Search citation statements
Paper Sections
Citation Types
Year Published
Publication Types
Relationship
Authors
Journals
Проведены исследования мясной продуктивности и качественных характеристик говядины, полученной от бычков черно-пестрой породы и их помесей с абердин ангусами. Наиболее тяжеловесные туши с равномерным поливом жировой тканью получены от помесных бычков. Масса туши, выход туши, убойный выход и масса внутреннего жира были выше показателей чистопородных сверстников в среднем на 13,8%, 2,1%, 2,51% и 29,1% соответственно. Длина и обхват бедра у помесных бычков были больше на 19,24 см (30,3%) и 41,41 см (47,3%); масса передней и задней четверти их полутуши была выше на 13,4%, чем у чистопородных аналогов. Они же обладали и большей площадью «мышечного глазка» на 8,03 см2, или 14,3%, по сравнению с чистопородным молодняком. Морфологический состав четвертей полутуши находился в прямой зависимости от происхождения животных: масса мякотной части у помесей составила в среднем по передней и задней четвертям 72,28и 73,40%. По количеству жировой ткани они достоверно превосходили показатели чистопородных бычков на 1,14 кг (0,8%), а по коэффициенту мясности передней и задней четвертей полутуши — на 1,03 и 1,19 ед. соответственно. Химический состав длиннейшей мышцы спины имел некоторые различия между показателями бычков разных групп. Массовая доля влаги оказалась ниже в пробе мышцы помесных бычков на 4,16% при более высокой массовой доле жира — на 4,64%. Функционально-технологические свойства говядины характеризовались величиной рН мяса в пределах от 5,57 до 5,74 по группам бычков. Показатели влагоудерживающей и влагосвязывающей способностей у помесного поголовья были выше на 6,9 и 4,4% чем у чистопородных сверстников. Промышленное скрещивание оказало существенное влияние на количественные и качественные показатели мясной продуктивности бычков. We conducted the researches on meat productivity and quality characteristics of beef obtained from black-and-white bulls and their crossbreeds with the Aberdeen-Angus breed. The heaviest carcasses with uniform watering of adipose tissue were obtained from the crossbred bulls. Carcass weight, carcass yield, slaughter yield and internal fat mass were higher in crossbred bullsthan inpurebred bullsin averageby 13.8% and 2.1%, 2.51% and 29.1 %respectively. The length and girth of the thigh of the carcasses of crossbred bulls were larger than those of purebred analogues by 19.24 cm (30,3%) and 41.41 cm (47,3%); and the weight of the anterior and posterior quarters of the semi- carcasswere larger by 13.4%in crossbred young. The bulls of the experimental group hadthe largest area of the "muscle eye" by 8.03 cm or by 14.3% in comparison with purebred bulls. The morphological composition of the quarters in the semi-carcasses of crossbreeds dependeddirectlyon the origin of the young: the mass of meat contentinfront and back quarters was in average 72.28% and 73.40%. The amount of adipose tissueof crossbred bullsexceeded the indicators ofpurebred bullsby 1.14 kg (0.8%) and meat ratio of their front and back quartersalso was above significantly by 1.03 and 1.19 units respectively. The chemical composition of the longest back muscle had some differences between the groups ofthe bulls. The mass amount of moisture in the muscle sample of the crossbred bulls was 4.16% lower andthe mass amount of fat was higher by 4.64%. The functional and technological properties of beef were characterized by pH value of meat, ranging from 5.57 to 5.74 in the groups of the bulls. Water-holding and moisture-binding capacities in crossbred herd of bulls werehigher by 6.9% and 4.4% than in purebred animals.
Проведены исследования мясной продуктивности и качественных характеристик говядины, полученной от бычков черно-пестрой породы и их помесей с абердин ангусами. Наиболее тяжеловесные туши с равномерным поливом жировой тканью получены от помесных бычков. Масса туши, выход туши, убойный выход и масса внутреннего жира были выше показателей чистопородных сверстников в среднем на 13,8%, 2,1%, 2,51% и 29,1% соответственно. Длина и обхват бедра у помесных бычков были больше на 19,24 см (30,3%) и 41,41 см (47,3%); масса передней и задней четверти их полутуши была выше на 13,4%, чем у чистопородных аналогов. Они же обладали и большей площадью «мышечного глазка» на 8,03 см2, или 14,3%, по сравнению с чистопородным молодняком. Морфологический состав четвертей полутуши находился в прямой зависимости от происхождения животных: масса мякотной части у помесей составила в среднем по передней и задней четвертям 72,28и 73,40%. По количеству жировой ткани они достоверно превосходили показатели чистопородных бычков на 1,14 кг (0,8%), а по коэффициенту мясности передней и задней четвертей полутуши — на 1,03 и 1,19 ед. соответственно. Химический состав длиннейшей мышцы спины имел некоторые различия между показателями бычков разных групп. Массовая доля влаги оказалась ниже в пробе мышцы помесных бычков на 4,16% при более высокой массовой доле жира — на 4,64%. Функционально-технологические свойства говядины характеризовались величиной рН мяса в пределах от 5,57 до 5,74 по группам бычков. Показатели влагоудерживающей и влагосвязывающей способностей у помесного поголовья были выше на 6,9 и 4,4% чем у чистопородных сверстников. Промышленное скрещивание оказало существенное влияние на количественные и качественные показатели мясной продуктивности бычков. We conducted the researches on meat productivity and quality characteristics of beef obtained from black-and-white bulls and their crossbreeds with the Aberdeen-Angus breed. The heaviest carcasses with uniform watering of adipose tissue were obtained from the crossbred bulls. Carcass weight, carcass yield, slaughter yield and internal fat mass were higher in crossbred bullsthan inpurebred bullsin averageby 13.8% and 2.1%, 2.51% and 29.1 %respectively. The length and girth of the thigh of the carcasses of crossbred bulls were larger than those of purebred analogues by 19.24 cm (30,3%) and 41.41 cm (47,3%); and the weight of the anterior and posterior quarters of the semi- carcasswere larger by 13.4%in crossbred young. The bulls of the experimental group hadthe largest area of the "muscle eye" by 8.03 cm or by 14.3% in comparison with purebred bulls. The morphological composition of the quarters in the semi-carcasses of crossbreeds dependeddirectlyon the origin of the young: the mass of meat contentinfront and back quarters was in average 72.28% and 73.40%. The amount of adipose tissueof crossbred bullsexceeded the indicators ofpurebred bullsby 1.14 kg (0.8%) and meat ratio of their front and back quartersalso was above significantly by 1.03 and 1.19 units respectively. The chemical composition of the longest back muscle had some differences between the groups ofthe bulls. The mass amount of moisture in the muscle sample of the crossbred bulls was 4.16% lower andthe mass amount of fat was higher by 4.64%. The functional and technological properties of beef were characterized by pH value of meat, ranging from 5.57 to 5.74 in the groups of the bulls. Water-holding and moisture-binding capacities in crossbred herd of bulls werehigher by 6.9% and 4.4% than in purebred animals.
Determining the compliance of the quantitative and qualitative characteristics of the domestic cattle breed beef by the EUROP carcass standards is of great importance during Ukraine's accession to the European Union. The beef quality of a 21-month-old bull of the Ukrainian black and white dairy breed dependent on the subcutaneous adipose tissue development was evaluated at "Zhuravushka" FG in Kyiv region. From birth to 4 months of age, they were kept in groups of 25 heads. Growth and fattening were carried out at a feeding platform. For slaughter, the cattle were formed by a method of analogous groups. Following the EUROP system, the coverage of the carcasses with the subcutaneous fat was visually evaluated in five classes. The colour of the muscular and adipose tissue was determined by a scale of 1 to 7. The marbling of the muscular tissue was evaluated on a scale of 1 to 12, and the thickness of the carcass fat was measured between the 12th and 13th ribs as per the JMGA method. For chemical analysis to be conducted, 300 g of m. longissimus dorsi were taken from each cattle. The minced meat from that place was analyzed for total fat content – according to DSTU ISO1443:2005, mass, total ash - according to DSTU ISO 936-2008, moisture – according to DSTU ISO 1442-2005, pH – according to DSTU ISO 2917-2001 with the use of the laboratory ionometer (I-160M), penetration with the use of the automatic penetrometer PM DH in the laboratory of the department of meat, fish and seafood technologies of the National University of bioresources and nature management of Ukraine (NUBNMU). The beef's moisture-retaining capacity, broth tasting, and cooked meat were carried out in the "Meat Quality" laboratory of the Department of Milk and Meat Production Technologies of the NUBNMU. As the amount of subcutaneous fat increases, the marbling class of the bull beef does not increase. The development of the subcutaneous adipose tissue has no impact on the colour, pH, boiling, and transverse cut force of the beef. Due to better subcutaneous adipose tissue development, the meat has a higher moisture-retaining capacity than beef with its smaller amount. The development of the adipose tissue on the carcasses of the 21-month-old bull beef of the Ukrainian black and white dairy breed by the EUROP standard does not permit the prediction of the qualitative characteristics of the beef.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.