THE MAIN FACTORS INFLUENCING THE QUANTITY AND QUALITY OF MEAT IN CATTLE

The article discusses the influence of various factors on meat productivity and meat quality of cattle. Studied, youngsters, grown and fattened in group content in terms of sites, has a better resistance to pre-slaughter stress than when tethered content. The content in meat of various components largely depends on the ratio of muscle, fat and other tissues. The meat, in which fat tissue as would be embedded in the thickness of muscle tissue (marbled meat), is a high-calorie product. Studies have shown that animal proteins are digested more fully human than a vegetable, they have a high biological value since they contain optimal amounts of essential amino acids and other nitrogen-containing components that support nitrogen balance in the body.