INFLUENCE OF NEW RESOURCE SAVING TECHNOLOGY OF BULLS KEEPING FOR BULLS MEAT QUALITY

Abstract

The production of beef in Ukraine recent years reduced significantly, which was coursed by the cattle number reducing as well as not perfect production technology. In this connection the new resource saving technology of beef production are of current interest as of scientific and practical point of view.

The native scientists for many years have researched the question of beef production increasing at the Ukrainian farms under different condition of keeping, feeding, using the different breed and so forth. The problem of beef production studied comprehensively such scientists as Ugnivenko A.M., Kostenko V.I., Pidpala T.V., Polyova O.L., Orhidovska O.A., but this question does not lose its relevance today as well. In this connection we developed the new resource saving technology of beef production for reconstructed premises with zone cattle placement, which implemented under new construction of fattening farm as well. Its high effectiveness was proved by conducted researches.

We tell about the animal productivity when animal live according to their live weight and fatness. However these indicators do not give full presentation about the meat productivity and meat quality. By quality of meat and nutritional value we understand chemical structure of flesh part which consists of muscle, junction and fatty tissue. The chemical structure, energy value, digestibility, taste quality and other meat characteristics in main depends on the correlation of this tissue. Quantitative and qualitative composition of the animal carcass depends on fatness, age, breed, sex, feeding and keeping conditions. Meet productivity in some degree supplemented its quality characteristic, specifically nutritional value and chemical composition of meet. Among the morphological indicators of meat quality muscles and fat tissues are the main, which consist of water, fat, ash and others substance. The more meat has the muscle tissue, the higher its value, as protein product of animal origination. Muscle tissue proteins are of full value, because they contain almost all indispensable amino acids, which is necessary for human life. Depending on the amount of fat deposition determined the degree of carcass fatness. Intramuscular fat makes the meat juicy and tender, improves quality of the taste and increases its nutritional value. But, the big fat capacity worsens the taste and culinary meat property. Water content in meat varies in the range between 47 – 80 % and depends on animal breed, age, fatness and other factors. The meat of grow animal contents less water, then the meat of young animals. As it is known, water content in meat gives its appropriate taste quality and tender.

It is established during the researches process, that the average live weight after hungry retention of Control Group animal was less, then Experimental I for 9.3 kg, or 1.88%(P>0.95), and for 21.1 kg or 4.26% (P>0.999) compared to the animals of Group II. There is also less interior fat in animal carcasses of young cattle Control Group compared to the animals of Experimental Group I for 9.67%(P>0.95), and Experimental Group II for 15.32% (P>0.999).

One of the quality indicators, which characterizes the meat productivity is morphological composition of carcasses. The total carcass weight does not give the full characteristic of nutritional value, and does not show such deep changes, which take place under the genotype influence. So in order to have more exact picture of changes, which occur in the young carcasses, it is necessary to know their morphological content, which characterizes more meat quality. As it is known, the most valuable components of the carcass are muscle and fat tissue. The more meat and less bones, cartilage and sinew the carcass has the higher is the meat nutritional value.

Studying of the morphological contains of half carcass shows, that animal of Experimental Group II have more meat. Compared to Control Group animals of Experimental Group I have more meat for 10.07 % (Р≥0.999), and ІІ – 16.6 % (Р≥0.999). The best ratio of meat and bones is denoted by meat index. Difference of Control Group to Experimental I is 5.95 % (Р≥0.95), and to Experimental ІІ -7.69 % (Р≥0.999).

The weight of offal of grade 1 was higher from animal Group II and it was 37.1 kg or 15.61% comparing to Control Group and for 21. 1 kg or 8.92% comparing to Experimental Group I. Percentage of offal output of grade 2 was higher from Experimental Group II compared to Control Group and Experimental I respectively 0.9% and 0.6%.

Meat quality depends on its physical and chemical indicators, so ia was studied the chemical content specifically consists of moisture, protein, fat and ash of meat average grade and of the longest muscle of back.

Analyzing chemical content data of meat average grade of experimental animals, one can see, that the greatest amount of moisture is in samples of Control Croup, which for 3.36% (Р≥0.99) less comparing to Experimental I and for 3.02 % (Р≥0.99) comparing to Experimental II.

Protein content in Experimental Group II is 19.74%, which for 2.38% (Р≥0.95) comparing to Control Group and for 1.2% (Р≥0.95) comparing to Experimental Group I. In animals meat of Control Group and Experimental Group II there was less fat than in Experimental I 13.6% (Р≥0.999) and it was 1.9% and 1.33 % respectively.

Meat with great amount of dry stuff is the most valuable, because it has all mineral and organic compounds. In dry stuff protein and fat are the components, those concentration and ratio are the most valuable. Protein is the important source of essential amino acids of animal origin, which people add to their diet.

Moisture, which was in the samples selected from the longest back muscle, was not statistically exact. The samples of Experimental Group I have the highest figures 75.06%, which less for 0.33% in comparing to Control Group and for 0.58% in comparing to Experimental Group II. Protein percentage in animal meat of Experimental Group II was 21.86%, which for 1.69% (P≥0.99) more comparing to Experimental I and for 0.15% comparing to Control Group. Animals of Experimental I exceed their peers for the indicator of fat content 3.69% (P≥0.99) for 1.15% regarding to Control Group and for 1.11% to animals of Experimental II.

Important meaning in beef characteristic has correlation of fat to protein, according to standard this correlation has to be 1:1, because the more quantity of fat the more tender and juicy is the product.

So, researches, conducted by us evidence that qualitative and quantitative indicators of meat of all group animal are at a good level. Animal of Volin Meat Breed were characterized by the best indicators, which had slaughter output 61.6%, meat index 4.6. Further researches will be directed for researches slaughter indicators of animal, which were kept at new constructed premises.