MEAT TRAITS OF SHEEP GENOTYPES BRED IN THE REPUBLIC OF BELARUS

Abstract

The article presents data on meat productivity and meat quality of sheep of P×P and (R×P)×P genotypes. Scientific research was carried out in Combine “Vostok” JSC of Gomel district, in the laboratory for feed production technology and biochemical analysis and the laboratory for horse, fur and small animal breeding of the RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Ani- mal Breeding”. It was found that control slaughter parameters in purebred animals were better than in crossbred animals, since the Precoce is a specialized meat breed and the Romanovskaya is a wool breed. The difference in the indices of physicochemical properties of the longissimus dorsi muscle in the studied genotypes is insignificant and unreliable. However, in terms of mass fraction of fat, color intensity and water holding capacity, the crossbred young animals were ahead of the purebred ones by 1.33%, 6.67 extinction units and 12.12%, respectively. The results of nutritional value and organoleptic evaluation of mutton have shown that meat and broth obtained from crossbred animals have 0.1 points better nutritional quality compared to purebred counterparts.