FEATURES OF THE CHEMICAL COMPOSITION OF THE MUSCLE TISSUE OF THE CREATED INTRABREED TYPE OF THE HEREFORD BREED

Abstract

Currently, the problem of meatqualityisoneof the most urgentin animal husbandry.Consumersbothinourcountryandabroadprefermeat from younganimals, which is lessfatty and has ahighproteincontent.Based on the above, one of the objectives of our research was to study the chemical composition of muscle tissue in Hereford bull calves of the base and newly developed intrabreed type. The goal of the research was to establish the characteristics of the chemical composition of the average sample of ground meat and the longissimus dorsi muscle of the newly developed intrabreed type of Hereford bull calves. Currently, selection and breeding work with the Hereford breed at the agricultural production cooperative “De-Gusto” is aimed at creating a new, highly productive, cost-effective intrabreed type that meets the requirements of modern breeding. In 2024, in order to study meat productivity at 18 months of age, three base and new intrabreed bull calves were slaughtered using the L.K. Ernst Federal Research Center for Animal Husbandry and V. M. Gorbatov Federal Research Center for Meat Industry methods. It was found that Hereford bull calves of the new selection exceeded their base-type herdmates in dry matter content in the average sample of ground meat by 2,38 abs. %, fat – by 1,64 abs. %, protein – by 1,67 abs. %, according to the meat “maturity” coefficient – by 3,36%. The longissimus dorsi muscle of bull calves of the new genotype contained 0,60 abs. % more protein and 0,49 abs. % less fat than their herdmates of the base type. Thus, meat products, which were obtained from the slaughter of bull calves of the base and new genotype of the Hereford breed were of fairly good quality, however, the muscle tissue of animals of the new genotype contained more dry matter, protein and fat, which indicated the high biological value of the produced beef.