Meat productivity of young horses in the conditions of year-round grazing

Olga Yankina,Anna Prihodko,Igor Nikolaevskiy,Natalia Kim,Natalia Chugaeva

doi:10.1051/e3sconf/202020301032

Abstract

Meat herd horse breeding is one of the most promising projects in the industry, especially in peasant (farming) households. Meat herd horse breeding is one of the most promising areas in the industry, especially in peasant (farm) households. The number of meat herd horses is 438.2 thousand heads, incl. in agricultural organizations 161.2 thousand heads (36.8%), in peasant farms and individual entrepreneurs - 277 thousand heads (63.2%). In the conditions of the Primorsky Territory, horse breeding is not the main branch of animal husbandry, nevertheless, there are enough territories here where horse breeding could develop successfully. Breeds such as the Vladimir and Soviet heavy draft do not require much human participation, and they themselves get their own food. At the same time, the main method of keeping and breeding these breeds is herd. The assessment of meat productivity of crossbred young horses with stallions of Sovetskaya and Vladimirskaya heavy draft breeds was carried out. The use of stallions of the Sovetskaya heavy draft breed in horse breeding allowed increasing the slaughter yield by 3.6% and improve the morphological composition of the carcass in comparison with the Vladimirskaya heavy draft breed.

Highlights

Nowadays, horse meat is consumed by the population of France, Belgium, Holland, Sweden, Norway, Finland, Switzerland, Hungary, Czech Republic, Slovakia, Turkey, Denmark, Italy, Japan, Kazakhstan, Kyrgyzstan, Uzbekistan and other countries
Horse meat is considered equivalent to beef, but horse meat has a significant advantage in the content of important amino acids and microelements, especially lipotropic substances
The essential amino acid histidine is found in horse meat proteins in large quantities (6.0-9.7%) compared to beef

Summary

Introduction

Horse meat is consumed by the population of France, Belgium, Holland, Sweden, Norway, Finland, Switzerland, Hungary, Czech Republic, Slovakia, Turkey, Denmark, Italy, Japan, Kazakhstan, Kyrgyzstan, Uzbekistan and other countries. Horse meat is valued primarily for the presence of complete proteins, B vitamins, especially niacin, in it. It contains a large amount of iron and important trace elements: cobalt, iodine, copper. The essential amino acid histidine is found in horse meat proteins in large quantities (6.0-9.7%) compared to beef. The dietary nutritional benefits of horse meat largely depend on the biological value of the fat it contains: it is easy-melt, has a beneficial effect on human metabolism and prevents the development of atherosclerosis and other diseases. Horse fat is essential in cleansing the body of toxins, since it contains a large amount of polyunsaturated fatty acids (arachidonic, linoleic, linolenic) with free valences. Horse meat is the safest in terms of health due to the immunity of horses to parasitic diseases, as well as spongiform encephalopathy. [1]

Materials and Methods

Results

Discussion

Conclusions