In contrast to bull fattening, which requires consistently intensive feeding, usually based on corn silage and concentrated feed, ox fattening is also possible in grassland and mountain areas as well as on alpine pastures and requires a significantly lower use of concentrated feed (feed no food). These low-input meat production systems are in increasing demand from society and interest groups.
In a fattening trial at the HBLFA Raumberg-Gumpenstein, ox fattening with the Simmental and Pinzgauer breeds will be examined using extensive, grassland-based fattening compared to medium-intensive fattening. One experimental group receives a hay-grass silage ration and concentrated feed only in the youth phase and final fattening. The other experimental group received a feed ration consisting of ¾ grass silage, ¼ corn silage and all grain. In addition, the focus should be on (1) fattening with domestic breeds (here due to the limited resources using the Pinzgauer example) and (2) the influence of the final fattening weight. The present project provides comprehensive data on animal performance (gains, feed intake, feed conversion, ...) carcass quality (classification, cuts, body dimensions, fat storage, ...) as well as internal meat quality (marbling, tenderness, color, fatty acids, ...) and efficiency the Austrian ox fattening.
Pinzgauer are the fourth most common cattle breed in Austria with around 2% and, along with Grauvieh, Murbodner and a few other breeds, are among the endangered livestock breeds. A focus on these breeds as part of a research project also makes a contribution to location-appropriate, sustainable agriculture. In addition to extensive ox fattening, the project also examines medium-intensive ox fattening, which could also represent an alternative for some bull fattening operations if there are appropriate marketing opportunities.
By jointly considering animal performance, meat quality, process quality, economic efficiency and resource requirements, the present project can provide a basis for discussion for the comprehensive evaluation of beef production systems. With the involvement of numerous stakeholders, the results of this research project can strengthen domestic beef production and objectively present its added value (also with regard to the social and media discussion about the quantity and quality of our meat consumption).
Photo: Velik
