Meat productivity and biological value of meat in bulls of various breeds

Abstract

Our study presents the results of a comparative assessment of meat productivity and biological value of meat in bulls of various breeds. The work was carried out at OJSC named after N.E. Tokarlikov of the Almetyevsk region of the Republic of Tatarstan using industrial technology in three groups (18 heads in each group): I - Simmental, II - Black-and-White and III - Hereford. Relatively high rates of meat productivity and qualitative characteristics of the meat were determined in Hereford bulls: meat weight was 1.7 and 4.5% more compared with Simmental and Black-and-White peers. The meat index in animals of the meat direction (4.59) is higher by 7.5 and 5.5% compared to analogues of I and II groups. The specific gravity of the protein did not have significant differences (18.60-19.05%). At the same time, a higher level of fat was noted in meat from beef cattle - by 1.05 and 1.51%. They also favorably differed in essential amino acids content in the proteins of muscle tissue. Their amino acid score was above 100%. A more balanced ratio of essential amino acids was established in individuals of beef cattle when calculating the biological value of the protein. Meat from animals of Hereford breed was differed by relatively high level of non-essential amino acids - 318.8 mg per 1 g of protein, which is 1.3 and 10.4% more than in the peers of the first two groups.