The problem of increasing the production of beef to provide the population with domestically-produced meat is mainly being solved by selective breeding of dairy and combined breeds. Therefore, there is a need for the development and introduction of complex measures to increase meat productivity of young cattle, especially regarding the completeness of diet and optimal content of mineral elements in it. The study was conducted on bulls of the Ukrainian Black-Spotted Dairy breed starting from the age of 6 up to the age of 15 months. At the end of the experiment, the animals were slaughtered, 5 from each group. The study was aimed at determining the effect of the protein-vitamin premix Intermix Fattening on the slaughter parameters, morphological composition of carcass and flesh composition by quality grades, chemical composition of the muscle tissue. Statistical analysis of the results revealed that feeding bulls with the supplement increased pre-slaughter live weight by 7.1% and slaughter weight by 9.8%. After meat separation, more edible parts of carcass were obtained in the absolute value. The weight of paired carcass was 9.5% higher. Intake of the diet with protein-vitamin premix influenced the bulls’ characteristics of growth and development of musculature and bones, intensity of fat deposition, leading to 10.8% increase in flesh and no statistical decrease in the yield of bones compared with the carcass weight. Muscle-bone ratio equaled 4.27 in the control, and 4.56 in the experimental animals. Meatiness index of the young animals that had received the supplement with the diet was higher by 11.1%. Flesh of carcasses of bulls belonging to the experimental group had higher content of valuable grades of beef. We obtained 27.3% more flesh of the highest quality and 11.5% of the first-grade quality. In the muscle tissue and the longissimus of the bulls that had been consuming the premix, the concentration of dry matter was higher by 0.78%, and protein by 0.85%. Use of the Intermix protein-vitamin premix would lead to an increase in live weight of animals, and therefore significantly increase the yield of meat and improve the morphological composition of the bulls’ carcasses.
The mineral elements contained in poultry feed do not fully meet their needs. Therefore, the elements that are lacking in the diet are introduced into the feed or feed mixtures to ensure mineral integrity. The aim of the experiment was to research the cobalt chelate complex effect on live weight, weight gain, slaughter quality and hematological parameters of Pharaoh quails.Scientific studies of the cobalt chelate complex effect on quail productivity were conducted on a research farm of Vinnytsia National Agrarian University. Two 20-bird groups were formed on the principle of analogues. The experiment lasted for 42 days, i.e., equalization period lasted for five days, and the main period lasted for 37 days.Control slaughter was performed at the end of the experiment, four heads from each group were slaughtered to determine the main indicators of slaughter and blood. The quails additionally fed by the cobalt chelate complex outnumbered their control counterparts in life weight, i.e., females by 8.5 % (P ≥ 0.001) and males by 7.9 % (P ≥ 0.001).Feeding supplements increases the absolute increase by 8.5 % (P ≥ 0.001) in female quails and by 8.1 % (P ≥ 0.001) in male quails of group II than in the control group.Due to the action of the cobalt chelate complex in group ІІ, feed consumption per 1 kg of growth is reduced in females by 6.62 % and males by 6.12 % relative to control counterparts.In group ІІ, the pre-slaughter live weight of quails increased by 7.7 % (P ≥ 0.05), the gutted carcass increased by 8.1 % (P ≥ 0.05) and the gizzard weight increased by 7.8 % (P ≥ 0.05) than the control indicator.The cobalt chelate complexapplication increases the weight of the breast by 12.1 % (P ≥ 0.01) and thigh by 14.3 % (P ≥ 0.05) in group II relative to control analogues. In group II quails of the amount of hemoglobin increases by 7.2 % (P ≥ 0.05) under the action of the researched supplement in comparison with the control sample.
The purpose of the study was the effect of lysine in the diets on the performance and slaughter indices of pigs during fattening. Young pigs of the experimental group, for the introduction to the diet of lysine, for 100 days of fattening had a greater live weight of 7.7 kg, or 6.4%. Control slaughter of pigs about the same indices of slaughter output of carcasses at the level of 84.0-86% in the experimental with a difference of slaughter weight by 4.3 kg in favor of the experimental group. A lower yield of internal fat and average fat thickness of 13.0% in experimental pigs was found, which confirms a more intense synthesis of muscle tissue. The content of total and bound moisture in muscle tissue was higher by 4.7% and 7.5%, respectively, in the pigs of the experimental group against control, but lower by 2.5% of free moisture. The consequence of these indicators is a lower solid content of 4.5% in the experimental group of pigs.
The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with the addition of dried semi-finished products of a high degree of readiness (Jerusalem artichoke and zucchini) has been improved. The dried semi-finished product is manufactured by a low-temperature drying technique in an IR field at a temperature of 45...60 °C to the final solids content of 12...15 %. The adsorption properties of the dried semi-finished product of a high degree of readiness were determined and it was established that its swelling takes place due to the absorption of the water-fat emulsion while there is an actual increase in the volume of the semi-finished product by 2.3...2.6 times. A feature of the production technique of meat chopped semi-finished products with the addition of a high-readiness dried semi-finished product to the recipe is frying in an apparatus with functionally closed media. The duration of frying in the proposed apparatus with functionally closed media compared to the conventional technique is reduced by 2.4 times. Introduction to the recipe of meat chopped semi-finished products of dried semi-finished products based on Jerusalem artichoke and zucchini reduces total weight loss by 11.9 % of meat culinary products without shrinkage. The data on the chemical composition of meat chopped semi-finished products with the addition of dried semi-finished products in comparison with the control confirm the increase in the nutritional value of the prototype while the energy value is reduced by 19 %. The implementation of the improved technique will make it possible to obtain a competitive range of meat chopped products with natural ingredients that increase the nutritional value of products and eliminate the use of artificial ingredients.
A model of the apparatus for frying chopped semi-finished meat products has been designed, which is distinguished by the technique of heat supply by replacing metal-intensive and inertial heaters with inertia-free ones with a uniform distribution of the temperature field by a film resistive electric heater of radiative type. For condensing juice-containing vapors in functionally closed media, plate coil liquid coolers with Peltier elements are used. At the temperature of the heating surfaces of 180 °C, the cold side of the Peltier element provides a coolant temperature of up to 10 °C. The proposed solution could improve the competitiveness of the device, which is explained by the established technical and operational indicators. The improved device over 300 s provides a temperature in the center of a product of 90 °C, and on surface layers ‒ 130 °C, which characterizes the culinary readiness of meat products. When making samples conventionally, the surface layer warms up to 120 °C, and the central layer – to 72 °C, at the temperature of the contact surface of 160 °C over 180 s with crust formation. In addition, the difference between the opposite layers of the control sample is 85 °C, which confirms the uneven heating during frying in the conventional way, which is explained by the need to use auxiliary operations for turning the product. The heating time to operating temperature was reduced by 88.6 %, specific heat consumption was decreased by 43.0, and productivity by 14.8 %, with full culinary readiness of products, compared with the conventional device. The increase in the resource efficiency of the apparatus for frying meat products was confirmed, which is achieved by the implementation of the proposed design and hardware solutions to ensure the competitiveness of the apparatus that will make it possible to prepare original meat products
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