М'ясна продуктивність корів абердин-ангуської породи різного походження

Abstract

У науковій статті представлені результати досліджень м’ясної продуктивності корів абердин-ангуської породи різного походженн. В результаті проведених досліджень встановлено що туші корів створюваної ангуської породи характеризуються більшими ваговими показниками, є більш повном'ясними та менш схильними до накопичення жиру в порівнянні з ровесницями британського походження

Improvement of beef production technology by the use of specialized beef breeds is one of the most important problems of the agrarian sector of national economy of Ukraine. For this purpose the main characteristics which determine meat production of cattle stock are breed, sex, age, rearing and fattening intensity and methods of live-stock handling. The leader in the number of livestock among the imported beef breeds in Ukraine is the Aberdeen Angus breed. Multi-year research of meat productivity shows that meat of this breed’s heifers is characterized by unique succulence and marbling, high quality and splendid tastiness. At the same time the negative attribute of the breed is relatively low heifers’ body weight, compared to other beef breeds, and excessive fat deposition at early age. Therefore nowadays there is a reason for breeding variety – new domestic beef breed based on Aberdeen Angus breed, which would keep high-quality tastiness and marbling of beef and would be more competitive under intensive technology. Herewith large attention should be paid to the studying of meat qualities of heifers, both of original breed and of the domestic one bred on its basis. Data concerning meat productivity of Aberdeen Angus breed heifers of various origins in conditions of year-round outdoor breeding system in the East of Ukraine are presented in the article. Subjects of research were represented by Aberdeen Angus breed heifers of British selection (the Ist group) and by forming Ukrainian Angus breed heifers (the IInd group). Research of meat qualities was carried out and was followed by testing slaughter of three heifers from each group. Performed research indicated that heifers of the IIndgroup prevailed over heifers of the same age of the Istgroup according to the main slaughtering indexes. By hot carcass weight and carcass yield in relative values heifers of the IIndgroup had more full meat and also were characterized by greater slaughtering weight and slaughtering yield. Domestic Angus breed heifers were defined by less liability to fat deposition with aging and by having more lean meat. The important point is that forming Ukrainian Angus breed heifers shows lower bones yield that heifers of British selection and also the Istgroup significantly prevails by meat yield per 1 kg of bones. To conclude it should be mentioned that forming Ukrainian Angus breed heifers results as more cost effective and competitive in conditions of current market economy.