Meat qualities of crossbred young pigs

Abstract

Relevance. Interbreeding and hybridization are important factors in increasing pig productivity. As a result of the heterosis effect, the multiplicity of sows increases, the safety of offspring increases, the growth rate of young animals improves, the quality of meat improves and, as a result, the profitability of the pig industry increases.The paper presents an assessment of the meat qualities of local young pigs obtained as a result of industrial three-breed crossing.Methods. To implement the scientific and economic experience, three groups of sows of pairs of analogues of a large white breed from the Hypor company (KB Hypor) were formed. Sows of the 1st group were crossed with boars of the Landrace breed from the PIC company (Landrace Pic), the 2nd — with boars of the Landrace breed from the Genesus Genetics company (Landrace Genesus), the 3rd — with boars of the Landrace breed from the Hypor company (Landrace Hypor). As a result, two-breed crossbreeds (F1) were obtained. Next, crossbred sows (F1) of the 1st, 2nd and 3rd experimental groups were crossed with boars of the Duroc breed from Genesus Genetics, as a result, commercial young (F2) were obtained.Results. According to the research results, it was found that the highest pre-slaughter live weight was obtained from animals of the 1st group (125.12 kg), which is more than in the 2nd and 3rd experimental groups, respectively, by 5.8% and 4.0%. Studies of the chemical composition of the longest back muscle of young pigs showed that the protein content in all meat samples was in the range of 23–24% with a minimum value (23.31%) in the muscle tissue of animals of the 3rd experimental group, and the maximum (23.7%) in the 1st experimental group (the difference was 0.39%). The amount of intramuscular fat in the meat of animals of the 1st (5.57%) and 2nd (6.30%) groups was significantly higher by 1.23% and 1.96%, respectively, compared with analogues of the 3rd group. The minimum pH level of meat was noted in the 1st experimental group (5.51 pH units), the maximum — in the 2nd experimental group (5.56 pH units), the difference was 0.05 pH units. The largest mass fraction of collagen (1.11%) was obtained in the 3rd group, the smallest — in the 1st experimental group (0.66%), the difference was 0.45%.