Вплив породи дюрок на якість м’яса свиней різних генотипів

Abstract

Проводилися дослідження основних показників хімічного складу та фізичних властивостей найдовшого м’яза спини свиней різних генотипів при схрещуванні великої білої та дюрок порід. Встановлено, що схрещування великої білої та дюрок порід привело до збільшення внутрішньом’язового жиру у помісних тварин не залежно від частки крові породи дюрок. Збільшення «частки крові» за породою дюрок від ½ до ¾ у порівнянні з чистопородними однолітками великої білої породи не вплинуло на розмір площі як загальної, так і м’ясної та вологої плями.

Studies on the main indicators of the chemical composition and physical properties of the longest muscle of the back of pigs of various genotypes were carried out. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi in the laboratories of the Kharkiv State Zooveterinary Academy by generally accepted methods were determined. Materials of experimental studies were processed using methods of variation statistics. According to the indicators of the amount of moisture and protein in the longest muscle of the back, a tendency to decrease them in crossbreeds, and an increase in the "blood share" of the Duroc breed from ½ to ¾ contributed to a decrease in the relative amount of moisture by 0.7%, protein - by 0.1% has been established. At the same time, crossbreeding compared with pure breed large white breeds contributed to an increase in intramuscular fat by 0.35% (½D) ... 0.36% (¾D) at P> 0.95. According to the content of tryptophan and oxyproline in the muscle of pigs of various genotypes, no significant difference was found. At the same time, crossbreeds, in comparison with pure-breed peers of a large white breed were characterized by a higher tryptophan content and an increase in the amount of tryptophan is directly proportional to an increase in the “blood share” in the Duroc breed. The same trend in the context of genotypes in the amount of oxyproline was observed. The moisture-holding ability of meat of animals of different genotypes is almost at the same level - 67.2 (LW) ... 67.9% (½K + ½ D). The increase in the “blood share” in the Duroc breed from ½ to ¾ as compared to the purebred peers of the large white breed did not affect the size of the total wet spot, nor did the animal genotype affect the area of the meat spot and wet spot. The pH value is an indicator of the maturity stage of the meat and its safety. A tendency to increase the pH value of the longest back muscle in animals with a "share" of blood of the Duroc breed when compared with large white breed has been established. In animals with a “blood share” of the Duroc ½ and ¾ breed, the pH value increases compared to the large white breed by 0.07 (1.3%) ... 0.05 (0.9%).