Authors: M. D. KADYSHEVA, candidate of agricultural sciences, senior researcher, S. D. TULEBAEV, doctor of agricultural sciences, professor, Federal Scientific Center of Biological Systems and Agrotechnologies of the Russian Academy of Sciences (29 9 January Str., 460000, Orenburg; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.), O. G. LORETTS, doctor of biological sciences, associate professor, O. A. BYKOVA, doctor of agricultural sciences, аssociate рrofessor, Ural State Agrarian University (42 K. Liebknekhta Str., 620075, Ekaterinburg; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.), V. I. KOSILOV, doctor of agricultural sciences, professor, Orenburg State Agrarian University (18 Cheliuskintsev Str., 460014, Orenburg)
Keywords: bulls, minced meat, the longest back muscle, chemical and biological composition of meat, intermuscular fat.
Abstract: On the basis of the control slaughter of bulls Simmentals of the Bredy meat type of different genotypes at the age of 18 months the qualitative indicators of minced meat, the longest back muscle, and intermuscular fat were studied. The carcasses of the experimental bulls of all the studied groups were distinguished by a high protein yield and a relatively low fat accumulation in the pulp. The maximum protein content in minced meat was characterized by descendants of the bull Fakir 35024. However, changes in moisture content, protein, fat, ash in minced meat and intergroup differences in these indicators are not established (P> 0.05). An analysis of the chemical composition of the longest back muscle showed that the ratio of basic nutrients was optimal for all studied groups of young animals. The value of pH and moisture capacity of all experimental groups of animals was at a fairly good level. In general, the chemical composition and biological value of the longest back muscle of intergroup differences in the experimental bulls is not established (P > 0.05). The intermuscular fat of experimental bulls at the age of 18 months in physical and chemical parameters met all the requirements. Their composition contained more unsaturated fatty acids, they had a low melting point and a high iodine value. Intergroup differences in experimental young animals on physicochemical parameters of intermuscular fat were insignificant (P > 0.05).
