Slaughter and Meat Qualities of Experimental Store Pigs
This study was carried out on the fattening and meat qualities of store pigs. One of the main tasks of the study was to analyze the meat quality of the progeny obtained through the crossing of LW female pigs and half-breed LW x ST with male pigs of specialized meat breeds. Linear sizes were defined, which served as an indirect indicator of meat productivity. The amount of pig fat in a carcass was determined. The animals of the 1st and 2nd groups were distinguished – 30.8% and 32.1%, respectively, which were higher than the animals of the triple crossing by 2.5% (P<0.95); 3.0% (Р<0.95); 3.8% (P>0.99); 3.9% (P>0.999); 4.3% (P>0.999); and 5.1% (P>0.999). According to our data, the highest indicator of the loin eye area was among the pigs obtained through the crossing of crossbred female pigs LW x ST with male pigs of Pietrain, Duroc, Landrace breeds. The triple crossing pigs had the highest slaughter yield – 72.4-73.3%, compared to 69.4% for LW, and 70.5% for the two-breed rotation LW x ST. In terms of bone content, the differences were not significant and were statistically unreliable. The two-breed pigs LW x ST had the largest amount of kidney fat followed by LW and all of the triple crossed pigs. However, the difference was not statistically significant. The weight of the carcasses in the experimental groups ranged from 60.7 kg to 65.3 kg, and the pigs of the 3rd, 4th and 5th groups had the largest carcass weights, while the highest indicator was observed in the combination (LW x ST) x D.
Keywords: pigs, meat quality, muscles, pig fat
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