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Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 7(5): 427-433
Http://dx.doi.org/10.17582/journal.aavs/2019/7.5.427.433
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Ivan Fiodorovich Gorlov*1,2, Aleksandr Vasilevich Randelin1, Marina Ivanovna Slozhenkina1,2, Natalia Ivanovna Mosolova1, Valentina Viktorovna Randelina1, Oksana Aleksandrovna Sutorma3, Yuri Nikolaevich Fedorov4, Yuri Dmitrievich Danilov1

1Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131, Rokossovskogo street, 6, Volgograd, Russian Federation; 2Volgograd State Technical University, 400005, Lenin avenue, 28, Volgograd, Russian Federation; 3Volgograd State Agrarian University, 400002, University avenue, 26, Volgograd, Russian Federation; 4All-Russian Research and Development and Technological Institute of Biological Industry, 141142, Shchelkovsky district, Biocombinate Village, Moscow region, Russian federation

Abstract | The paper presents the results of studies on the effect of a GH genotype of Angus steers on the growth rate and quality of meat products. It has been established that the GC and CC genotypes steers at the age of 8 months out yield their GG genotype agemates by 0.92 and 2.62% in terms of the live weight and at 16 months of age by 2.83 and 6.26%, respectively. Over the period of the experiment, the CC genotype steers had higher average daily gain in the live weight than the GG and GC genotypes steers by 9.87 and 5.15%. The control slaughter results have shown that animals of these genotypes exceeded their agemates in terms of the hot carcass weight by 9.17 and 4.76%, respectively, carcass yield by 1.65 and 0.81%, weight of carcass flesh by 10.37 and 5.17% and its yield by 0.91 and 0.31%. The results of the chemical analysis of an average flesh sample of carcasses has shown, that meat of the GG genotype steers contained more fat than that of the GC and CC genotypes steers by 1.22 and 1.77%. At the same time, higher protein content was found in meat of the CC genotype steers. Differences between groups of animals of different genotypes with respect to their amino acid composition of flesh proteins and culinary and technological indices have been revealed. It should be noted that meat of the GG genotype steers was tenderer and the cutting force was lower than that when cutting meat of GG and CC genotypes steers by 0.09 and 0.13 kg/cm2, respectively. Calculations have shown that the level of beef production profitability was higher in the group of the CC genotype steers by 4.5 and 2.1% in comparison with their GG and GC genotypes agemates.

Keywords | Angus breed, Polymorphism, Genes, Slaughter qualities, Beef quality.