QUANTITATIVE AND QUALITATIVE INDICATORS OF MEAT PRODUCTIVITY OF ABERDEEN-ANGUS BULL CALVES DEPENDING ON THEIR CONSTITUTION

Abstract

The analysis of the quantitative and qualitative characteristics of the meat productivity
of Aberdeen-Angus bull calves, depending on the constitution, was carried out. Scientific and
economic experiment was conducted in LLC firm “Hammer” in the Karachay-Cherkess
Republic in 2020-2021. In order to conduct the experiment, 14 head of bull calves were
selected for each group from the offspring of large and small types of bulls of the AberdeenAngus breed. At the end of control rearing, a control slaughter of young bulls at the age of 18
months was carried out. It was found that the bull calves of the first group were statistically
(P>0.99) superior to the analogues of the second group in live weight. The preslaughter
weight of bull calves of the first group was 31.4 kg more and they had 28.3 kg or 13,5 %
(P>0.99) heavier carcasses compared to the bull calves of the second group. The bull calves
from the first group were superior to their herdmates by 26.5 kg (P>0.99) in slaughter weight,
and by 1.98 abs.% in slaughter yield, respectively. When deboning the semi-carcasses of the
first group, 9.9 kg or 11.72% (P>0.99) more meat was obtained compared to the second
group. Chemical test of various meat samples showed that the carcasses of the first group had
lower fat content compared to the second group, both total amount in the average samples and
intramuscular in the samples from the muscles. The differences between the groups in other
traits were insignificant. The greatest amount of fat was in the cuts of meat with the best
quality– beef round and dorsal. Shoulder meat contained slightly less fat, which is considered
as the second class meat.