Morphological composition of bulls’ meat on the black-and-white and Simmental family

This article presents some of the information on the morphological structure of meat on the 18th and 21st months of the bulls of the Simmental herb. In addition, the results of muscle tissue deployment on anatomical lobe were analyzed. Cattle breeding, which is the main branch of livestock in the national economy, plays an important role. The reason for this is that the population plays a key role in maintaining food security. If more than 83% of usage milk is cow's milk, then meat in the meat structure of the world is the third highest after pork and poultry meat, accounting for about 22% of total meat. Thus, its morphological content, which is directly linked to the quality of the meat, has been significantly higher in both groups. Meat consumption was significantly higher than that of meat and the amount of meat per 1 kg of bone, and the breed of the simmental family of the IV experimental group, compared with the black-and-white species.. The quality of meat depends on the amount of muscle tissue in it. However, livestock production is also of minor importance, such as fat, connective tissue and bone. The morphological composition of meat plays an important role in assessing its quality.