Kh A Amerkhanov, F G Kayumov, N N Shevlyuk, I M Dunin, N P Gerasimov, R F Tretyakova
Research was carried out according the plan of research scientific works on 2019-2021 yy. FSBSI FRC BST RAS (No 0761-2019-0012)
Amino acid and fatty acid compositions of beef obtained from Kalmyk steers of various breeding types
Kh A Amerkhanov1, F G Kayumov2, N N Shevlyuk3, I M Dunin4, N P Gerasimov2, R F Tretyakova2
1Department of Animal and Pedigree Breeding of the Ministry of Agriculture of the Russian Federation(Moscow, Russia)
2Federal Research Center for Biological Systems and Agrotechnologies of the Russian Academy of Sciences (Orenburg, Russia)
3Orenburg State Medical University (Orenburg, Russia)
4 All-Russian Research Institute of Breeding Work (Moscow region, Village Forest Glades, Russia)
Summary. Separation of various zonal and breeding types in Kalmyk cattle affects the level of productivity, exterior constitutional peculiarities and the unique genealogical structure of herds. However, the variability of meat quality indicators in conjunction with the origin of various breed structural elements is not well understood. The purpose of the work was to study the characteristics of amino acid and fatty acid compositions of protein and muscle tissue lipids in the Kalmyk steers of different breeding types. The object of the study was 15-month Kalmyk steers: group I – young animlas of type «Aita», group II – factory-type animals «Voznesenovsky». Ecological zones of origin of experimental steers differ in climatic characteristics. The maximum content of essential amino acids was found in steers of the type «Aita» by 3.41% (P≤0.05). Significant intergroup differences were identified by the synthesis of lysine, histidine, and valine. Young animals of Voznesenovsky type were characterized by a greater share of saturated fatty acids in the composition of muscle tissue lipids. Their peers of the breeding type «Aita» were distinguished by an increased ratio of unsaturated to saturated fatty acids by 0.09 units. (P≤0.05). Thus, the differentiation of Kalmyk cattle into factory types caused differences in the amino acid and fatty acid compositions of beef.
Key words: bulls, Kalmyk breed, «Aita» breeding type, «Voznesenovsky» breding type, muscle tissue, beef quality, amino acid composition, fatty acid composition.
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Amerkhanov Kharon Adiyevich, Dr. Sci (Agr.), Academician of Russian Academy of Sciences, Director, Department of Animal and Pedigree Breeding of the Ministry of Agriculture of the Russian Federation, 107139, Moscow,Russia,Orlikov Lane, 1/11, tel.: +7(499)975-52-44, e-mail: email@example.com
Kayumov Foat Galimovich, Dr. Sci. (Agr.), Professor, Head of the Scientific Direction, Head of the Laboratory of New Breeds and Types of Beef Cattle Federal Research Center for Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Januarya St., tel.: 8(3532)43-46-76, cell phone 8-987-341-75-80, е-mail: firstname.lastname@example.org, email@example.com
Shevlyuk Nikolay Nikolaevich, Dr. Sci (Biol.), Professor, Orenburg State Medical University of the Ministry of Health of the Russian Federation, 460000, Orenburg, Russia, 6 Sovetskaya St., tel.: +79058433745, e-mail: firstname.lastname@example.org
Dunin Ivan Mikhaylovich, Dr. Sci (Agr.), Academician of Russian Academy of Sciences, Director, All-Russian Research Institute of Breeding Work, 141212, Russia,Moscow region, Pushkin district, Village Forest Glades, LeninSt., tel.: 8(495)515-95-57, e-mail: email@example.com
Gerasimov Nikolay Pavlovich, Cand. Sci (Agr.), Senior Researcher, Department for Beef Cattle Breeding, Federal Research Center for Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Januarya St, e-mail: firstname.lastname@example.org
Tretyakova Ruzia Foatovna, Specialist of Department for Beef Cattle Breeding, Federal Research Center for Biological Systems and Agrotechnologies of the Russian Academy of Sciences», 460000, Russia, Orenburg, 29,9 Januarya St.,tel.: 8-912-358-96-17, e-mail: email@example.com
Received: 28 August 2019; Accepted: 16 September 2019; Published: 30 September 2019Download