Fatty acid composition of beef and pork with different types of animal fattening

Abstract

The article presents data on the chemical, fatty acid composition of beef and pork meat in various types of fattening. The nutritive value of beef obtained from grain and traditional cattle feeding, as well as concentrate-type pork was studied. Significant differences in the content of protein, fat, individual fatty acids in meat are shown: saturated, unsaturated and polyunsaturated. It has been established that the concentrate type of feeding cattle leads to a violation of scar digestion and metabolic processes in the animal body. Long-term, for 200 days, feeding a large amount of grain leads to a fivefold increase in the content of fat in beef, a decrease of 23.2% in the concentration of protein in muscle tissue compared to beef obtained according to traditional technology and 3.1% with concentrate-type pork of fattening, therefore, and quality.