| Issue |
E3S Web Conf.
Volume 460, 2023
International Scientific Conference on Biotechnology and Food Technology (BFT-2023)
|
|
|---|---|---|
| Article Number | 01011 | |
| Number of page(s) | 7 | |
| Section | Food Microbiology and Safety | |
| DOI | https://doi.org/10.1051/e3sconf/202346001011 | |
| Published online | 11 December 2023 | |
Nutritional and energy value of muscle tissue of Limousine bulls of different genotypes
1 Ufa Branch of the Russian Academy of Sciences, Bashkir State Agrarian Institute, Ufa, Russia
2 Bashkir State Pedagogical Institute named after M. Akmulla, Ufa, Russia
3 Bashkir State Agrarian University, Ufa, Russia
4 LLC Meleuzovsky meat factory, Meleuz, Russia
5 Orenburg State Agrarian University, Orenburg, Russia
* Corresponding author: s_ta@inbox.ru
The article presents the results of a comparative study of the nutritional and energy value of beef obtained from bull calves of different genotypes. The aim of the study was to evaluate the nutritional and energy value of beef obtained from Limousin bulls of different genotypes. The research objects were half carcasses obtained as a result of control slaughter of Limousin breed bull calves, descendants of mothers of different origin, bred in the Kuyurgazinsky district of the Republic of Bashkortostan in the "Meat Union of Bashkir producers" Ltd. The bull calves were raised according to the cow-calf system, weaning from mothers was carried out at the age of 8 months before stabling, then growing up, the first and second periods of fattening were carried out. Control slaughter of bull calves was carried out when they reached the required meat condition at the age of 18 months. In the course of the studies of dry matter, protein, extracted fat and energy value of carcass muscle tissue, a significant increase in the dry matter, protein, extracted fat, and energy content was observed (p≤0.05) 8.8kg higher performance of bull calves with mothers of French origin compared to carcasses of bull calves from mothers of Australian origin (11.8%), at 5.3kg (12.8%), at 3.1 kg (10.1%) and at 248.6 MJ (12.8%) accordingly. Based on the data obtained, it can be assumed that the breeding of animals for a long period of time under conditions of different housing and feeding technologies influences the chemical composition characteristics and the energy value of the meat of the representatives of the Limousin cattle breed studied.
© 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, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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