DOI: 10.37143/0371-4365-2020-74-04

M. O. Pidtereba,junior researcher of the laboratory of innovative technologies and experimental livestock facilities
ORCID:https://orcid.org/0000-0002-5592-3799
E-mail:M.Pidtereba@gmail.com
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013
L. P. Hryshina,Doctor of Agricultural Sciences, senior researcher, chief researcher, pig breeding and selection laboratory
ORCID:https://orcid.org/0000-0001-6292-0257
E-mail:ludpavgri@ukr.net
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013
Yu.P. Aknevskyicandidate of the agricultural sciences
ORCID:
E-mail:

S.S. Rud postgraduate
ORCID:
E-mail:
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013

Abstract

For breeding practices, determining the meaty of pig carcasses is of particular importance, especially when looking for ways to improve the meat quality of the fattening livestock. It is determined that the correlation coefficient of the “muscle cell” area with the total amount of meat in the carcass is within 0.40-0.70, so using this method allows to determine the content of meat in the carcass with a high degree of probability. There are several ways to determine the muscle cell area. The main ones are area determination using a planimeter or calculation method, but they have some disadvantages. One of the disadvantages of using a planimeter requires special skills, and the calculation method not only gives great error in calculations, but also requires a preliminary thorough acquaintance with the method of determination. Another major drawback, in our view, is the lengthy process of determining why they can practically not be used to determine the carcass meaty during slaughter. The main task was to develop a method for determining the area of the “muscular cell”, which would allow it to be measured in production conditions with high accuracy and minimal labor time. Samples of the “muscular cell” imprints were taken for the research, which determined their area in two ways: planimetric and the method of comparing the mass of the test sample of the paper print with the mass of the control sample of the known area. Measurement of the area of the test muscle “muscle cell” cut along the contour of the imprint is carried out by weighing it on the analytical balance. Before that, a control sample is prepared in the form of a quadrilateral, close in size to the size of the test samples. The control sample is cut from paper of the same density as the test prints made during the slaughtering. Using the method of weighing on analytical scales gives a much more accurate result, does not require special skills, and it takes only a few minutes to obtain the result. Thus, the use of analytical scales allows to find in a short time the weight of the test sample and the mass of cut out prints of the “muscular cell”, and to determine their area by the formula. The use of a weighted method for determining the area of the “muscular cell” will allow to make measurements in production conditions, to control the meaty of carcasses and to control the breeding process in pig production, which will contribute to the significant progress of industrial pig breeding

Key words: pig breeding, meaty of carcasses, “muscular eye”, paper prints, weighting.

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