Крук, Ольга Павлівна2016-12-132016-12-132016Оцінювання м'ясної продуктивності бугайців залежно від приростів живої маси та віку забою: автореф. дис. на здобуття наук. ступеня кандидата с.-г. наук: 06.02.04 - технологія виробництва продуктів тваринництва / О. П. Крук ; Національний університет біоресурсів і природокористування України. - К., 2016. - 21 с.https://dglib.nubip.edu.ua/handle/123456789/3601The dissertation on competition of a scientific degree of candidate of agricultural sciences, specialty 06.02.04 – production technology of livestock products. – National University of Life and Environmental Sciences of Ukraine, Kyiv, 2016. The thesis presents the results of research on the performance evaluation of meat and dairy bull beef cattle slaughter, depending on age and weight parameters of growth. Conducted a survey of over 2014–2016 years at the Farm «Zhuravushka» Kyiv region, of «Agrikor – Holding» Chernihiv region. We also used the results obtained in breeding factory «Volia» in Cherkasy region and highlighted in the «Catalog in breed types of beef cattle» (K: Urozhay, 1988). In the course of research, it was discovered that the quantitative and qualitative features of bull beef productivity are affected by the weight increase and slaughter age. The slaughter yield tends to a slight increase with age of beef and dairy breeds rather the Aberdeen angus breed tends to some decrease on that parameter. Its smallest size (44,7–46,1 %) observed in animal Ukrainian black and white dairy cattle. The largest (59,7–62,7 %) yield of carcasses was in Ukrainian meat breed bulls. Net increase bull all studied breed decreased with increasing age. This is due to a decrease in the intensity of the growth of animals and no significant changes slaughter yield with age. The growth rate of bulls from birth to slaughter more impact on their net gain and carcass yield than live weight. Net increase in all groups of animals by increasing the average daily growth tends to increase. The fat content in beef, its calorie and water-holding capacity have been growing with the bull slaughter age. At the same time, the penetration and minerals content was reducing with age. The juiciness and tenderness of cooked beef are worsen with increasing the slaughter age, while the broth color becomes more intense. The animals average daily increase from birth to slaughter have an impact on the quantitative and qualitative characteristics of meat productivity greater than their actual age and live weight before slaughter. With the increase of live weight gain of bull, there is a tendency to increase the yield of carcasses pulp, net weight gain and the slaughter weight. With weight gain increase, the slaughter yield is tend to grow for Aberdeen angus breed and for Znamensky type rather for Southern beef and Holstein breed this indicator decreases. The pulp yield, carcass conformation and the carcass degree of subcutaneous fat covering decrease. With weight gain increase from birth to slaughter the content of bones in the carcass of animals of black and white Ukrainian dairy and beef breeds tends to decrease. The content of adipose tissue in both bull breeds tends to increase with increasing growth rate of bulls. The difference between the growth rates of the Ukrainian dairy and beef breeds does not significantly affect the indices variability that characterize the ratio of different tissues in carcasses (MBR, IMT, IM). Established that increased meat marbling (r≤ 0,05) for raising the age of slaughter bulls by 1,4 times. So, at the age of 22 months compared with 20 have a tendency to improve the thickness of subcutaneous fat, muscle and fat color tissues and carcasses conformation area of «muscle eye». Increasing the growth rate bulls Ukrainian black and white dairy breeds from birth to slaughter more than 700 grams and Ukrainian meat 900 grams encourages executives to reduce the slaughter age respectively 31–51 and 120–166 days. It does not influence the worsening morphological composition of carcasses. The carcass conformation and beef marbling tend to improve with increasing growth rate of bull up to 700 g over the postembryonic period. The carcass degree of fat cover and its intensity do not change with bull calves weight increase. However, the color of muscle and fat tissue that greatly influence the choice of the consumer and raw materials for processing, with average daily increase of live weight over 700 grams has become less intense. The increase in live weight gain of bulls than 700 g, which leads to a decrease in the age of slaughter at the same time affects the conformation of carcasses, the severity of subcutaneous fat, marbling, color muscle and fat tissue. Animals with increased live weight before slaughter over 500 kg comparing with bulls weighing from 350 to 400 kg have improved marbling of the longest back muscles by 42,9 %, 11,5 and 10,4 % have the color of muscle and adipose tissue improved accordingly. The thickness of subcutaneous fat has increased in 1,85 times. The moisture content in beef with increasing actual live weight decreases. The percentage of protein in it depending on actual live weight varied from 19,36 % (for the weight of 401–450 kg) to 21,45 % (for the weight of 350–400 kg). The highest beef calorie was observed for live weight from 350 to 400 kg. Water holding capacity, the pH of beef and penetration indicators with increase of actual live weight of animals have reduced before slaughter. Cooked meat of animals received the highest score when the live weight before slaughter was from 350 to 400 kg. The beef flavor and easiness of chewing were reached when the live weight before slaughter was from 350 to 400 kg and the juiciness of the beef was the best for animals with the live weight before slaughter from 451 to 500 kg. With the increase of average increases of bulls from birth to slaughter increases the profitability of beef from animals of all experimental groups. The negative figure obtained by its implementation beef JMGA based system, where the base price is reduced depending on the class into which the carcass and animal breeds. When the slaughter age of the bull is extended the efficiency of their raising is decreased. Selling the animals upon the criteria of carcass conformation and degree of subcutaneous fat provided the extended slaughter age, the efficiency on the contrary has increased. Using the JMGA system while selling, the negative efficiency is observed which may be explained by low prices for beef from animals of dairy breeds. With the increase of actual live weight before slaughter, the efficiency of beef production increases for relatively precocious breeds and decreases for late mature animals. Selling the animals with increased body weight on the European system and taking into account the conformation and degree of fat cover the efficiency increasesДисертація на здобуття наукового ступеня кандидата сільськогосподарських наук за спеціальністю 06.02.04 – технологія виробництва продуктів тваринництва. – Національний університет біоресурсів і природокористування України, Київ, 2016. У дисертації викладено результати досліджень оцінювання м’ясної продуктивності бугайців м’ясної і молочної великої рогатої худоби залежно від віку забою та параметрів вагового росту. Досліження проведено протягом 2014 – 2016 років в умовах ФГ «Журавушка» Київської області, у ТОВ «Агрікор – Холдинг» Чернігівської області. У роботі також використано результати, одержані у племінному заводі «Воля» Черкаської області і висвітлені в «Каталоге внутрипородных типов мясного скота» (К. : Урожай, 1988). Встановлено, що на кількісні та якісні ознаки м’ясної продуктивності бугайців впливають особливості їх вагового росту та вік забою. З віком тварин м’ясних і молочних порід забійний вихід має тенденцію до незначного підвищення, а у абердин-ангуської – до зменшення. Середньодобовий приріст тварин від народження до забою більше впливає на кількісні та якісні ознаки м’ясної продуктивності, ніж їх фактична жива маса та вік перед забоєм. Зі зростанням приростів живої маси бугайців спостерігається тенденція до збільшення виходу м’якуша в тушах, чистого приросту, забійної маси. Забійний вихід за підвищення приросту збільшується в абердин-ангуської породи та знам’янського типу, знижується у південної м’ясної та голштинської. Вихід мʼякуша, конформація туш, ступінь покриття туш підшкірним жиром зменшюєтьсяukфактична жива маса, забійна маса, забійний вихід, чистий приріст, конформація туш, мармуровість м’яса, підшкірний жир, площа «м’язового вічка»Avtoreferat