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Michalchenko Stepan,  doctor agricultural science, profesor
http://orcid.org/0000-0003-3679-073X
Chechui Helena, candidate of  biological science, Assistents of profesor
http://orcid.org/0000-0002-8514-397X
State biotechnology University

DOI https://doi.org/10.32900/2312-8402-2021-126-89-98

Keywords: bulls, protein, essential amino acids, nonessential amino acids, beef, ontogenesis

Abstract

Results of protein evaluation, and essential and nonessential amino acids in protein as indicators of the nutritional value of beef are presented. On purebred of the milk and combination direction of productivity, in particular, Simmental, Black-Marked, Red Steppe, Lebedinsky, Anglerovsky, and Ukrainian Grey bulls breeds when used in process of animal feeding intensive nutrition technology. In the process of further growth and development of cattle, the dynamics of protein content is not observed. It was revealed that the protein content in the beef of the bulls of the studied breeds did not change during the experiment on the sum of the breeds, however, there is interbreed variability of this indicator: at 3 months the highest protein content is observed in the Lebedinsky and Ukrainian Grey breeds, the lowest in the Angler breed, at 9 months the lowest content of this indicator in the Red Steppe and Angler breeds, and the smallest in the Ukrainian Grey. A feature of the percentage of amino acids in protein is a decrease in this at 12 months in all breeds studied, which can be explained by switching the metabolism of bulls from nitrogen to lipid. The feeding level during the nesting period showed the potential for increasing meat productivity due to the animals receiving the same nutritional value of the rations, taking into account the detailed nutritional norms. Feed nutritional value during the experiment was 690 − 757 kg of crude protein, one feed unit contained 102 − 105 g of digestible protein and 9.84 −9.91 kJ of metabolic energy per kg of dry weights.
The results of this work are relevant for assessing the quality of beef according to the criterion of the biological value of protein in the carcasses of bulls of the combined and milk breeds of productivity, taking into account the requirements of the modern market.

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