CHEMICAL AND BIOCHEMICAL COMPOSITION OF YOUNG CATTLE MEAT, DEPENDING ON THE BREED

Abstract

The article presents the results of studies of the chemical and biochemical composition of meat from experimental calves obtained from cows of Kalmyk, red-mottled and red steppe breeds when crossed with bulls of the Russian Komola breed. The provision of scientifically based nutrition standards for the population of our country, primarily animal proteins, has not yet been achieved. In solving this problem, the most important direction is the improvement of meat production technologies, especially beef. The presented article examines the distinctive features of the influence of breed affiliation on the biochemical parameters of the body of young cattle and the biological value of the beef produced. The author of the work studied the chemical features of carcasses, the amino acid composition of muscle tissue, calculated the amino acid score and protein-quality index. The biochemical parameters of meat from meat breeds indicate a higher biological value and better technological properties. This suggests that breed affiliation is a key factor determining the chemical and biochemical status of beef, which must be taken into account when breeding and producing high-quality products. The conducted studies have revealed the peculiarities of the formation of meat productivity and the quality of meat of young cattle of various genotypes. Differences in the chemical composition of the longest back muscle and the biological value of the longest back muscle of young cattle have been established. The data obtained substantiate the feasibility of industrial crossbreeding of the Russian Chestnut breed with the Kalmyk breed to produce high-quality beef with improved culinary and technological characteristics. The results can be used in breeding programs of beef cattle breeding. It is shown that interbreeding using the Russian lump breed makes it possible to increase meat productivity and improve the quality characteristics of beef.