References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2021-6-3-248-254

meat-187

Research Article

Статьи

Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes

https://orcid.org/0000-0002-7245-5173

Orlova

O. N.

candidate of economic sciences, director

203, Lermontovskaya Str., 344000, Rostov-on-Don, Russia

Tel.: +7–8632–64–67–62

WNIIMP-DON@yandex.ru

https://orcid.org/0000-0002-5309-7657

Mkrtichyan

V. S.

senior research scientist

203, Lermontovskaya Str., 344000, Rostov-on-Don, Russia

Tel.: +7–8632–64–67–62

WNIIMP-DON@yandex.ru

https://orcid.org/0000-0003-1683-0159

Skrypnik

L. V.

research scientist

203, Lermontovskaya Str., 344000, Rostov-on-Don, Russia

Tel.: +7–8632–64–67–62

WNIIMP-DON@yandex.ru

https://orcid.org/0000-0002-0885-4516

Krichun

L. V.

junior research scientist

203, Lermontovskaya Str., 344000, Rostov-on-Don, Russia.

Tel.: +7–8632–64–67–62

WNIIMP-DON@yandex.ru

North-Caucasian Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation

2021

27102021

63248254

2021

Orlova O.N., Mkrtichyan V.S., Skrypnik L.V., Krichun L.V.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/187

The paper presents the results of the investigation of the overall chemical composition (mass fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental animals of new genotypes: Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed. As a control, meat of purebred Sovetsky Merino was studied. The experimental and control rams were slaughtered at the age of 8 months by the conventional technology. Meat samples for laboratory examination were taken a day after slaughter. The results of the analysis of the overall chemical composition showed that lamb meat of new genotypes had lower moisture content and higher content of fat and protein compared to the control. Analysis of the amino acid composition of meat proteins of genotypes Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed revealed lower content of essential amino acids compared to the control. Comparison of amino acid scores showed that the amino acid composition of meat proteins from the experimental animals was limited by valine and lysine, respectively. It was concluded by the results of the investigations of the amino acid composition of proteins that the biological full value of proteins of mutton from new genotypes was 22.9% and 30.3% lower than that of the control.

fatty acid profilemeatquality characteristicssheep

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The authors declare that there are no conflicts of interest present.