Enzyme preparations influence on meat and wool aminoacid content in young sheep animals

Enzyme preparations supplements of glycosidehydrolised and pectinenterase action contributes to increasing of wool productivity for 7,10-13,11%, and improving the amonoacid wool content. So, the length, strength, fineness and compensation level increases for 1,85-2,12%. In sheep meat of the first and second groups unchangeable aminoacids were more for 6,10%, in the third group - less for 12,12%.