When the bulls reached the commercial weight (540–580 kg for LI;
500–525 kg for RE), they were weighed (LWE, live weight at end of
the fattening period), transported to an officially approved abattoir
(approximately 30 min and 20 km from feedlot) the afternoon before
the slaughter, and placed in collective pens with access to water. Travel
conditions and handling were the same for all the young bulls. At
8–10 am, approximately 12 h after arrival, the animals were weighed
(SLW, live weight at slaughter), slaughtered by captive-bolt pistol and
dressed according to European regulations for the Protection of Animals
at Slaughter or Killing