Organoleptic assessment of meat of different genotypes of pigs

Abstract

meat different genotypes of pigs. The main indicators of the organoleptic assessment of muskulus longissimus dorsi of different genotypes of pigs in pure breeding, crossing and hybridization has been studies. Determination of indicators of organoleptic evaluation of muskulus longissimus dorsi was carried out by conventional methods. The materials of experimental studies were processed using methods of variation statistics. In pure-bred breeding for tenderness, color of muskulus longissimus dorsi in animals of the Landrass breed were characterized by the best indicators. Their advantage over their peers of the Large White breed was the following: in tenderness - 0.056 (group III, P>0.95)...0.044 kg/cm 2 , p. (IV group, P>0.99), in terms of color intensity - 5.0...9.2 extinction units, but no significant difference was found (P<0.95). Industrial crossing with the use of Landrass and Duroc boars made certain changes in the indicators of organoleptic assessment of the longissimus muscle dorsi. There was no significant difference in tenderness with the same «share of blood» for the Duroc and Landrass breeds. Crossbred animals of the indicated breeds of boars with a «blood share» ¾, compared with their peers with a «blood share» of ½, had more tender meat and the difference was 0.010 (Duroc breed, P>0.95) and 0.015 (Landrass breed, P>0.999). No significant differences between crossbred animals of different genotypes in color have been established. An increase in the «blood share» of the Duroc and Landrass breeds from ½ to ¾ contributed to an increase in the heterosis effect in tenderness by 1.5 (D)...2.3 % (L). In terms of color and boiling such a regularity was established in the descendants with a «share of blood» of the Duroc breed (1.4% and 2.4%, respectively). Hybrid animals obtained from the crossing of boars of the Poltava meat and Ukrainian meat breeds with the uterus of the large white breed had practically the same values in the tenderness of the longest muscle of the back. They also did not differ in the degree of boiling. Hybrid animals obtained from boars of the meat and raised in a specialized farm were characterized by a high value of the effect of heterosis in all indicators of organoleptic assessment, and those raised in a commercial economy were inferior to their peers with a of blood» of the Poltava in tenderness (by 0.4 %) and musculus longissimus dorsi, organoleptic meat evaluation.