УДК 636.32/38:637.5.04/.07
PARAMETERS OF MEAT QUALITY IN YOUNG SHEEPS OF THE ROMANOVSKAYA BREED IN CONNECTION WITH LAMBING SEASON
M.A. Mugaev, S.A. Khatataev, L.N. Grigoryan
In scientific-practical experiment (Ivanovskaya oblast’) during investigation of chemical, amino acid and fat acid content of muscular tissue in 8-month-old lambs the authors don’t established the essential influence of lambing time (autumn, winter and spring season) on studied parameters. At the same time the tendency was marked to an increasing of content of leucine, lysine, threonine essential amino acids, all nonessential amino acids, fat and also unsaturated fat acids in young from winter and spring lambing as compared with such parameters in their peers from autumn season of lambing. The meat of young sheep of the Romanovskaya breed is characterized by high quality indices: the essential amino acids form of 34.1-38.0 % of the proteins of muscular tissue, 48.0-52.9 % from fats are unsaturated fat acids. The high degree of its correspondence was revealed to human physiological needs in lysine, threonine, alanine and glycine, the low degree — in methionine, tyrosine and cystine.
Keywords: Romanov sheep breed, season of birth, meat, chemical composition, amino acids, fatty acids.
ФГБНУ Всероссийский НИИ племенного дела, |
Поступила в редакцию |
