Cilj rada bio je utvrditi utjecaj kastracije muške junadi holštajn pasmine na rezultate tova i odlike trupova na liniji klanja. Istraživanjem je utvrđeno da su kastrirana junad pri prosječnoj dobi od 420 dana imala značajno manju klaoničku masu, topli randman i kalo hlađenja (P<0,05). Na liniji klanja nije utvrđena značajna razlika u klasi i stupnju zamašćenosti između kastrirane i nekastrirane junadi. Utvrđen je značajno veći (P<0,05) neto dnevni prirast nekastrirane (531,43 g/dan) u odnosu na kastriranu junad (461,38 g/dan). Disekcijom rebrenog isječka na razini od 9. do 11. rebra utvrđen je značajno veći (P<0,01) udio masnog s vezinim te manji udio mišićnog tkiva u kastrirane junadi, dočim je udio kostiju bio podjednak u obje istraživane skupine. Kastrirana junad su na presjeku između 6. i 7. rebra imala značajno veću mramoriranost musculus longissimus dorsia (P<0,05). Rezultati ukazuju na negativan utjecaj kastracije holštajnske junadi na prirast i većinu istraživanih kvalitativnih parametara trupa osim na kalo hlađenja i mramoriranost mesa.The aim of this study was to determine the effect of castration of Holstein young bulls on the fattening results and carcass characteristics at slaughter. Steers at average age of 420 days had significantly lower slaughter weight, hot dressing percentage and chilling loss (P<0.05). Carcass conformation score and carcass fatness were not different between steers and bulls. Bulls had significantly higher (P<0.05) net daily gain (531.43 g/day) compared to steers (461.38 g/day). Dissection of rib clip between 9th and 11th rib showed significantly higher (P <0.01) proportion of fat and connective tissue and lower proportion of muscle tissue in steers, while the proportion of bone was similar in both studied groups. It was found that steers had significantly higher marbling of the musculus longissimus dorsi at the intersection between 6th and 7th ribs (P <0.05). These results indicate the negative effect of castration of Holstein bulls on daily gain and most of the studied parameters except the chilling loss and marbling in meat
