Export file:

Format

  • RIS(for EndNote,Reference Manager,ProCite)
  • BibTex
  • Text

Content

  • Citation Only
  • Citation and Abstract

Beef quality indicators and their dependence on keeping technology of bull calves of different genotypes

1 Department of Technology of Meat, Milk Products and Chemistry, Federal State Budgetary Educational Institution of Higher Education «Bashkir State Agrarian University», Ufa, 50-letia Octiabria str, 34, 450001, Russian Federation
2 Federal State Budgetary Scientific Institution All-Russian Research Institute of Animal Husbandry Mechanization, Moscow, Riazanovskoe settl, Znamia Oktiabria, 31, 108823, Russian Federation

The paper presents the comparative analysis of meat productivity of Black-and-white, Bestuzhev and Simmental bull calves. Morphological and chemical composition of meat, its variety assortment, anatomical body parts correlation during carcass dressing have been studied depending on the keeping technology. The results of these studies prove that young stock grown and fed indoors are superior to young stock of the same age grown out-door in main production indicators to be estimated. The calves of Bestuzhev and Simmental breeds grown indoors had the highest values of fleshing index which was 4.6–4.8. The mass of meat content of calves grown indoors was 6.3–16.1 kg (P < 0.05–P < 0.01) more than the mass of meat content of calves grown outdoors. The bull calves of Simmental breed were characterized by the largest weight of muscle tissue. For this indicator the superiority over the herd-mates of other evaluated breeds amounted to 12.0 kg (P < 0.01) and 6.6 kg (P < 0.05) when keeping animals on outdoor feedlot and 21.8 (P < 0.01) and 14.3 kg (P < 0.01) when keeping animals indoors. The high-quality beef with a favorable ratio of protein and fat meeting the current consumer requirements was received from young stock of all groups.
  Figure/Table
  Supplementary
  Article Metrics
Download full text in PDF

Export Citation

Article outline

Copyright © AIMS Press All Rights Reserved