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Predieng net uptake of non-ammonia nitrogen from the smallintestinal / R.A. Zinn, F.N. Owens // Protein requirements for cattle: Proc. Int.Symp. 1983.– P.133.278ПРИЛОЖЕНИЯПриложение 1. Динамика химического состава мяса, курдючного жира и отдельных мышц гиссарских овец с возрастом (в %)ПоказателиВодаПротеиинпри5,012,018,024,0при5,012,018,024рожден.рождениидении , 68,38±1,5 67,25±0,4 66,44±0,2 66,19±0,8 17,19±0,4 16,17±2,2 17,00±0,4 16,71±0,2 16,6± 0,3Средняя проба мяса 80,30±0,4Курдючный жирПечень-13,56±0,6 11,78±0,2 10.55±0,5 9,43±0,3-2,74±0,7 3,62±0,33 2,17±0,2 2,46±0,177,05±0,4 76,53±0,6 77,26±0,1 77,66±0,3 74,22±0,4 19,46±0,2 17,89±0,5 17,02±0,5 19,08±0,4 20,91±0,5Мыщцы:длиннейшая 85,44±0,4 79,10±0,7 80,07±0,1 79,38±0,9 76,20±1,4 12,90±0,3 16,93±0,5 16,51±0,2 16,34±0,5 18,05±1,3мышцаспины4-х главаябедра86,93±0,4 79,60±0,4 80,24±0,2 79,57±0,2 77,74±0,5 10,67±0,1 16,94±0,5 16,75±0,2 16,26±0,1 16,61±0,83-х главая плечая83,19±0,3 78,90±0,5 78.42±0,3 79,22±0,5 76,49±0,7 13,45±0,2 16,69±0,2 16,64±0,3 15,68±0,5 17,30±1,2Полуперепончатая88,78±0,6 79,64±0,1 80,44±0,1 79,56±0,3 76,49±1,0 9,53±0,5 16,97±0,2 15,59±0,2 15,87±1,0 17,09±0,3Продолжение приложения 1.ПоказателиЖирПрирождении5,012,0Зола18,024,0Прирождении5,012,018,024Средняя проба мяса 1,31±0,05 14,46±0,12 10,69±0,1 15,91±0,10 16,17±0,07 1,20±0,05 0,97±0,1 1,16±0,13 0,90±0,53 1,04±0,03Курдючный жирПечень-83,21±7,5 84,36±0,3 87,11±0,3 88,07±0,4-0,31±0,15 0,23±0,02 0,17±0,05 0,08±0,012,05±0,23 4,93±0,44 4,34±0,15 2,98±0,22 3,74±0,34 1,44±0,03 1,39±0,11 1,38±0,05 1,28±0,02 1,60±0,07Мыщцы:длиннейшая 0,76±0,14мышца спины4-х главая бедра1,36±0,273-х главая плеча1,95±0,23плечаПолуперепончатая 0,81±0,063,13±0,69 1,98±0,27 3,44±0,32 4,73±0,54 0,91±0,16 0,84±0,07 1,44±0,10 0,84±0,33 1,02±0,032,68±0,43 2,04±0,13 3,16±0,22 4,90±0,71 0,98±0,07 0,78±0,09 0,97±0,07 1,02±0,05 0,75±0,093,35±0,23 2,95±0,45 4,14±0,22 5,21±1,28 1,21±0,05 0,97±0,05 0,99±0,10 1,06±0,53 1,00±0,042,45±0,09 1,95±0,19 3,56±0,36 5,36±0,78 6,86±0,13 0,93±0,05 1,00±0,12 1,02±0,03 1,06±0,53Приложение 2.