Veterinary sanitary characters of cattle meat infected by leptospirosis
2013
Kuzembekova, G., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Kirkimbayeva, Z., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Sarsembaeva, N., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Paritova, A., Kazakh National Agrarian Univ., Almaty (Kazakhstan)
This article presents data on veterinary and sanitary evaluation of cows’ (Bovis) meat infected by leptospirosis. The material for the study was a sample of muscle tissue of m. longissimus dorsi taken at slaughter of 10 cows (Bovis) kept on farms in Almaty region. The following parameters have been examined in muscle tissue: water, protein, fat, ash, amino acid composition. Besides the biochemical studies we also measured pH of meat, put the reaction of neutral formalin (Formalin test) and determined the biological value of meat. It was determined that physical and chemical characteristics of sick animal meat have significant deviations from the norm. Such meat rapidly accumulates products of protein decay. The amount of essential and nonessential amino acids decreases, which indicates low nutritional value of meat. Meat of cattle infected by leptospirosis concedes by nutritional and biological value comparing to meat of healthy animals.
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