The content and composition of the longissimus muscle proteins in the lambs of different ages under the intensive fattening
Abstract
The article presents data on the effect of intensive fattening of lambs on its weight gain, the chemical and protein composition of the longissimus muscle tissue, the biological and nutritional value of meat. For the experiments, the lambs of an Ascanian thin wool breed, Tauride type were used. According to the analog method, 12 newborn lambs with an average body weight of 4.58 kg were selected, the suckling period in animals lasted 1.5 months. After 1.5 months of age, the animals were transferred to intensive fattening. It has been shown that during the suckling period the average weight of lambs was 12.3 kg, the average live weight gain – 7.8 kg, and the overall daily live weight gain – 172.1 g. Intensive fattening contributed to the increase of the average daily gain to 215.0 g in 4-month-old age lambs and up to 228.2 g – in the 5-month-old young sheep, respectively on 24.8 and 32.5% more than in the 1.5-month-old animals. In the 4-month-old age lambs, the tissues of the longissimus muscle contain a lower amount of dry matter (1.08%) and total fat (1.74%), on the same time the higher content of total and soluble proteins, respectively 1.1 and 1.05 times, compared to the 5-month old animals. It was found that the largest part of soluble proteins of the muscle tissue was in the band of albumin mobility, smaller – all fractions of globulins and least – prealbumin both in the 4th and 5th month of age of the animals. The higher content of soluble proteins in the longissimus muscle of the lambs of the 4th month of age is due to the β- and γ-globulin fractions, whereas in the muscle of lambs of 5 months of age there is a higher content of the fraction of prealbumin and albumins. Consequently, the biological and nutritional value of lamb meat of 4 months of age is better than that of 5-month-old animals.
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