The effect of lactulose-containing feed additives on the meat productivity of the Kalmyk fat-failed sheep and the quality of smoked sausages
https://doi.org/10.26897/2074-0840-2023-2-46-51
Abstract
The article presents studies on the study of the characteristics of growth, development and formation of meat productivity of Kalmyk fat-tailed rams when using a lactulose-containing feed additive in the feeding rations. And also an assessment was made of the produced smoked sausages «Sudzhuk» from the meat of experimental animals.
Keywords
Supporting agencies: The studies were performed under the RSF Grant 22-16-00041, State Scientific Institution NIIMMMP.
About the Authors
I. F. Gorlov
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
M. I. Slozhenkinа
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
D. V. Nikolaev
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
I. V. Tserenov
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
A. O. Gromova
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
A. E. Gishlarkaev
Volga Research Institute of production and processing of meat and dairy products
Russian Federation
Russian Federation
Yu. A. Yuldashbayev
Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev
Russian Federation
Russian Federation
T. A. Magomadov
Chechen State University named after A.A. Kadyrov
Russian Federation
Russian Federation
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Review
For citations:
Gorlov I.F., Slozhenkinа M.I., Nikolaev D.V., Tserenov I.V., Gromova A.O., Gishlarkaev A.E., Yuldashbayev Yu.A., Magomadov T.A. The effect of lactulose-containing feed additives on the meat productivity of the Kalmyk fat-failed sheep and the quality of smoked sausages. Sheep, goats, wool business. 2023;(2):46-51. (In Russ.) https://doi.org/10.26897/2074-0840-2023-2-46-51
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