Мясная продуктивность и качество говядины бычков французских мясных пород при разведении в Западной Сибири | Meat productivity of gobies of French meat breeds in breeding in Western Siberia

English. The study of meat productivity of introduced cattle breeds in Western Siberia using adaptive technologies is of scientific and practical interest. The experiment was conducted on 5 groups of Hereford, Limousine, Charolais, Aubrac and Salers bull calves. Meat productivity was studied during the control slaughter of animals at the Yalutorovsky meat processing plant. Three heads from each group were slaughtered. The slaughter was carried out according to the standard method developed by All-Union Academy of Agricultural Sciences (1997). The experimental material was processed by the method of variation statistics using the Microsoft Excel software application. Steers of French meat breeds in terms of live weight and average daily growth exceed the Hereford cattle breed. The mass of the carcass from the Charolais animals is 329.5 kg, which is more than this indicator in Hereford gobies by 75.3 kg PЎЭ0.999. The results of the chemical analysis indicate that the highest fat content is found in the minced meat of Hereford gobies-10.6%. Our research has established that the largest amount of edible parts is contained in the carcasses of the Obrak breed 82.5%, the smallest in the Salers breed-78%. Introduced breeds of cattle, when bred under new conditions, showed a fairly high level of meat productivity, carcasses were obtained from them at slaughter, with an optimal ratio of tissues and chemical composition of carcasses, in terms of the yield of edible parts in the carcass and the meat content coefficient, they surpass the Hereford breed of cattle. Thus, the French meat breeds are promising for the production of beef in the conditions of Western Siberia.

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