ШЫҢЖАН ӨЛКЕСІНДЕГІ АЛТАЙДЫҢ ҚЫЗҒЫЛТ ТҮСТІ ҚОЙ ТҰҚЫМЫНЫҢ ЕТ ӨНІМДІЛІК ЕРЕКШЕЛІКТЕРІ

Abstract

Mutton is in high demand among consumers as a source of essential amino acids and trace elements important for human health, as well as a product with high sensory qualities. Due to its low calorie content and reduced cholesterol level, mutton-based dishes are more nutritious and palatable compared to other types of meat. Therefore, the nutritional properties of mutton are highly valued by consumers. In this regard, improving the productivity of high-yield sheep breeds and the quality of meat products obtained from them is an important issue. The article investigates the meat productivity characteristics of the Altai Red sheep breed and analyzes the nutritional composition of meat depending on feeding conditions. The study found that the meat of Altai Red sheep contains on average: moisture – 21.15-23.18%, protein – 20.10-22.00%, fat – 74.61-76.56%, and ash – 0.19-0.21%.