected in increased yield of tender meat, higher proportion of first- and high-grade meat, and more efficient feed utilization.
Crossbred meat was characterized by higher protein content and moderate fat deposition, providing optimal energy value. Protein and energy bioconversion indicators confirmed that industrial crossbreeding is both biologically and economically effective for beef production.
Conclusion. Industrial crossbreeding of Kazakh White-Headed cattle with Light Aquitaine cattle may represent an effective approach for increasing meat productivity, improving beef quality, and enhancing the economic efficiency of production.