NUTRITIONAL AND ENERGY VALUE OF MEAT PRODUCTS FROM KALMYK YOUNG BULLS AND THEIR CROSSBREEDS WITH ABERDEEN ANGUS AND HEREFORD CATTLE

Abstract

The increased interest in specialized beef cattle breeding is due to the fact that high-quality, biologically complete beef is obtained during the slaughter of livestock of this type of productivity. At the same time, the industry is characterized by low capital intensity and low labor costs. This makes the breeding of beef cattle economically attractive. Kalmyk cattle are widely distributed among domestic beef cattle breeds. The rational use of animals of this genotype is the most important national economic task of modern specialized beef cattle breeding. The article presents the results of scientific and economic experiment conducted in 2023-2024 in the peasant farm “Tolochka V. V.” in Primorsky Krai on the study of the influence of crossing Kalmyk cattle with sires of Aberdeen Angus and Hereford British beef breeds on the nutritional and energy value of beef products. 3 analogue groups of 15 young bulls each were formed from newborn young animals: group 1 – purebred Kalmyk breed, group 2 – ½ Kalmyk x ½ Aberdeen Angus crossbreeds, group 3 – ½ Kalmyk x ½ Hereford crossbreeds. During the suckling period from birth to 6 months, the calves were kept using the cow-calf system, suckling freely from their mothers. After weaning at 6 months and until the end of rearing period - 18 months, they were kept on a mechanised site in lightweight buildings. At the age of 18 months, three bulls of each genotype were slaughtered, deboned of the right half‑carcass, the meat was trimmed, average samples of minced meat were taken, chemical composition and energy value were determined. The positive effect of crossing Kalmyk cattle with Aberdeen Angus and Hereford on the nutritional and energy value of meat products has been established. At the same time, in crossbreeds, the mass fraction of extracted fat in meat increases by 1,34-3,76%, the specific weight of protein increased by 0,71-1,80%, and the energy concentration in 1 kg of edible part of the carcass increased by 644,0-1173,4 kJ (9,25-25,49%).