Beef quality of meat breeds of cattle released in Siberia

The article provides historical information about the origin of specialized beef cattle breeding in Russia, in particular, the results of world leaders in the formation of the industry, the state and prospects of development of beef cattle breeding, by regions of the Russian Federation, the breed composition of meat cattle in Siberia. The material contains data on the abundance and biological characteristics of each beef breed of cattle: Aberdeen Angus, Hereford, Kazakh white-headed and Black-and-White breeds. The breeds are raised in the region and form the bulk of the beef produced in the region. Photos of the bulls of meat breeds of cattle are presented. The results obtained by the scientists from the Orenburg Region, Stavropol Territory, Moscow Region, Gorny Altai and Novosibirsk regions are discussed. Depending on the breeding regions, which differ in contrast in relief, climate, and feeding conditions, new combinations of Siberian Hereford types with Canadian, Finnish, and American ecotypes using embryos, breeding animals, or their seeds were evaluated. The new hybrid combinations differ significantly from each other. Despite the available research by scientific institutions, there is a lack of understanding of the issue of beef quality, in particular its relationship with the fatty acid composition and other factors that determine the taste of this valuable food product. We present data on the live weight and average daily gain of experimental animals of four breeds: Blackand–White, Aberdeen-Angus, Hereford and Kazakh white-headed, in which the biochemical and fatty acid composition of meat will be further studied. An organoleptic evaluation of boiled meat and broth will also be carried out.

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