Clinical and Homatological Indications of Local Bulls Examined by Different Methods

Аннотация

The article provides detailed data on changes in the clinical and morphological indicators of the blood composition of castrated and uncastrated local bulls at different ages and depending on the seasons. Keywords: Castrated, uncastrated, number of breaths, heartbeats, body temperature, red blood cells, white blood cells, hemoglobin, metabolism, meat productivity, seasons, and age periods. produced. Introduction: The relevance of the subject. The global consumer market is currently experiencing an As one of the important measures of sustainable increasing demand for meat and meat products. The development of beef cattle breeding in our republic in high demand for meat and meat products requires the next years, including increasing the source of intensive and efficient methods of fattening livestock. income of the population, large-scale production of In particular, the feeding of livestock with various high-quality meat at a low cost is considered one of the biologically active substances to accelerate fattening urgent tasks. Expanding the scope of scientific research during fattening affects the quality of the meat in this area is of particular importance. produced. As a result, the needs of consumers for high Thus, increasing the meat productivity of cattle and quality meat products are not fully covered. Castration solving the problem of high-quality meat production, of animals intended for fattening is one of the intensive breeding and feeding of cattle, use of efficient important measures in improving the quantity and methods of fattening, increasing the income of the quality of the meat of agricultural animals [1; 87-90p; population due to the increase in the productivity of 2; 25p; 3; 8-13p.]. local bulls in the households of the population, The meat of castrated cattle is fat, soft, and does not increasing the number of new and productive livestock, have a specific unpleasant smell and taste. Castrated using their meat productivity at a high level of genetic animals lose excess movements, which makes them potential, a large amount of meat and high issues of easier to use and care for [10; 56p; 11; 5p; 12; 65-68p.]. growing protein products are the current problems of today. In order to develop effective methods of meat production, many scientists have conducted dozens of The purpose of the research. The purpose of the studies on the formation of meat characteristics in the research is to increase the productivity of meat and Simmental breed in its pure form and in its offspring improve the quality of meat by breeding local bulls in obtained from crossing it with other breeds [4; 26 p; 5; the conditions of meat-growing entities (farms, farmers 5-8p; 6; 159p; 7; 152p; 8; 82-85p; 9; 33-35p.]. and private farms). Leading scientists from many countries of the world are METHODS conducting research on creating economically efficient In the course of scientific research, the data obtained and optimal technologies for fattening agricultural by zootechnical, biological and statistical methods animals, including bulls, further increasing the were determined and processed by computer efficiency of the beef cattle industry, increasing the according to the methods of (E.K. Merkureva, 1970). quantity and improving the quality of the meat Scientific research work was carried out at the American Journal Of Agriculture And Horticulture Innovations 11 https://theusajournals.com/index.php/ajahi American Journal Of Agriculture And Horticulture Innovations (ISSN: 2771-2559) experimental farm of the Research Institute of groups, it is important to study their clinical Livestock and Poultry. parameters. In the research, the clinical parameters of the bulls in the experimental groups: body