Intensity of growth and meat productivity of young sheep under influence of complex energy – protein food addition

DOI: 10.32900/2312-8402-2022-127-152-162

Pomitun I. A.,
Doctor agricultural science, profesor,,
Kosova N. O.,
Candidate of Agricultural Sciences, senior scientist,,
Korkh I. V.,
Candidate of Agricultural Sciences, senior scientist,,
Boyko N. V.,
Candidate of Agricultural Sciences,,
Chigrinov E. I.,
Dr. sc. agr., Professor,,
Pankiv L. P.,
Candidate of Agricultural Sciences, senior scientist,,
Aksonov Ie. A.,
Institute of Animal Science NAAS of Ukraine

Keywords: tup teg, feeding, productivity, protein, fattening, quality of meat, blood, biochemical composition


In the article, the results of experience are exposed on fattening of rams 11-12 monthly age with application energy – protein addition ТЕP-mix. Studies were undertaken in the conditions of experimental economy of Institute of Animal Science NAAS by the method of the control fattening during  60 days with by the next coalface of animals and estimation of the chemical composition of mutton. It is set that feeding to the rams in composition a basic ration  0.10-0.15 kg/ in the day of addition of ТЕP -mix with solubility оf protein in the scar of ruminant 31 percent provided the increase of intensity of height of animals from 46.8 to 48.2 percents to the control group that got the mixed fodder – concentrate.For a period of experience, there is a middle living mass of rams of control group ipercentncreased on 18,1percent, while in experience accordingly – on 27.6 and 27.9 percent.
A clear tendency is set to the height of content in the blood of rams of experience groups of general albumen on 3.5-6.5 percent against control  (at his maintenance within the limits of the norm). Thus this index appeared the greatest for animals that got ТЕP-mix in an amount of 0.15 kg/ on a 1 animal in the day. Mass of pair carcass in ІІ and ІІІ experience groups felt strongly higher about control on 9.6 and 12.4 percent accordingly.
Studies of the chemical composition of average samples of lamb meat have shown a clear trend to increase the dry matter content in the carcasses of animals of the control group – by 1.91 and 3.33 absolute percent. It is noteworthy that the advantage of this indicator of lambs in the control group is due solely to the higher content of mass fraction of fat in the dry matter of meat – 2.49 and 4.45 absolute percent against peers of groups II and III.
The meat of lambs of both experimental groups is characterized by the optimal ratio between the content of mass fractions of protein and fat, while in the control group the content of mass fraction of fat prevails.


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