Nutritional value of meat products of young stock of black-and-white breed and its crosses with Holstein
https://doi.org/10.32634/0869-8155-2021-351-7-8-37-40
Abstract
The article presents the results of monitoring the chemical composition of the average sample of minced meat, energy value, yield of nutrients and their ratio in meat products. The positive effect of crossing black-and-white cattle with Holstein on the nutritional and energy value of meat products has been established. This contributed to an increase in the gross protein yield of carcass pulp by 3.62–5.27 kg (9.50–13.83%), extractable fat — by 1.59–4.60 kg (5.39–14.80%) , energy concentration in 1 kg of pulp — by 506.5– 568.8 kJ (5.34–5.46%).
About the Authors
Yu. A. Yuldyshbaev
RSAU — Moscow Agricultural Academy named after K.A. Timiryazeva
Russian Federation
Russian Federation
Doctor of Agricultural Sciences, Professor, Academician of the Russian Academy of Sciences
V. I. Kosilov
Orenburg GAU
Russian Federation
Russian Federation
Doctor of Agricultural Sciences, Professor
T. S. Kubatbekov
RSAU — Moscow Agricultural Academy named after K.A. Timiryazeva
Russian Federation
Russian Federation
Doctor of Biological Sciences, Professor
T. A. Sedykh
Bashkir Research Institute of Agriculture - a branch of the UFIC RAS
Russian Federation
Russian Federation
Doctor of Biological Sciences, Associate Professor
R. G. Kalyakina
Orenburg GAU
Russian Federation
Russian Federation
Сandidate of Вiological Sciences
S. V. Savchuk
RSAU — Moscow Agricultural Academy named after K.A. Timiryazeva
Russian Federation
Russian Federation
Candidate of Biological Sciences, Associate Professor of the Department of Physiology, Ethology and Biochemistry of Animals of the Moscow Agricultural Academy named after K.A. Timiryazev
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Review
For citations:
Yuldyshbaev Yu.A., Kosilov V.I., Kubatbekov T.S., Sedykh T.A., Kalyakina R.G., Savchuk S.V. Nutritional value of meat products of young stock of black-and-white breed and its crosses with Holstein. Agrarian science. 2021;(7-8):37-40. (In Russ.) https://doi.org/10.32634/0869-8155-2021-351-7-8-37-40
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