Effect On Growth Performance And Investigation Under Different Cross Combinations Of Beef Cattle

The present work analyzed the diffirence of the body weight gain, body size paraments under difffirent cross combinations and month ages of beef cattle on Gaomi and Lingxian in Shandong province. The body weight includes every month from 6 to 24 months old, the body weight gain includes weight gain from 6 to 9 months old, from 6 to 12 months old, from 6 to 18 months old. Body size paraments include body height, body length, chest girth, hipwidth, huckle length, shin circumference from 6 to 24 months old. Difffirent cross combinations include three-breed crossbred progeny of Charolais, Simmental and local yellow cattle (CSB), three-breed crossbred progeny of Piemontese, Simmental and local yellow cattle (PSB), three-breed crossbred progeny of Limousin, Simmental and local yellow cattle (LSB), and crossbred F2 of Simmental and local yellow cattle (SSB) on Gaomi. Different cross combinations include three-breed crossbred progeny of Charolais, Limousin and local yellow cattle (CLB), three-breed crossbred progeny of Simmental, Limousin and local yellow cattle (SLB), three-breed crossbred progeny of Limousin, Simmental and local yellow cattle (LSB), and crossbred F2 of Limousin and local yellow cattle (LLB) on LLingxian. The results showed that the three cross beefs' body sizes under different monthages were gotten more development than SSB or LLB, especially such as chest girth, hip width, huckle length relation to meat performance. The three cross beefs'body weight under 9, 18 month ages had significant difference than SSB or LLB (P<0. 05) . The three cross beefs'body weight gain from 6 to 18 months old had significant difference (P<0.05) than SSB or LLB. The results showed that three-breed crossbreeding patterns of PSB and SLB are the more effective way to beef production of Shandong.Factors that effect on the performance of crossbred beefs were also investigated. The results showed that main factors were artificial breeding skill, cost, ration and feeding skill, labor difficulty, live beef market, butcher skill, etc. In order to improving the production of crossbred beefs, these factors should be recognized and solved.