Indicators of the Development of the Hair Cover of Heifers of Different Genotypes by Seasons of the Year

Косилов, В. И.; Rakhimzhanova, Ilmira A; Yuldashbayev, Ysupzhan Artykovich; Седых, Т. А.; Ermolova, E. M.; Abdurasulov, Abdugani

doi:10.52754/16947452_2022_4_70

Cited by 1 publication

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“…Nutritional and biological value of meat is conditioned by its components, including proteins, amino acids, polyunsaturated fatty acids, vitamins, macro and microelements, extractive substances and other useful biologically significant substances [12,13,16]. The importance of beef consumption has been repeatedly proved by numerous studies of its nutritional and energy value [6][7][8]. To give you an example -beef consumption contributes to your daily energy intake (5.4%), squirrel (14%), vitamin B12 (20%), zinc (21%), choline (11%), niacin (9.4%), vitamin B6 (8.3%), iron (7.6%), phosphorus (6.8%), potassium (5.6%) and magnesium (3%), also contributes to daily fat intake (8.7%), saturated fats (11%) and sodium (2.9%), lean fresh beef has a lower intake of fat and saturated fat than minced beef and processed beef.…”

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confidence: 99%

Nutritional and energy value of muscle tissue of Limousine bulls of different genotypes

Sedykh,

Subhankulov,

Gizatullin

et al. 2023

E3S Web Conf.

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The article presents the results of a comparative study of the nutritional and energy value of beef obtained from bull calves of different genotypes. The aim of the study was to evaluate the nutritional and energy value of beef obtained from Limousin bulls of different genotypes. The research objects were half carcasses obtained as a result of control slaughter of Limousin breed bull calves, descendants of mothers of different origin, bred in the Kuyurgazinsky district of the Republic of Bashkortostan in the "Meat Union of Bashkir producers" Ltd. The bull calves were raised according to the cow-calf system, weaning from mothers was carried out at the age of 8 months before stabling, then growing up, the first and second periods of fattening were carried out. Control slaughter of bull calves was carried out when they reached the required meat condition at the age of 18 months. In the course of the studies of dry matter, protein, extracted fat and energy value of carcass muscle tissue, a significant increase in the dry matter, protein, extracted fat, and energy content was observed (p≤0.05) 8.8kg higher performance of bull calves with mothers of French origin compared to carcasses of bull calves from mothers of Australian origin (11.8%), at 5.3kg (12.8%), at 3.1 kg (10.1%) and at 248.6 MJ (12.8%) accordingly. Based on the data obtained, it can be assumed that the breeding of animals for a long period of time under conditions of different housing and feeding technologies influences the chemical composition characteristics and the energy value of the meat of the representatives of the Limousin cattle breed studied.

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