Unlike bull fattening, which requires continuous intensive feeding, usually based on corn silage and concentrated feed, ox fattening is also possible in grassland and mountainous regions as well as on alpine pastures and requires significantly less concentrated feed (feed no food). These low-input meat production systems are increasingly in demand from society and interest groups.
A fattening trial at the HBLFA Raumberg-Gumpenstein will examine the fattening of steers using the Fleckvieh and Pinzgauer breeds under extensive, grassland-based conditions compared to medium-intensity fattening. One trial group will receive a hay-grass silage ration and concentrate feed only during the juvenile and finishing phases. The other trial group will receive a feed ration consisting of ¾ grass silage, ¼ corn silage, and grain throughout the trial. Additionally, the trial will focus on (1) fattening with native breeds (here, due to limited resources, the Pinzgauer breed will be used as an example) and (2) the influence of final fattening weight. This project will provide comprehensive data on animal performance (weight gain, feed intake, feed conversion, etc.), carcass quality (classification, cuts, body measurements, fat deposition, etc.), internal meat quality (marbling, tenderness, color, fatty acids, etc.), and the efficiency of Austrian steer fattening.
Pinzgau cattle are the fourth most common cattle breed in Austria, accounting for approximately 2% of the total population, and are considered endangered livestock breeds alongside Grey Alpine cattle, Murboden cattle, and several others. Focusing on these breeds within a research project therefore contributes to site-appropriate and sustainable agriculture. In addition to extensive ox fattening, the project also examines medium-intensity ox fattening, which, given suitable marketing opportunities, could also represent an alternative for some bull fattening operations.
This project, by considering animal performance, meat quality, process quality, economic viability, and resource requirements together, can provide a basis for a 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 demonstrate its added value (also in light of the societal and media debate about the quantity and quality of our meat consumption).
Photo: Velik
