Nutritional and energy value of meat products from heifers of different breeds and production types under intensive rearing

Ю. А. Юлдашбаев; В. И. Косилов; Е. А. Никонова; И. А. Рахимжанова; Н. П. Герасимов

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Ю. А. Юлдашбаев cover

В. И. Косилов cover

Е. А. Никонова cover

И. А. Рахимжанова cover

Н. П. Герасимов

The implementation of a program aimed at significantly increasing the production potential of beef cattle breeding should be based on the efficient utilization of available breed resources, which implies the involvement of surplus replacement heifers as a component for fattening. The aim of this study was to assess the nutritional value of an average sample of minced meat and the yield of nutrients in the edible portion of the carcass of red steppe (Group I), Simmental (Group II), and Kazakh white-headed (Group III) heifers. It was found that Group I heifers were inferior to their counterparts in Groups II and III in terms of the mass fraction of dry matter in the average minced meat sample by 2.21% and 3.81%, extractable fat by 1.09% and 2.59%, and protein by 1.11% and 1.20%. Moreover, Group III heifers showed an advantage over Group II heifers in the magnitude of the analyzed parameters, which amounted to 1.60%, 1.50%, and 0.09%, respectively. Heifers in Groups II and III exhibited a higher yield of dry matter in the edible portion of the carcass compared to their Group I counterparts, amounting to 11.88 kg (21.54%) and 15.15 kg (28.10%). In terms of protein yield, Group I heifers were inferior to those in Groups II and III by 6.43 kg (22.36%) and 6.39 kg (22.22%), and in extractable fat by 5.79 kg (23.32%) and 8.26 kg (33.27%). This resulted in a higher energy value of beef products from Simmental and Kazakh white-headed heifers in Groups II and III, with the latter holding a leading position.

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