Open Access
Research (Published online: 17-08-2021)
18. Biochemical and physicochemical indicators of the quality of milk and meat obtained from cows with brucellosis
Valeriy Alexandrovich Agoltsov, Stepan Yurievich Veselovsky, Olga Mikhailovna Popova, Tatiana Mikhailovna Giro and Nataliya Victorovna Solotova
Veterinary World, 14(8): 2118-2123

Valeriy Alexandrovich Agoltsov: Department of Veterinary Medicine and Biotechnology, Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia.
Stepan Yurievich Veselovsky: Department of Veterinary Medicine and Biotechnology, Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia.
Olga Mikhailovna Popova: Department of Veterinary Medicine and Biotechnology, Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia.
Tatiana Mikhailovna Giro: Department of Veterinary Medicine and Biotechnology, Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia.
Nataliya Victorovna Solotova: Department of Veterinary Medicine and Biotechnology, Saratov State Agrarian University named after N.I. Vavilov, Saratov, Russia.

doi: www.doi.org/10.14202/vetworld.2021.2118-2123

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Article history: Received: 22-03-2021, Accepted: 07-07-2021, Published online: 17-08-2021

Corresponding author: Nataliya Victorovna Solotova

E-mail: nsolotova@mail.ru

Citation: Agoltsov VA, Veselovsky SY, Popova OM, Giro TM, Solotova NV (2021) Biochemical and physicochemical indicators of the quality of milk and meat obtained from cows with brucellosis, Veterinary World, 14(8): 2118-2123.
Abstract

Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and physicochemical indicators of the quality of milk and meat obtained from cows positively reacting to brucellosis in comparison with healthy animals.

Materials and Methods: Two groups of cattle meat samples (four muscles from different parts of the carcass) were obtained during slaughter at a specialized meat processing plant, and milk samples were examined from healthy animals (10 cows) and from cows positively responding to brucellosis (10 cows). For the milk samples, federal standards (GOST 32915- 2014 and GOST 25179-2014) and an atomic absorption spectrometer "Kvant-Z ETA" were used. To evaluate the chemical composition of the meat, the "Clover" apparatus and a tissue grinder (SM-3) were used.

Results: In the meat of cows that positively responded to brucellosis, compared with that of healthy animals, the amount of dry matter decreased by 1.2 times, amino ammonia nitrogen by 1.01 times, proteins by 1.2 times, fat by 1.28 times, volatile fatty acids by 1.09 times, tryptophan by 1.25 times, oxyproline by 1.14 times, and protein quality indicator by 1.21 times.

Conclusion: Despite the severity of brucellosis in cattle, the biochemical and physicochemical indicators of the quality of milk and meat obtained from the healthy and contaminated animals vary, although insignificantly.

Keywords: biochemical indicators, brucellosis, hydroxyproline, milk acidity, milk density, tryptophan.