Оцінка якості м’яса свиней різних генотипів при чистопородному розведенні та схрещуванні

Abstract

Проводилися дослідження основних показників хімічного складу та фізичних властивостей найдовшого м’яза спини свиней різних генотипів при чистопородному розведенні та схрещуванні. Встановлено, що схрещування великої білої та ландрас порід привело до збільшення внутрішньом’язового жиру у помісних тварин незалежно від «частки крові» породи ландрас. Існує тенденція до збільшення білково-якісного показника, вологоутримуючої здатності та значення рН найдовшого м’яза спини у свиней породи ландрас та помісей з «часткою крові» за породою ландрас від ½ та ¾.

The main indicators of the chemical composition and physical properties of the longest muscle of the back of pigs for different genotypes when using pure breeding and crossing were studied. The certain indicators were determined in the laboratories of the Kharkiv State Zooveterinary Academy by generally accepted methods. The statistical analusis was carried out using methods of variation statistics. Meat and meat products are essential foods. The nutritional value of meat is determined by its chemical composition, energy value, taste properties and level of digestibility. The by taste, energy and nutritional value of pork exceed the meat of other farm animals, and canning even enhances its taste properties. Pigs of the Landrace breed were found to be inferior to the peers of other genotypes by the number of intramuscular fat. Thus, the difference for Landrace breedwas 0.8% (P>0.99) compared with the large white breed, - 0.8% (P>0.99) compared with crossbreeds of the genotype ¼LW+¾L and 1.1% (P>0.999) with crossbreeds of the genotype ¾LW+¼L. The quality of meat is characterized by the content of connective tissue proteins or their ratio. The higher content of tryptophan (1.40%) of the muscle of purebred animals of the Landrace breed as well as for the genotype ¼LW+¾L were also found to compare with animals with a different “blood share” in the landrace breed (½L and ¼L) which were in the intermediate position between the LW and L breeds (1.38 and 1.37% respectively). An increase in the “blood share” of the landrace breed from ½ to ¾ compared to the purebred peers led to significant increase in the wet spot area by 0.04 and 0.05% respectively, and in of the common spot by 0.05-0.08% (landrace breed) and 0 , 02-0.05% (large white breed). There is a tendency to increase the pH value of the longest back muscle in landrace breed compared with large white. In animals with a different “blood share” in the both landrace breed (½L and ¼L), an increase in pH were observed to compare with the large white (by 0.09 or 1.7%) and with the landrace breed (by 0.04 or 0.7%). Therefore, the crossing of large white and landrace breed can result in an increase of intramuscular fat in crossbred animals, regardless of the "blood share" of the landrace breed.