Assessment of the quality and safety of the use of vegetable fats in meat production

Abstract

The high demand for quality and nutritious foods is constantly growing. To provide the population with high-quality meat products, it is necessary to determine the impact of the components introduced into the feed ration, which have a negative and positive impact on the production of these products, and then develop and apply tools to improve their quality. The oil and fat industry is a potential source of production of high-quality feed products for various types of animal husbandry, since the composition of oil-containing raw materials contains all the necessary components for animal nutrition. The main objective of our study was to assess and predict the quality and safety of the use of vegetable fats (palm, sunflower, soybean, rapeseed and flaxseed oils) in the production of beef meat. It has been found that the additional inclusion of vegetable fats enhances the intensity of metabolic processes in the body and thereby contributes to an increase in meat productivity.

Effect of leptin C528T and leptin C73T polymorphisms and pregnancy on adipose tissue formation and carcass grade in Aberdeen Angus heifers and first-calf cows

“…The amount and rate of fat deposition and the peculiarities of lipid metabolism are genetically determined traits that affect the rate of weight gain, time to maturity, body conformation, and quality of meat and dairy products in cattle [22][23][24]. Lipogenesis is an ineffective process from an energy and economic point of view, and plenty of feed energy is expended on the synthesis of adipose tissue.…”