Carpathian animal husbandry, including horse, cattle and sheep breeding has always been traditional rural industries. Historically in the region had formed such breeds that are well adapted to the climatic and economic conditions, such species as Hutsul horses, Brown Carpathian cattle and Ukrainian Carpathian Mountain sheep.

Ukrainian Mountain Carpathian sheep are featured by combined production: woolen, dairy, meat and sheep. The indices of the animals have sufficient levels of production, high-mountain ranges are well used by them, are easy to keep in different conditions of feeding and maintenance.

Mountain Carpathian sheep have favourable capability to be brought up and fed up, but their meat performance are not high and ought to be improved.

Slaughter yield is 40–45 % and their meat is hard and lean, heat-resistant fat lies commonly on internals. As can be seen from the above there is a big necessity to learn more about Mountain Carpathian sheep meat production formation.

The aim of the work was to study meat productivity of the young Ukrainian Carpathian Mountain breed grown up in different areas of the Carpathian region.

The researches were conducted on the young Mountain Carpathian sheep. There were formed two groups of lambs and ewe-lambs from different keeping areas: piedmont (I group) and mountain (II group) 10 lambs of different sex in each group.

There were used slaughtering of 3,5 and 8 months old lambs from both farms (3 lambs of each age) to make the estimation of meat production. Such indices like weight before slaughter, weight at slaughter, dead weight, inner fat weight, slaughter yield were studied by the common methods. It was also studied the morphological composition of semi-carcasses. Flesh and bones of semi-carcasses were weighted. It was examined the variety assortment of meat. It was studied the chemical analysis of meat. It was determined the content of moistness, solid, ash, protein and fat in the examined tests. Young Ukrainian Mountain Carpathian sheep in the mountain areas showed higher intensity of growth compared to the ones in the bottom areas. The carcases from the bottom areas had the advantage of the herd mates from the mountain areas by their slaughtering indices and morphological composition especially in 8 months animals in such data as the weight before slaughter, slaughter weight, dead weight and flesh weight.

It wasn’t established the significant differences between lambs from different areas of breeding in the age of 3,5 and 8 months by their chemical composition. But it has to be said that the meat of animals from bottom areas had considerable content of solid, protein and fat and higher calorific value compared to the lambs from the mountain areas. Both group of animals showed with advancing age the increasing content of solid, fat and calorific value in their meat, and in the same time the decreasing content of general moistness and protein.

The meat fat-protein ratio was 1 : 2,33 in animals from lowland areas, and 1 : 2,43 from the mountain ones. There was no significant difference between the examined groups of lambs by their meat energy value. Although I-group animals had slightly higher calorie meat (at 41,13 kcal/kg) and it was 1465,33 kcal/kg.

In accordance with State Standard of 7596-81 we have investigated the varietal composition of meat in semi-carcasses. The mass of cuts and grades of 3,5-month animals from lowland areas was 6,08, and the 8-month – 9,98 kg, 0,5 kg and 1,48 (P<0,05), respectively higher, than in animals from the mountain areas of cultivation.

The attained results will give the possibility to develop the methods of effective breeding and the efficient use of genetic facilities of animals in future which could be eventually used to increase their number and to make higher their stock and productive features.

Key words: Ukrainian Mountain Carpathian sheep, weight growth, meat production, morphological composition of carcases, variety assortment of meat, chemical indices of meat.