Productive Qualities of Beef Cattle Breeds in the conditions of the Southern Trans-Urals

Abstract

The paper deals with the topic of the development of the beef cattle breeding industry in the Tyumen region. The dynamics of the productive qualities of French beef breeds for a fifteen-year breeding period in the conditions of the south of the Tyumen region are analyzed. The object of the study is imported breeds such as Charolais, limousine, Salers and Aubrac. In the research process, the main economically useful and technological qualities were analyzed. Research results show that over a fifteenyear period of breeding French beef cattle in the Tyumen region, the annual increase in livestock ranges from 10 to 12%, the age of heifer insemination decreases to 19 months, calves reach business output up to 87%, milk production reaches up for calves up to 237 kg and heifers up to 218 kg. Evaluation of a complex of productive qualities shows that more than 90% of animals fully comply with the requirements of the standard. The experience of breeding cattle of French beef breeds in the conditions of the Tyumen region shows that animals have fully adapted to the new living conditions and have formed an important strategic reserve in the formation of the specialized industry of cattle breeding in the Russian Federation. Herewith, local breeders of high-quality meat give greater preference to such breeds as Hereford, Aubrac and Salers, which amounts to 30.2, 31.9 and 20.7%, and limousine and Charolais, which amounts to 12.0 and 5.2% respectively from the total population. This is explained by the complex of economic and biological features of these breeds, namely, modest requirements, precocity, reproductive abilities and other productive qualities.

The Economic Traits and Adaptive Capacity of Bull-calves of the Kazakh White-headed Breed to the Conditions of the Semidesert Zone of the Naryn Sands

“…Beef cattle breeds have good adaptive capacity to different natural climatic zones. Thanks to good stamina and ability to endure low temperatures they can be kept in cheap open houses (Bakharev A.A., 2011).…”

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“…The so-called "marble" meat, which cannot be obtained from breeding dairy breeds, is received from meat breeds of animals. Marbling indicates the presence of a fat layer in the muscle fiber [9,10,11,12].…”

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