Abstract
The aim of this study was to determine the effect of crossbreeding on meat production traits of sheep. Purebred (Volgograd breed, n = 30) and crossbred (F3, Volgograd x ¼ North Caucasian breed, n=30) sheep were fed for 60 days from the age of 8 months. The diet was the same for both groups and included: a dry fodder of mixed herbs, green-cut fodder, stock feed of barley, and salt. The initial liveweight for purebred sheep was 42.39±0.38 kg and for crossbred sheep was 44.41±0.47 kg (P < 0.01). The final liveweight for purebred sheep was 50.10±0.43 kg. Crossbred sheep were heavier at 52.40±0.36 kg (P < 0.001). The weight of carcasses was greater for crossbred sheep at 22.87±0.53 kg (P < 0.05) and 20.67±0.76 kg for purebred sheep. Compared with purebred sheep, crossbred sheep had a lower amount of internal fat (0.92±0.27 kg vs. 1.18±0.35 kg). The weight of meat from purebred sheep was less than crossbred sheep (16.12±0.63 kg vs. 18.28±0.43 kg, P < 0.05) while the weight of bone was almost the same (4.55 vs. 4.59 kg). Consequently, the ratio of meat/bone was 5.54 vs. 3.98. The food energy value for the meat of purebred sheep was greater at 259.36±16.78 kcal than the meat of crossbred sheep at 233.85±11.10 kcal. Total moisture in the meat of purebred sheep was lower (60.11±0.67 vs. 63.05±0.65, P < 0.05), total protein was a little higher (17.71±0.77 vs. 17.63±0.24), and lipids were higher (20.73±0.73 vs. 17.89±0.82, P < 0.05) than in the meat of crossbred sheep. The meat of purebred sheep had a lower concentration of non-replaceable amino acid (12.47 g) compared with meat of crossbred sheep (17.20 g), and a lower concentration of replaceable amino acid (23.08 g vs. 26.84 g). The results of this study can be used to improve meat production and meat quality.