Качествнные показатели мяса телят выращенных по системе мясного скотоводства «корова-теленок»

Abstract. An important role in evaluating the nutritional value of meat is played by the content of moisture, protein and fat in the pulp, that is, the chemical composition of the meat. In general, the concept of “meat quality” is broader and depends on the pedigree, sex-age and fattening characteristics of animals, feeding, keeping conditions and a number of other factors. When studying the quality of meat an important place is occupied by physical and chemical studies of muscle tissue. The purpose of the research was to study the influence of feeding and keeping conditions on the chemical composition and qualitative indicators of meat in bull calves reared for meat production purposes. When studying the influence of breed affiliation on the productive qualities of the Aberdeen Angus x Blackand-White crossbreds (control) and pure-bred Sharolaise bull-calves, grown on the “cow-calf” system, it was established that the indices of the chemical composition of the longest muscle of the back, the water and protein content were slightly higher in bull-calves of Sharolaise breed, the difference being of 0.2 and 0.3%, respectively. There are no reliable differences. Meat quality data showed that pH and color intensity were slightly higher in Aberdeen Angus x Black-and-White calves, the difference being of 8.5% (P