The impact of genetic factors on bovine and pork meat quality and biological value

The aim of the research was to determine the impact of genetic factors on the nutritional value and quality of bovine and pork meat. Objectives of the research: 1. To examine and evaluate the meat quality of different breeds of cattle and pig. 2. To examine and evaluate the quantity of fatty acids and their ratio in the meat of different breeds of cattle. 3. To examine and evaluate the quantity of fatty acids and their ratio in the meat of different breeds of pig in Lithuania. 4. To examine and evaluate the quantity of amino acids and their ratio in the meat of different breeds of cattle. 5. To examine and evaluate the quantity of amino acids and their ratio in the meat of different breeds of pig. The impact of breed to the quantities of amino acids in meat and fatty acids in intramuscular fat was evaluated concerning cattle and pigs reared at identical feeding and storage conditions. No research concerning Lithuanian cattle and pigs breeds were carried out before. The most common contemporary breeding cattle and pig breeds and their crosses testing data on meat quality were enlarged. The exact quantities of amino acids and fatty acids in the Lithuania-breed cattle and pig meat are essential to be known for health purposes of the country population. It is important to provide optimum potential use of cattle and pig breeds and their crosses in order to enhance the nutritional value of meat and its quality. Detailed meat research of different breeds and crossbreeds of cattle and pigs being done and the impact of genetic factors on amount of the amino acids and fatty acids in the meat determined, the choice arises while selecting and using more commonly breeds and their crosses with higher amounts of essential amino acids of meat and more favorable ratio of fatty acids