Evaluation of meat quality sheep of the bred Kalmyk fat-tailed breed type

Abstract The article presents the results of the analysis of the chemical and amino acid composition of the meat; in general the meat of the experimental group animals was better by 1.02 g/100 g, or 11.12 % by the sum of all essential amino acids compared to the control sample, and consequently the animals of the experimental group exceeded the control sample by 0.99 g/100 g, or 10.25 % by the content of substituted amino acids in the meat of sheep. It can be concluded that the bred type had a positive effect on the live weight of experimental young sheep, the chemical composition of meat and its biological value. The meat of sheep of the bred type is rich in high-grade protein and has an increased content of amino acids, including essential amino acids.