Victoria V Grechkina, Elena V Sheyda, Svyatoslav V Lebedev

DOI: 10.33284/2658-3135-103-4-117

UDC 636.084.1:636.085.57

Acknowledgements:

The research was carried out with the support of the Russian Science Foundation. FSBSI FRC BST RAS (No. 20-16-00088)

The сhemical and morphological composition of calf muscle tissue depending on the balance

of the diet with aminoacids

Victoria V Grechkina1,2, Elena V Sheyda1,3, Svyatoslav V Lebedev1

1 Federal Research Centre оf Biological Systems and Agrotechnologies of the Russian Academy of Sciences (Orenburg, Russia)

2Orenburg State Agrarian University (Orenburg, Russia)

3Orenburg State University (Orenburg, Russia)

Summary. The value of meat obtained from animals depends on the quantitative ratio of protein, fat, the content of essential amino acids, vitamins, macro and microelements necessary for humans. The experiment studied the effect of a mixture of essential amino acids lysine-methionine-threonine-tryptophan on the chemical and morphological composition of muscle tissue of Kazakh white-headed calves at 18 months of age. The following components of the diet (per 1 kg of feed) were used: I experimental group – 2 g of lysine + 2 g methionine + 3 g of threonine+1 g of tryptophan, II experimental group in the same composition with an increase in the dose of amino acids by 1 g. The results showed that the additional introduction of amino acids has a positive effect on the slaughter quality of calves. The slaughter weight of bulls of the II experimental group was significantly higher than that of calves of the control group by 27,8 kg (P≤0,05) and by 14,8 kg (P≤0,05) of calves of the I experimental group. The value of the protein quality index was 6,50 and exceeded the peers from the control group by 5,23% and the I experimental group by 4,31% (P≤0,05). Thus, the introduction of essential amino acids in the diet with a concentration of amino acids 3 g of lysine + 3 g methionine + 4 g threonine + 2 g of tryptophan allows you to get calves with a larger mass of pulp in the carcass and its output. The accumulation of the optimal amount of intramuscular fat, as well as high value of the protein quality indicator, indicate good nutritional advantages of bulls of the II experimental group.

Key words: calves, feeding, muscle tissue, amino acids, protein, fat, dry matter.

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Grechkina Victoria Vladimirovna, Cand. Sci (Biol.), Researcher, Laboratory for Biological Testing and Expertise, Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Yanvarya St., Associate Professor, Department of Noncommunicable Animal Diseases, Orenburg State Agrarian University, 460014, Orenburg, Russia, 18 Chelyuskintsev, St.,  tel.: 8-922-877-14-97, e-mail: Viktoria1985too@mail.ru

Sheyda Elena Vladimirovna, Cand. Sci (Biol.), Researcher, Laboratory for Biological Testing and Expertises, Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Yanvarya St.; Researcher, Experimental Biological Clinic, 460018, Orenburg, Russia, Orenburg State University, 13 Pobedy Ave, 8-922-862-64-02, e-mail: elena-shejjda@mail.ru

Lebedev Svyatoslav Valerevich, Dr. Sci. (Biol.), Leading Researcher, Laboratory for Biological Testing and Expertises, Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia, 29, 9 Yanvarya St.,  tel.: 8-912-345-87-38, e-mail: lsv74@list.ru

Received: 27 November 2020; Accepted: 14 December 2020; Published: 31 December 2020

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