AMINO ACID COMPOSITION OF YOUNG RAMS MEAT OF VARIOUS GENOTYPES (KB, KB X ED), WHICH WERE BORN IN DIFFERENT SEASONS OF THE YEAR
DOI:
https://doi.org/10.48612/FARC/2687-1254/013.2.17.2024Keywords:
young rams, Edilbaevsky breed, Kuibyshev breed, lambing season, protein, amino acid score.Abstract
The sheep breeding industry as one of the leading branches in the agroindustrial complex of the country is responsible for the quality of produced meat and its nutritional value. The nutritional value of meat is determined primarily by the presence of essential
and nonessential amino acids. Essential amino acid deficiency leads to various disorders of
protein synthesis, which leads to dysfunction of the whole organism. In this connection there
is a practical interest in obtaining both high quality and complete mutton. The experiment on
this subject took place in Saratov Region. 4 groups of young rams of different genotypes and
lambing seasons were formed. There were 25 heads in each group at the age of 4 months. At 4
and 7 months of age, they were slaughtered and samples of the longissimus dorsi muscle were
taken for the purpose of research on amino acid composition and subsequent calculation of
protein score. The results showed that in terms of valine content in meat protein, the young
rams of group II surpassed their herdmates from other groups at 4 months of age by 9,52 %,
11,9 % and 4,76 %, and at 7 months of age this superiority was 8,89 %, 11,11 % and 4,44 %.
The amino acid score revealed that valine was the limiting amino acid at all ages. The authors
found that at 4 months the maximum value of valine corresponded to the experimental group
II (84 %), the minimum – to the experimental group III (74 %). According to the minimum
protein score, the highest value of this parameter was in the young rams of the experimental
group II and it was 90 % at the age of 7 months. This superiority was 12,5 % over animals
from the III experimental group, respectively. Based on the abovementioned, the following
can be noted: the meat of young rams of the experimental group II will differ from the meat of
herdmates from other groups in terms of high biological value and excellent digestibility.
