Formation of meat productivity and quality of meat of young cattle of the Aberdeen-Angus and Blanc-Blue Belge breeds

Abstract

Beef differs from meat from other types of animals in quality, taste and versatility in cooking. The reduction in livestock numbers leads to a negative trend in beef production; therefore, crossing beef cattle with Holstein bulls was the optimal solution. However, reducing the number of young animals for fattening does not improve the quality of their meat. In this regard, assessing the efficiency of beef production, depending on the period of cultivation and slaughter, taking into account quality indicators, is relevant and has practical value. Of particular importance is the study of the meat characteristics of bulls of modern meat breeds, in particular Blanc Blue Belge and Aberdeen Angus, in the conditions of the Central Black Earth zone of free-stall housing using existing stationary premises. The research was carried out in accordance with the plan of research work at the Department of Private Animal Science of Voronezh State Agrarian University in LLC “SHP Novomarkovskoe” Kantemirovsky district of the Voronezh region. During the study, the features of the formation of meat productivity of bulls and heifers of the Aberdeen Angus breed in comparison with the Blanc Blue breed were studied Belge. The results obtained were analyzed in terms of live weight and average daily gains of these breeds. The data obtained were presented in the form of diagrams reflecting changes in live weight during the periods of growing, growing and fattening. Significant differences in the chemical composition of meat of the Aberdeen-Angus breeds were also identified and Blanc Blue Belge based on the protein and fat content in the meat of these breeds.