[Chemical composition of the meat of emergency-slaughtered calves]

Studied was the chemical composition of musculus longissimus dorsi and the liver of 16 emergency-slaughtered calves, affected with bronchopneumonia, along with 10 normal calves used as controls. Special attention was paid to the content of water, fats, ashes, total and extractive and protein nitrogen, and the amount of essential amino acids (tryptophane) and nonessential (hydroxyproline) proteins. It was demonstrated that the sampled muscle tissue of the diseased calves had higher content of water (1.81 per cent) and lower content of fats (1.68 per cent) and caloric value (16.11 Kcal) as against the values of the same indices for the analogous muscle of normal calves (P less than 0.001). No essential differences (P greater than 0.05) were found in the average values of the crude protein, the essential and nonessential proteins and their ratio in the tissues sampled from the forcedly slaughtered calves as compared to the controls.