PHYSICAL–CHEMICAL AND ORGANOLEPTIC QUALITIES TISSUES OF PIGS OF DIFFERENT BREED COMBINATIONS

Abstract

<p>The results of research on the quality of carcasses, chemical composition, physical and chemical parameters and tasting evaluation of the meat of pigs of the new sapphire genotype (SG) and animals of different hybrid combinations obtained from crossing a large white breed with boars of meat breeds: Yorkshire, Landrace (L), pietren (P) and Duroc (D) -at different intensity of fattening in the conditions of industrial technology. The thickness of the fat on the ridge in all groups at a moderate intensity of fattening was almost the same-22.1–25.4 mm, at a low intensity of fattening-25.1–28.0 mm, ie. increased by 2.5–5.4 mm. there Is a tendency to reduce the thickness of fat (1.0–2.9 mm) in purebred animals SG compared with hybrids. The area of the muscular eye was the highest in purebred pigs SG-51.7 cm2 and in crossbreeds (KB x y) x L-51.6 against 40.2–40.9 in crossbreeds (KB x y) x D and [(KB x Y) x L] x D, where the final breed was Duroc. In terms of intramuscular fat content and BCP, the best animals were SG, SG x p and (CB x y) x D, in terms of binding capacity- (SG x L) x P (61.3 %, P<0.001) and 4 – breed [(CB x y) x L] x D (60.5 %, P<0.05), organoleptic indicators of meat and broth- (CB x y) x D and [(CB x y) x L] x D. the Animals of these groups were characterized by an increased frequency of bdg genotypes/EDG and EDG/EDG of the e blood system, which can be Accepted as preliminary candidates for genetic markers of meat quality.</p>