В. П. Панов The paper deals with some issues related to the meat productivity development of three breeds of sheep of different production purposes: Kuibyshev (meat-wool), Romanov (wool skin) and Texel (meat). Most studies on meat productivity are based on determining the carcass composition: all the muscles, bones, and fat tissue. It should be taken into account that the muscles that form the animal’s body differ in their internal structure depending on the location and function. Morphofunctional classification is based on a number of structural and biochemical parameters of muscles (tissue ratio, diameter of muscle fibers, amino acid composition, etc.). The authors have studied and analyzed 11 dynamic (type I), 8 statodynamic, 1 semistatodynamic and 1 statodynamic muscles. The Romanov lambs are of the smallest weight (2820 g), which affected their subsequent growing. At the age of 4 months, the pre-slaughter weight of the Romanov rams is lower than that of their Kuibyshev and Texel counterparts by 32.4 and 26.5%, respectively. The relative mass of carcass and muscle increases most significantly in the Texel meat breed - by 35.1 and 31.1% (36.61%), despite intensive fat accumulation (13.25%). This does not negatively affect the ratio of total muscle and bone mass, which is the highest in the meat breed (4.7:1) and is higher than in other breeds. In general, the proportion of muscles of type I and II in meat animals tends to increase relative to individuals of the meat-wool and wool skin groups. The carcass and muscles of all sheep breeds are characterized by a low but positive allometry. The muscle growth of meat individuals is slightly higher than that ofother sheep breeds (b=1.091 vs. 1.063-1.077). Unlike muscles, bones are inferior in growth to the mass of animals, i.e. they have a negative allometry (b=0.793-0.820). The highest power coefficients of allometric equations are inherent in visceral adipose tissue (b=1.760-1.934). In meat animals, the growth rate of the trapezoid and latitudinal muscles reaches the highest values (b=1.19-1.27). The authors believe such studies to be promising and necessary in assessing the meat productivity of farm animals of various breeds.
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