Authors: T. S. KUBATBEKOV, doctor of biological sciences, professor, Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev (49 Timiryazevskaya Str., 127550, Moscow; phone: 8 925 157-80-07; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.), O. G. LORETТS, doctor of biological sciences, associate professor, Ural State Agrarian University (42 K. Liebknekhta Str., 620075, Ekaterinburg; phone: 8 950 542-94-34; 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 Chelyuskintsev Str., 460014, Orenburg; phone: 8 919 840-23-01; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.), I. V. MIRONOVA, doctor of biological sciences, associate professor, Bashkir State Agrarian University (34 50-letiya Oktyabrya Str., 450001, Ufa; phone: 8 919 619-75-73; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.)
Keywords: sheep, Kyrgyz fine-wool breed, lambs, meat, biological value, tryptophan, oxyproline.
Abstract: The article presents data characterizing the overall biological value of the meat of lambs of Kyrgyz fine-wool breed. For this purpose, a comparative analysis of feeding meat to white rats in comparison with milk protein – casein, the establishment of the content of tryptophan and oxyproline and their ratio in the meat of animals at different age periods was carried out. It was found that the total biological value of meat compared to the same indicator of casein in 1–2-day lambs in experiments on rats increased by 3.6 %; 3–6-day – decreased by 3.5–3.6 %; 7–8-day – by 4.2 %; 9–10-day – by 4.6 %; 11–12 day – by 5.2 %; 13-day and 14–15-day lambs – by 5.4 %. The content of tryptophan and oxyproline in the meat of 1–10-day lambs was almost at the same level. In the meat of 1–3-day lambs, this figure was almost the same as the meat of 14-15-day animals. Tasting evaluation of meat of 6-, 9-, 12 - and 14-day lambs in comparison with the meat of an adult sheep showed that the score of lamb meat was almost the same except for aromatic indicators, which were most pronounced in 12- and 14-day lambs. Observation of voluntary tasters for 8 days showed no abnormalities in the function of the digestive system. Thus, the meat of lambs 6-, 9-, 12- as well as 14-day age can be classified as safe for consumers.
