Comparative assessment of nutritional and biological value of beef from calves of various breeds
2017
Gorlov, I., Volga Region Research Inst. of Manufacture and Processing of Meat and Milk Production, Volgograd (Russian Federation);Volgograd State Technical Univ. (Russian Federation) | Azhmuldinov, E., All-Russian Research Inst. of Beef Cattle, Orenburg (Russian Federation) | Karpenko, E., Volga Region Research Inst. of Manufacture and Processing of Meat and Milk Production, Volgograd (Russian Federation);Volgograd State Technical Univ. (Russian Federation) | Zlobina, E., Volga Region Research Inst. of Manufacture and Processing of Meat and Milk Production, Volgograd (Russian Federation)
The article presents the results of the research studies on comparative assessment of the nutritional and biological value of beef from calves of Simmental (I), Black-and-White (II), Bestuzhev (III), Hereford (IV) and Aberdeen Angus (V) breeds. The calves of Simmental, Hereford, and Aberdeen Angus breeds had the parameter of the carcass weight higher than the calves of Black-and-White and Bestuzhev breeds, at the average, by 7.3 (3.2 %) and 14.6 kg (6.7 %), respectively. The protein proportion in meat of the calf carcasses in all groups was 18.60-19.24 %. The meat from the Hereford youngsters contained more fat than meat of the calves in group I by 1.05 %, in group II – by 1.51 %, and in group III – by 1.77 %. The calculation of the biological value of protein showed that the beef breeds have a more balanced ratio of essential amino acids in their meat. The total content of amino acids in meat from the animals of the Aberdeen Angus breed was 327 mg per 1 g of protein, which is more by 3.8 %, 13.1, 11.2, and 2.8 % as compared with the calves in groups I, II, III, and IV. Thus, the beef obtained at slaughter of young stock of different breeds was evaluated as complete and balanced raw material in the matter of amino acid composition. Containing all essential amino acids for the protein synthesis flow, the meat was qualified for human consumption.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies