Features of the amino acid composition of sheep meat of the Edilbaevsky breed of the new «Povolzhsky» type
https://doi.org/10.26897/2074-0840-2021-4-23-25
Abstract
The article presents the results of the analysis of the amino acid composition of meat obtained from different types of Edilbay sheep, identifies the advantages of the new «Povolzhsky» type and draws conclusions about the effectiveness of breeding work in LLC «Edilbay».
About the Authors
I. F. Gorlov
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production; Volgograd State Technical University
Russian Federation
Russian Federation
Volgograd
M. I. Slozhenkina
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production; Volgograd State Technical University
Russian Federation
Russian Federation
Volgograd
I. V. Cerenov
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
Russian Federation
Russian Federation
Volgograd
S. A. Knyazeva
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
Russian Federation
Russian Federation
Volgograd
A. O. Reshetnikova
Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
Russian Federation
Russian Federation
Volgograd
Yu. A. Yuldashbaev
Russian State Agrarian University – Moscow Timiryazev Agricultural Academy
Russian Federation
Russian Federation
References
1. Karabut T. Consumption of mutton in Russia can grow three times [Electronic resource] // Rossiyskaya Gazeta: Internet portal. Access mode: https://rg.ru/2021/01/08/potreblenie-baraniny-v-rossii-mozhet-vyrasti-v-tri-raza.html (accessed: 01.11.2021).
2. Mamaev S.S. Biochemical composition and quality of young sheep meat / S.S. Mamaev, T.S. Kubatbekov, Z.A. Galieva // Proceedings of the Orenburg State Agrarian University. – 2014. – № 2. – Рp. 191-192.
3. Pekhtereva A.V. Amino acid composition of sheep meat // Animal husbandry and veterinary medicine. – 2016. – № 3. – Рp. 41-43.
4. Gorlov I.V. Improvement of economic and biological features of sheep of the Edilbaev breed / I.F. Gorlov, Yu.A. Yuldashbayev, T.A. Magomadov [et al.]. – Volgograd, 2020-188 p.
Review
For citations:
Gorlov I.F., Slozhenkina M.I., Cerenov I.V., Knyazeva S.A., Reshetnikova A.O., Yuldashbaev Yu.A. Features of the amino acid composition of sheep meat of the Edilbaevsky breed of the new «Povolzhsky» type. Sheep, goats, wool business. 2021;(4):23-25. (In Russ.) https://doi.org/10.26897/2074-0840-2021-4-23-25
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