Enzyme preparations influence on sheep meat productivity

Enzyme preparations additives of glycosidehydrolized and pectinesterasic activity contributes to decreasing of water-holding ability of a protein molecule, increasing of osmotic pressure in muscle tissue cells. This index was lower in test groups to 2,47,6,91,1,05% accordingly in comparison with control ones. Sheep meat in the first and the second groups contained more essential amino-acids for 6,10%, and in the third group – less for 12,12%.