Estimate of Welfare Loss Frommarket Power in Ukrainian Economy

Gerasymenko, Anzhelika; Economics, Kyiv

doi:10.17721/1728-2667.2014/155-2/2

Cited by 1 publication

(3 citation statements)

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“…Thus, in the case of unrelated crossbreeding (outbreeding) of ewes of fine-fleeced breeds with rams of semi-fine-fleeced breeds, the resulting offspring have 4-8% more live weight than the offspring from fine-fleeced ewes, a higher slaughter yield by 1-1.5% and a higher meat content by 0.4-1.0%. Even better results are obtained by crossing three or more breeds [15,41,44].…”

Section: The Influence Of Various Factors On the Formation Of Sheep M...mentioning

confidence: 99%

“…High protein content and an optimal ratio between the content of essential and nonessential amino acids ensure high nutritional value of any type of meat. According to some authors, the amino acid composition of beef, pork and lamb meat is almost similar [15].…”

Section: The Influence Of Various Factors On the Formation Of Sheep M...mentioning

confidence: 99%

“…Elastin contains more glycine and much less proline and oxyproline [47]. The nutritional value of meat is determined by the amino acid index ("quality protein index"), the ratio of tryptophan (the most complete muscle tissue protein) to oxyproline (inferior connective tissue proteins) [15]. The higher index means higher quality of meat.…”

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confidence: 99%

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Biological features of meat productivity formation in sheep

Stapay,

Tiutiunnyk,

Stakhiv

et al. 2023

Bìol. Tvarin

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The data from literature and our own research on the chemical and biochemical composition of muscle tissue, its biological functions and nutritional value are summarized in the article. The data on the chemical composition and nutritional value of meat of different animal species, including beef, veal, pork and lamb are generalized. It is shown that sheep meat is characterized by nutritional, taste and dietary properties. In terms of biological value, it is not inferior to beef and pork, and even superior in other respects. For example, lamb contains the same amount of protein and amino acids as beef and pork, and it contains more fat than beef, which makes it higher in calories. Lamb is a good source of vitamins and minerals (Calcium, Phosphorus, and Іron), and its content of Copper and Zinc is significantly higher than that of other meats. On the global market, lamb is valued higher than other types of meat. Carcasses of young lambs weighing 13–16 kg are in particularly high demand. The dietary value of young lamb is due to its protein composition, high content of vitamins A and E and group B, lipids, in particular phospholipids. However, although sheep meat is characterized by high nutritional and biological properties, its disadvantage is a significant content of saturated fatty acids, which is associated with the processes of rumen biohydrogenation. Thus, the problem of increasing the proportion of polyunsaturated fatty acids in lamb is extremely important for human health. With this aim, various biologically active additives are widely used in animal feeding, which can directly or indirectly increase the content of polyunsaturated fatty acids in their products. In particular, antioxidants are widely used to prevent double bond peroxidation and there by increase the content of polyunsaturated fatty acids in products. Rearing and fattening lambs is biologically feasible and economically profitable until they reach a live weight of 40–50 kg, as during this period the growth of muscle tissue is the largest compared to fat deposition, and feed consumption is the lowest.

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Section: The Influence Of Various Factors On the Formation Of Sheep M...mentioning

confidence: 99%

Section: The Influence Of Various Factors On the Formation Of Sheep M...mentioning

confidence: 99%