Abstract
The article provides data on changes in the amino acid composition of meat obtained from lambs of the Tianshan meat and wool breed. It has been found that the total amount of amino acids in lamb meat increases with age. So, in the meat of 4–month–old lambs, it was equal to 17.953 mg%, 6–month-old lambs - 29.057 mg%, and at 8 months it decreased to 20.050 mg%. The same trend of change is observed for both essential and interchangeable amino acids
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References
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