Pomitun I. A., Korh I. V., Kosova N. O., Bojko N. V., Pan'kiv L. P., Riazanov P. O.
Pages: 31-37.

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Abstract

The purpose. To determine features of formation of lethal indexes and qualities of meat at young rams at different intensity of body height and alive mass at slaughter. Methods. Complex conventional zootechnical, laboratory and biometric methods of probes. Results. Relative assessment is made of lethal indexes and quality of meat at lambs of different intensity of body height and alive mass at slaughter. The results gained in experience testify to high level of meat productivity of young rams of both groups. At lifetime visual assessment of meat shapes before slaughter their fatness is recognized as average. Whereas the most expressive regularity on martempering meat qualities in all terms of slaughter was in the first group. Young rams of both experimental groups, evaluated according to American scale of quality of carcasses, were treated to class “A”. As a result of combination of two critical parameters (age and marbling) all carcasses were classified as “Select” at extent of marbling of mutton from 3 (55,6%) up to 4 (44,4%) points. With heightening alive mass at slaughter marbling of the longest muscle of a back improved. On chemical compound average samples of the mutton, gained from young animals of both groups, to the full matched to demands to high–quality meat raw material and had no authentic differences among themselves. Conclusions. Features of formation of meat productivity at young rams are determined at different intensity of their body height under the influence of feeding with protected from fission in gizzards of the bypass–protein additive and different alive mass at slaughter. It was accompanied by increase of prelethal alive mass, masses of fresh–killed carcass, slaughter–weight, dressing percentage, heightening the high–calorie worth of 1 kg of meat in average samples of forcemeat. At the same time the muscular tissue of young rams with increased intensity of body height (1 group) on the amount of nutritional ingredients in structure of dry matter has appeared less watery and more enriched with protein content at almost equal accumulation of grease and ash.

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Key words: young rams, lethal indexes, meat productivity, chemical compound of meat.

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