Biochemistry of meat and organs of fat-tailed sheep of Central Asia

The article presents materials on biochemistry of meat, curd fat, liver and longest back muscles of Hissar and Hissar-Kyrgyz sheep. Curd (fat-tailed) sheep of Central Asia are of great national and economic importance, as they have high meat and fat productivity and early maturity. In the post-embryonic period of ontogenesis of Curd sheep, biological laws of growth and development forming meat and fat productivity, quality and nutritional value of mutton depending on breed, methods of intensive growing and fattening, level of feeding are investigated, and also biologically expedient and economically effective terms of intensive growing and fattening of sheep for meat are established. Our research on studying the formation of meat productivity of fat-tailed sheep have shown that in conditions of intensive growing of young sheep up to 2.5–5.0 months of age, it is possible to achieve such a ratio of tissues and chemical composition of meat in the carcass, which produces high quality products.