| Issue |
E3S Web Conf.
Volume 380, 2023
International Conference “Scientific and Technological Development of the Agro-Industrial Complex for the Purposes of Sustainable Development” (STDAIC-2022)
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|
|---|---|---|
| Article Number | 01016 | |
| Number of page(s) | 10 | |
| DOI | https://doi.org/10.1051/e3sconf/202338001016 | |
| Published online | 13 April 2023 | |
Analysis of post-slaughter indicators of cattle bred on a collective farm (APK) named after Michurin, Vavozhsky district
Udmurt State Agrarian University, Izhevsk, Russia
1 Corresponding author: chydo.izhevsk@rambler.ru
The scientific and economic experiment was conducted in the conditions of the Michurin collective farm in the Vavozhsky district. The purpose of the research was to conduct a scientific and economic experiment to study the meat productivity of black-and-white cattle of different sex and age groups bred in the conditions of the Michurin collective farm (SHPC), followed by an assessment of the compliance of the beef obtained with the requirements of GOST 34120- 2017. The following experimental groups were formed in the experiment: 1 experimental group (AC) – adult cattle (cows of two or more calves); 2 experimental group (MCP) – young cattle, first-calf cows – young female cattle that calved once; 3 experimental group (MT) - young cattle, heifers aged from 8 months to two years. 4 experimental group (MB) - young animals, bulls aged from 8 months to two years. In the course of scientific and economic experience, it was found that among all sex and age groups of cattle entering for slaughter and primary processing at LLC Uvinsky Meat Processing Plant, only fattening bulls (a group of young animals) fully comply with the requirements of the modern standard GOST 34120-2017 in terms of carcass weight, morphological composition of carcasses.
Key words: adult cattle / young animals / cow / first-calf cow / heifers / fattening bulls
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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