Titlebook: Beef Production from Different Dairy Breeds and Dairy Beef Crosses; G. J. More O’Ferrall Book 1982 Springer Science+Business Media B.V. 19

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https://doi.org/10.1007/978-3-540-49076-0 progeny of bulls from New Zealand and Denmark. The European types of Friesian cattle (Great Britain, Holland, Sweden and Poland) were characterized by good parameters of carcass quality: proportion of valuable cuts, dressing percentage and good musculature. The crossbreds after the USA and Israel b

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Hydroboration and Organic Synthesisimportance, because they have to be spread over 5 years. The differences between these breeds in the value of the newborn bull calves are rather large and are of importance, because they will return on average each two years on a cow basis,

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Hydroboration and Organic Synthesisvery high growth capacity causes calving difficulties, if these breeds are used for crossbreeding with cows of large dairy breeds. The best suited beef breeds for crossbreeding to large dairy breeds are consequently Limousin or Piedmont.

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Synthesis of Thiophene Oligomers,an the others, large differences were shown in growth potential, muscling and maturing pattern. (3) British breeds do not have as unfavourable an influence on the rate of dystocia but continental beef breeds and related specialised strains improve most the efficiency of fattening; dual purpose breed

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,Synthesis of (,)-β,γ-Unsaturated Amides, Piedmont also increased the percentage of lean meat and bone, and reduced the incidence of fatty deposits in the sample joint taken from the tenth rib..The Limousin crosses were characterised by a reduced intake of dry matter, but with a good conversion, a high dressing percentage and a smaller pro

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,Synthesis of (,)-β,γ-Unsaturated Amides,ed or specialised strains developed for that purpose as well as present genetic and economic constraints against too high a degree ofspecialisation. In the crisis context now affecting selection units and beef dairy crossing in France, a national, even perhaps European plan is necessary to keep an e