UDC: 636.47.082.25

DOI: 10.37143/2786-7730-2024-3(81)10

REFERENCIS АРА style:Tsereniuk, O. M., Akimov, O. V., Chereuta, Yu. V., Babic, M., & Kropiwiec-Domanska, K. (2024). Linear measurements of carcasses of the Myrhorod breed pigs. Svynarstvo i ahropromyslove vyrobnytstvo [Pig Breeding and Agroindustrial Production]. Poltava, 3(81), 144-154 [in Ukrainain]. doi: 10.37143/2786-7730-2024-3(81)10

O. M. Tsereniuk,Doctor of Agricultural Sciences, Professor, director of the Institute of Pig Breeding and AIP of the NAAS,
ORCID:https://orcid.org/0000-0003-4797-9685
E-mail:tserenyuk@gmail.com
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013
O. V. Akimov candidate of agricultural sciences, senior researcher, leading researcher, lab. breeding and selection of pigs
ORCID:https://orcid.org/0000-0002-1938-0459
E-mail:akimov.kharkiv@gmail.com
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013
Yu. V. Chereuta Cand. o f Agricultural Sci., Acting Head of the Laboratory of Innovative Technologies and experimental livestock facilities
ORCID:https://orcid.org/0000-0002-0794-391
E-mail:chereuta1@ukr.net
Institute of Pig Breeding and agroindustrial production NAAS, Shvedska Mohyla Str., 1, Poltava, Ukraine, 36013
M. Babich Doc. o f Agricultural Sci., Professor, Professor o f the Department,
ORCID:https://orcid.org/0000-0002-2836-627X
E-mail:marek.babicz@up.lublin.pl
University o f Natural Sciences in Lublin, Poland Akademitska, Str.,13, Lublin, Poland, 20-950 K. Kropiwiec-Domanska Cand. o f AgriculturalSci., Professor o f the Department
ORCID:https://orcid.org/0000-0001-7722-561X
E-mail:kinga.kropiwiec@up.lublin.pl
University o f Natural Sciences in Lublin, Poland Akademitska, Str.,13, Lublin, Poland, 20-950

Abstract

Objective. To evaluate the dependence o f carcass characteristics o f pigs o f the Myrhorod breed on the starting capabilities o f animals in the neonatal period o f development. Methods. Three groups o f pigs were formed, differing among themselves in the number o f piglets in the litter at birth. For the purpose o f comparative assessment, indexes fo r three groups as a whole were also determined. Young boars were selectedfor fattening and further slaughter. A ll piglets were received in one period, had free access to feed in accordance with the needs o f sex and age groups. This stage o f research was conducted at the experimental base o f Institute o f Pig Breeding and AIP NAAS. The main measurements o f p ig carcasses were taken at the meat processing plant o f "Prodfoodservice" LLC in Poltava. Animals with a live weight o f 100 kg were selected for the assessment. General rules were followed fo r the assessment o f pig carcasses. The topography o f fa t deposition on the carcass was determined by the following points o f taking measurements o f the thickness o f lard with skin: at the withers; at the level o f 6 - 7 thoracic vertebrae; on the waist; on the crosses in three points; at chest level. The formula proposed by N. V. Pivniak was used to determine the average thickness o f lard along the spine (watering o f the carcass). To compare animals o f different groups o f pigs o f the Myrhorod breed, the fu ll meatiness index (FMI) was calculated. The research results were processed using the traditional method o f variational statistics. Results. The differences between the different groups were insignificant in relation to the girth o f the sternum. According to the latitudinal parameters o f the bacon half o f the carcass, there were also no significant differences between different groups o f pigs, with a slight shift o f preference towards the third group. Regarding the ratio o f the front to the back parts o f the bacon halves, the smallest values were found in the animals o f the second group, and the largest in the first group. Regarding the determination o f fat thickness at different points o f taking measurements, a clear picture regarding the superiority o f a certain group was not determined, although according to most indexes, the carcasses o f animals o f the first group were marked by larger actual measurements. The animals o f all three groups did not meet the requirements fo r the first extra and the second category o f pigs fo r slaughter according to the fa t thickness index at the level o f 6 - 7 thoracic vertebrae. All evaluated carcasses were assigned to the third category, which corresponds to the type o f productivity o f Myrhorod breed o f pigs. According to the comprehensive assessment o f carcass watering, the highest values were obtainedfor the first group, the average values fo r the second group, and the smallest values fo r the third group, respectively. The opposite picture was observed fo r the fu ll meatiness index, although differences in this index were also unlikely. By comparing the main and most important indexes o f the linear diameters o f the carcasses o f three different groups with the same indexes fo r all evaluated animals, the animals o f the third group were the closest to the average values in relation to the front to the back parts o f the bacon halves, the thickness o f the lard at the level o f the 6 - 7th thoracic vertebrae. A t the same time, the animals o f the second group were the closest to the average values according to the fu ll meatiness index. Conclusions. As a result o f the conducted research, it was found that there is no dependence o f meatiness indexes, quality characteristics ofpig carcasses, and in particular, their salinity, etc. from the starting capabilities o f animals in the neonatal period o f development. Non-compliance with the requirements fo r the first extra and second categories o f pigs fo r slaughter was found, which indicates that the productivity o f the new generation o f animals o f the Myrhorod breed still belongs to animals o f universal and fatty genotypes, although the carcasses according to the lard thickness index are at the level o f 6 - 7 thoracic vertebrae were at the lower limit o f the third category o f pigs fo r slaughter.

Key words: pigs, Myrhorod breed, slaughter qualities, p ig carcasses, lard, meatiness, watering o f carcasses

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