Определение мясных качеств бычков красно-пестрой породы в зависимости от линейной принадлежности

The article is devoted to the analysis of the meat qualities of gobies belonging to different lines of the central-chernozem type of red-motley breed of cattle. It was previously proved that red-motley cattle obtained on the basis of simmental and red-motley Holstein has not only a sufficiently high milk yield, but also shows good fattening and meat qualities. It was also established that the live weight of the bulls at 18 months of age, the mass of the carcass, the slaughter yield, the yield of pulp per 1 kg of bone tissue, there are no significant differences between the bulls of the red-motley breed and the animals of the Simmental breed. The results of the slaughter revealed a certain advantage of the Reflection Sovering line bulls over the peers of the Montwick Chiftein and Vis Back Aydial lines in terms of the mass of the fresh carcass, the carcass output, the slaughter output and the internal fat content. A comparative analysis of the morphological composition of half carcasses of experimental calves showed that meat from all three groups to compare the category refers to the first class. Calculation of the meat index showed that in the group of bulls of the Reflection Sovering line it amounted to 4.0 units, which is 0.2 units more than the meat index in the group of gobies of the Montwick Chiftein line and 0.1 units more than in the group of bulls of the Vis Back Aydial line. When evaluating the quality indicators of meat, good results were obtained. Analysis of the conducted researches shows that there is a relationship between water retaining capacity and meat tenderness, as well as between tenderness and loss of meat juice. Thus, the meat of the gobies of the Montwick Chiftein and Reflection Sovering lines requires less effort when cutting (2.8-3.0 kg / cm) than the meat of the Vis Back Aydial line bull-calves, which was characterized by higher rigidity. Studies of the fractional composition of muscle tissue proteins in experimental gobies of the abovementioned red-motley breed lines showed the highest bioavailability index for meat of Reflection Sovering line bulls - 1.32, the smallest - for meat of gobies of the Montwick Chiftein line - 1.26 and average - 1.30 - for gobies Vis Back Aydial lines. Studies have shown that in terms of their physical and technological properties, the meat of the gobies of the studied lines meets all the requirements of high-quality meat and is suitable for preparing dishes according to the most diverse culinary technology.