Culinary and technological properties of the meat of steers fed in a diet with modern balancing additives

Abstract

to increase the meat productivity of young beef cattleThe results of comprehensive research, which was aimed at studying the impact of new balancing feed additives on the meat of Kazakh white-headed bulls and the quality of the obtained raw materials, are given. It was established that the observed advantage of the experimental groups against the control group was the intensity of their growth energy at the age of 12 months. The bulls of the I and II experimental groups exceeded their live weight control counterparts by 0.53 and 2.07%, respectively; 13 months - 1.10 and 3.23%; 16 months – by 2.49 and 5.43%. In general, during the observation period, the energy of increasing the live weight of steers in the experimental groups was greater than in the control group, by 6.64% in the I group and by 12.33% in the II group. At the age of 15 months. there is a decrease in the relative growth rate in each of the experimental groups, this indicates that the decrease in the growth rate of animals with age is associated with a slowdown in metabolic processes occurring in the body of young bulls, with an increase in the specific mass of differentiated cells and tissues and an increase in the body shares of reserve substances. The results of the research showed that in the average sample of the flesh of calves of the I and II research groups that received feed supplements, tryptophan was more than in the control counterparts by 1.37 and 2.95%, respectively, while oxyproline by 0 .34 and 4.16% less. The value of the protein-quality indicator of the meat of the steers of the experimental groups exceeded the value of the control analogues by 1.8 and 7.2%. The highest ratio of muscle tissue to connective tissue is characteristic of the muscles of the I, II experienced groups. In the II experimental group, the transverse banding of most fibers is more clearly expressed. The abundant presence of fatty inclusions determines the presence of "marbling", which favorably affects the taste, organoleptic and consumer properties of meat. The given data give reason to conclude that the bulls of the research groups were distinguished by the greatest intensity of growth, indicators of biological value and the best culinary and technological properties of meat. The research results confirm the feasibility of using new balancing feed additives