Open AccessQuality of muscular tissue of bovine (brown shvitskaya breed) with different technology of keeping
Author(s) -
А.Ф. Шевхужев,
М. Б. Улимбашев,
Dagir Smakuev,
Фатимат Нуховна Саитова
Publication year - 2019
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.y2019i5pp66-69
Subject(s) - breed , dry matter , hydroxyproline , zoology , biology , chemistry , food science , biochemistry
Studies are devoted to the study of the qualitative indicators of the muscle tissue of bulls of brown Swiss breed, depending on the technology of cultivation. It was established that the highest content of dry matter and protein was characterized by the meat of animals of the first experimental group, contained according to the traditional technology using feeding. Their superiority in the dry matter content in the total meat sample of animals of the II and III groups was 0.9 (P<0,001) and 0,45%, respectively, and in the protein content –1.64 (P<0,001) and 0,75% (P<0,001). The ratio of protein / fat was higher in the bulls of the first control group and amounted to 1,09 against 0,95 and 1,03 in the second and third groups. An analysis of the biological usefulness of the protein showed that in the longest back muscle in the content of tryptophan, animals of group I surpass analogs of group II by 11,1 mg%, and in the content of hydroxyproline are inferior to them by 1,9 mg%. The highest protein-quality index was in bulls of group I, which were grown using feeding, the superiority of which over analogues of group II was 5.85% (P<0,001). Animals of the third experimental group occupied an intermediate position in this indicator and exceeded their peers of group II by 3,77% (P<0,05).