The article presents the results of the study of the characteristics of consumption and intake of nutrients, energy, and nitrogen by steers of the Kazakh white-headed breed and its different generations crossbreeds with Herefords. The purpose of the study was to identify the most potentially productive crossbreeds of the Kazakh white-headed breed for the meat industry and a detailed study of their nutrient intake. Analysis of the obtained experimental data confirms the dominant influence of young cattle’s genotype on the assimilation of nutrients and energy. According to the results of the experiment, crossbreeds of the first generation (½ Hereford x ½ Kazakh white-headed breed) of the II experimental group and crossbreeds of the second generation (¾ Hereford x ¼ Kazakh white-headed) of the III experimental group surpassed their purebred steers of the Kazakh white-headed breed I (control) group in the assimilability of all types of nutrients. However, the best results were shown by the III experimental group.
Департамент ветеринарной медицины Российский университет дружбы народов ул. Миклухо-Маклая, 8/2, Москва, Россия, 117198 В практике ветеринарной деятельности достаточно часто возникает необходимость проводить идентификацию видовой принадлежности мяса и мясных полуфабрикатов или фальсификацию мясного сырья. Основными методами идентификации мясного сырья являются органолептические, иммунологические, гистологические исследования и метод полимеразной цепной реакции.Ключевые слова: идентификация, фальсификация, мясо разных видов животных.In the practice of veterinary activity quite often necessary to carry out the identification of the types of meat and meat semi-finished or falsification of raw meat. The main methods of identification of raw meat are the organoleptic, immunological, histological studies and polymerase chain reaction.
Mycotoxins are low molecular weight secondary metabolites produced by filamentous fungi. The most relevant groups of mycotoxins found in animal feed are produced by three genera of fungi: Aspergillus, Penicillium, and Fusarium species. Animal feeds are routinely contaminated by mycotoxins from diverse sources. In most cases, the concentrations are low enough to ensure compliance with Maximum Permitted Levels. Poultry, pigs and also aquatic vertebrates are very sensitive to mycotoxins. Ruminants are, however, generally more resistant to the adverse effects of mycotoxins, since the rumen microbiota is capable of degrading mycotoxins. Mycotoxins cause huge economic damage, leading to increased costs for health and veterinary care, as well as reduce livestock production. The effects of long-term exposure of aflatoxins are associated with the reduction of weight gain, decreased milk or egg production, teratogenicity. Ochratoxin A causes renal toxicity and possesses carcinogenic, teratogenic, immunosuppressive and possibly neurotoxic properties. The main trichothecenes mycotoxins are T-2 toxin, deoxynivalenol and diacetoxyscirpenol. Deoxynivalenol is primarily known for causing feed refusal, weight loss. It also causes lesions in the gastrointestinal tract, vomiting, bloody diarrhea and severe dermatitis accompanied by hemorrhaging. Zearalenone and some of its metabolites, can competitively bind to oestrogen receptors leading to reproductive disorders and oestrogenic dysfunction, impairing fertility and increasing the frequency of stillbirths along with reducing sperm quality. Fumonisin causes carcinogenicity and cardiovascular toxic effects.
The rate of benign tumor detection in slaughtered cattle was studied. Tumor pathology was detected on average in 0.04% of the studied livestock. Manifestations of various new growths in this animal species have specific features. Tumors are detected 2-3 times more often in cows and bulls than in young animals. The veterinary and sanitary characteristics of cattle meat affected with benign tumors were compared with those of animal meat without tumors. Affected meat had deviations in physical properties, chemical composition of meat affected with tumors, content of primary protein breakdown products, volatile fatty acids (+0.05 mg/KOH) and amino-ammonium nitrogen (+0.54 mg/%) compared with meat of healthy cattle. It was revealed that the samples of meat affected with tumors were highly contaminated with microorganisms (0.28…0.80×10 2 ), including coliforms and St. aureus. Pathogenic bacteria of the genera Salmonella, L. monocytogenes, Cl. perfringens etc. were not detected in the test samples. In meat affected with tumors, relative bioavailability decreased by 4.99…13.87% and safety -by 5.89…13.89% as compared to meat of healthy cattle. Based on the data obtained, proposals were developed on the most rational and safe use of meat from animals affected by benign tumors for food and feed.
Common eland is a large African ruminant that is suitable for domestication and has a huge farming potential for producing lean meat. Sustainable interest in the problems of domestication of eland antelope has not weakened lately due to the increasing need for more rational use of natural resources. The domestication of the most promising mammalian species is one of the ways of the more rational use of the wild fauna and involvement of its representatives in the cultural economy. Canna antelope is becoming increasingly popular in some countries of the African continent (South Africa, Kenya, Namibia, and Zimbabwe), where its domestication is actively conducted. Average body weight varies from 450 to 942 kg for males and from 317 to 470 kg for females. Meat and skin of common eland were traditionally prized by hunters, meat was also considered the most delicious in South Africa. Thanks to its outstanding qualities, eland has been recommended as a candidate for domestication by the FAO. Currently, farmers grow common eland in largely enclosed pens for meat production. The meat of eland compared to beef was found darker and less yellowish. It has a lower contents of intramuscular fat and total collagen. Studies of the organoleptic properties of antelope’s meat compared to beef have confirmed the high culinary value of antelope’s meat.
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