Using sheep selection to improve the nutritional value of lambmeat

Relevance. The article provides a justification for the use of sheep selection taking into account the intra-breed type of Prekos ewes in purebred breeding and crossing with producers of semi-fine wool breeds Romney-Marsh and Kuibyshevskaya to improve the biological usefulness of meat in offspring.

Methods: scientific and economic experiment in the use of different selection options, taking into account the productive type of sheep of the Precos breed.

Results. The article presents the results of a study on the influence of the selection of sheep on the composition of lambmeat, increasing the usefulness and quality of meat and, thus, the efficiency of its production. It was found that the content of water in the meat of crossbred animalswas lower compared to purebred Precos. There is a lower water content in the meat of rams obtained from sheep of the Precos meat-wool type, both in purebred and crossbred animals. In terms of the protein content in meat, there is an advantage in rams with purebred breeding and crossing compared to meat obtained from the wool-meat type of queens. In the hip bran of purebred animals and crossbreeds with the Kuibyshev breed, this superiority was 1.1% (Р > 0.95), and in the lumbar bran of Romney-Marsh crossbreeds, this difference was 1.6% (Р > 0.95). Mutton from the offspring of the sheep of meat-wool type is characterized by a significantly high content of the essential amino acids threanine, lysine, leucine, phenylanin and isoleucine in comparison with meat from the offspring of the wool-meat type of sheep. A significant superiority was also established in the content of interchangeable amino acids — oxyproline, serine, tyrosine, proline, glycine, aspartic and glutamic acid, cystine and analin.

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