Pig Breeding 2024 №3(81)

MEAT AND FAT QUALITIES OF PIGS OF DIFFERENT BREEDS

UDC: 636.4.033.082

DOI: 10.37143/2786-7730-2024-3(81)3

REFERENCIS АРА style:Birta, G. O, Burhu, Yu. H., Soloviov, A. M., Onyshchuk, A. M. Matiushenko G. I. (2024). Miaso-salni yakosti svynei riznykh porid [Meat and fat qualities of pigs of different breeds]. Svynarstvo i ahropromyslove vyrobnytstvo [Pig Breeding and Agroindustrial Production]. Poltava, 3(81), 27-37 [in Ukrainjan]. doi: 10.37143/2786-7730-2024-3(81)3

G.O. Birta Associate Professor of Agricultural Sciences, Professor, Head of the Department of Commodity Science, Biotechnology, examination and customs affairs
ORCID:https://orcid.org/0000-0001-6952-7554
E-mail:birta2805@gmail.com
Poltava University of Economics and Trade, St. Ivana Banka, 1, Poltava, Ukraine, 36000"
Yu.G. Burgu candidate of agricultural sciences associate professor, associate professor of the department of commodity science, biotechnology, examination and customs affairs
ORCID:https://orcid.org/0000-0003-0560-1203
E-mail:byrgy1973@gmail.com
Poltava University of Economics and Trade, St. Ivana Banka, 1, Poltava, Ukraine, 36000"
A. M. Soloviov postgraduate
ORCID:https://orcid.org/0009-0009-1892-9882
E-mail:Anatoliy.agrotrade@goolemail.com
Poltava University of Economics and Trade, St. Ivana Banka, 1, Poltava, Ukraine, 36000
A. M. Onyshchuk postgraduate
ORCID:https://orcid.org/0009-0009-8355-2831
E-mail:Onyschuk.a@gmail.com
Poltava University of Economics and Trade, St. Ivana Banka, 1, Poltava, Ukraine, 36000
G. I. Matiushenko postgraduate
ORCID:https://orcid.org/0009-0003-1710-9117
E-mail:cynkush@ukr.net
Poltava University of Economics and Trade, St. Ivana Banka, 1, Poltava, Ukraine, 36000

Abstract

Objective. Study o f meat and fa t qualities o f pigs o f different genotypes. The research was conducted on young large white and Poltava meat breeds. Methods. General scientific, interdisciplinary, analytical, zootechnical, physical and chemical. During the fattening period, such indicators as live weight gain and feed consumption per unit o f gain, the age o f reaching live weight o f 100 kg are taken into account. The content o f meat, fa t and bones in the carcasses, as well as the chemical composition and physical properties o f the meat were determined. Results. Observations showed that the average daily increase in the live weight o f animals o f large white breed during fattening was 690 g, the payment o f fodder was 4.22 fodder. unit Young animals reached a live weight o f 100 kg in 182 days. Animals o f the Poltava meat breed, respectively, 720 g o f average daily gain, 3.95 feed. unit and the time to reach a live weight o f 100 kg - 170 days. Pigs o f the Poltava meat breed surpassed the young o f the large white breed in terms o f carcass length (by 6.3 cm, or 7.2 %), the weight o f the rear third o f the half carcass (by 0.75 kg, or 6.6 %) and had thinner (by 5 mm, or 15 %) spigot, evenly distributed along the entire length o f the half-carcass. This, in turn, led to a higher yield o f the most nutritionally valuable parts ofpork (bone, loin, brisket). The meat o f animals o f the Poltava meat breed was a little more tender, since it took 35 % less effort to cut its standard sample than the meat o f pigs o f the large white breed. The meat o f pigs o f a large white breed was characterized by less boiling and more intensive coloring. The most pronounced were interbreed differences in the chemical composition o f pork dishes prepared in different ways. Boiled large white pork contained more moisture (by 3.65 %) and fat (by 4.15 %), but less protein (by 1.1 %). The same pattern was observed in the chemical composition o f fried pork. Conclusions. The obtained research results allow us to state that the fleshiness o f pig carcasses is a breed, hereditarily determined trait that can be improved by breeding methods. Feeding and housing conditions also affect the productive qualities o f pigs, however, their different genotypes react differently and to different degrees to the influence o f environmental factors.

Key words: : breed, live weight, pork, half carcass length, meat quality, tenderness, chemical composition.

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