CC BY
56
UDC 636.4.033.082.26
MEAT QUALITY FINISHING PIGS OF CANADIAN SELECTION
Lyashuk R.N., Doctor of Agricultural Sciences Novikova S.P., Khoreva O.P., Post-graduate students Orel State Agrarian University, Orel City, Russia E-mail: [email protected]
ABSTRACT
The article presents the results of the research of meat productivity of the purebred (Yorkshire, Landrace and Duroc) and hybrid (Yorkshire x Landrace and the Yorkshire x Landrace x Duroc) pigs the Canadian selection, grown in the LLC «Ozersky pig farm» of the Tula region. The controlling slaughter of the experimental pigs has been produced for the evaluation of meat qualities. According to the results of the slaughter main indicators of meat productivity of pigs were evaluated: the slaughter weight, slaughter yield, longissimus dorsi muscle area, the length of the carcass, the thickness of the fat. Analysis of data obtained in the evaluation of pig meat productivity of different genotypes Canadian selection, allowed to identify genotypes that possess the most desirable meat qualities.
KEY WORDS
Hybrid; Meat qualities; Slaughter weight; Slaughter yield; Longissimus dorsi muscle area; Length of the carcass; Thickness of the fat.
Selection and breeding of pig aims to improve the genetic potential of the animals. Provoke a growth rate of improvement genetics can only use modern achievements of the world's breeding programs [2, 6, 9].
The need to meet international standards and fierce market competition has put major producers before selecting a provider of leading technologies and highly productive genetics, orienting them to buy breeding programs and breeding stock abroad. The basic share of breeding stock import in Russia falls to Europe, Canada, USA. In our market have consolidated their positions such genetic Corporation, as Hypor B.V. and Topigs CIS (the Netherlands), DanBred International (Denmark), PIC Genetics (USA), Genesus Swine Genetics of Canada (Canada) and a number of other companies engaged in the supply of breeding pigs [1, 3, 4, 5, 6, 7, 8,10, 11].
Breeds of pigs in Canada are among the best breed in the world, meeting the highest requirements of the world market and consumer preferences. In the breeding work of the canadian experts traced positive trends in genetic improvement of growth indicators, meatness of carcass, longissimus dorsi muscle area, and feed conversion [12, 13].
MATERIALS AND METHODS OF RESEARCH
During researches, we evaluated the meat quality of purebred (Yorkshire, Landrace and Duroc) and hybrid (Yorkshire x Landrace, Yorkshire x Landrace x Duroc) (Fig. 1) Canadian selection in the conditions of enterprise LLC «Ozersky pig farm» the Tula region. As a control used indicators of the pigs slaughter of large white breed of domestic selection (Fig. 1).
Table 1 - The Scheme of groups formation of fattening young
Groups Genotype
Control group Large white (LWLW)
I Yorkshire (YY)
II Landrace (LL)
Experimental groups Canadian selection III Duroc (DD)
IV Yorkshire / Landrace (YL)
V Yorkshire / Landrace / Duroc (YLD)
Controlling pig slaughter was carried out with the live weight of 100-110 kg on company «Tula meat-packing plant» and LLC «Ozersky pig farm». Control slaughter of pigs produced by the end of fattening. At slaughter evaluated the slaughter weight, longissimus dorsi muscle area (Fig. 2), the length of the carcass, the thickness of the spinal bacon withers, at the level of 6-7 scapula vertebras, on the back (on the 1st loin vertebra), on the rump (over 1, 2 and 3-and croup vertebras).
Correction of the data received as a result of the control slaughter, all indicators led to a living mass of 100 kg on the following correction coefficients for 1 kg of live mass: slaughter weight - 0,7 kg, the length of the carcass - 0,2 cm, thickness of fat - 0,03 cm, longissimus dorsi muscle area - 0,1 cm2, the mass of the posterior third half-carcass - 0,1 kg.
Figure 1 - Half-carcasses of hybrid pigs (right) and pigs of large white breed (left) RESULTS AND DISCUSSION
Analysis of the meat quality parameters of an experimental animals in terms of live weight of 100 kg (table 2) showed that gilts IV and V groups significantly (P>0,95) surpassed their peers from the control group at slaughter-weight on 2.21 kg and 2.37 kg, respectively. Young other experimental groups also surpassed the animals from the control group at slaughter-weight, and unreliable difference was in the range from 0,17-1,8 kg.
Table 2 - Indicators of the control slaughter in terms of live weight of 100 kg (M±m, n=10)
Groups Genotype Slaughter weight, kg Slaughter yield, % Longissimus dorsi muscle area, cm2 The length of the carcass, cm
Control group LWLW 74,24±0,32 74,24±0,32 34,7±0,43 91,07±0,33
Experime ntal groups I YY 74,88±0,26 74,88±0,26 43,6±0,32* 93,03±0,18
II LL 74,58±0,16 74,58±0,16 46,5±0,48* 96,63±0,31*
III DD 75,21±0,18 75,21±0,18 46,0±0,46* 93,28±0,26
IV YL 76,45±0,23* 76,45±0,23* 57,3±0,30* 98,64±0,21*
V YLD 76,61±0,33* 76,61±0,33* 63,4±0,53* 98,68±0,33*
Note:* F>0,95
According to the results of the control slaughter, we noted reliable (P>0,95) differences between yelts control, IV and V of the test groups to slaughter yield of the carcass. The superiority of fattening young IV and V of the test groups over control constituted 2,21%, and 2.37%, respectively (P>0,95).
Gilts from all experimental groups were superior to their peers in the control group to longissimus dorsi muscle area, and reliable (P>0,95) the difference was from 8,9 cm2 to 28,7 cm2.
Figure 2 - «Muscular eye» of three-breed hybrid (Yorkshire x Landrace x Duroc)
When measuring the longissimus dorsi muscle area we registered the maximum value of 63,4 cm2 - this indicator for the animals from the fifth experimental group. We also noted a significantly (P>0,95) high values (57,3 cm2)of the transverse section longissimus muscle of the two-breed (Yorkshire x Landrace) pigs from the fourth experimental group.
The length of the carcass value of all groups were in the range from 91,07 see in the control group to 98,68 see in V experimental group. The largest value of the lengths carcass were observed in the V and IV of the experimental groups, reliable (P>0,95) the difference with the control group amounted to 7,61 cm and 7,57 cm, respectively.
Modern trends of development of meat industry dictate the rules of pork producers. One of the main factors affecting the quality of the raw meat is the back fat thickness. The results of a control slaughter, we obtained the following data on the back fat thickness presented in table 3.
Table 3 - Value of the back fat thickness in terms of live weight 100 kg (M±m), n=10
The back fat thickness, mm
Groups Genotype On the withers At the level of 6-7 scapula vertebras On the back Average of the three measurement points on the rump
Control group LWLW 34,1±0,97 29,9±0,19 26,5±0,13 24,0±0,13
I YY 24,2±0,42* 20,1±0,15* 17,8±0,15* 15,3±0,15*
Experimental groups II LL 23,2±0,33* 18,0±0,13* 15,2±0,07* 12,7±0,07*
III DD 20,6±0,23* 16,2±0,15* 14,3±0,15* 11,8±0,15*
IV YL 21,1±0,17* 15,4±0,10* 13,7±0,16* 11,2±0,16*
V YLD 19,4±0,14* 13,8±0,16* 11,8±0,15* 9,3±0,15*
Note: * - F>0,95
Also we recorded significantly (P>0,95) low values of fat thickness on the level of 6-7 scapula vertebras in the IV (15,4 mm) and III (16,2 mm) experimental groups, and the difference of parameters of these groups with the control amounted to 14,5 mm and 13,7 mm, respectively.
The smallest thickness of fat (11,8 mm) on the back was recorded in the V experimental group, which is 14,7 mm less than in the control group (P>0,95). In addition a significantly low values of thickness of back fat were noted in the IV (13,7 mm) and III (14,3 mm) experimental groups. The reliable (P>0,95) difference with the indicators of the control group was 12,8 mm and 12,2 mm, respectively.
According to the results of measurements of the fat thickness in three points of the rump (over 1, 2 and 3-m vertebras), we plotted V test group with the lowest value of the fat rump thickness, which was 9,3 mm, which is 14,7 mm less than in the control group (P>0,95). In the other experimental groups fat rump thickness varied in the limits from 11,2 mm to 15,3 mm, which was also the advantage of the control group (P>0,95).
CONCLUSION
According to the results the analysis of the control slaughter indicators of an experimental animals slaughter purebred pigs of the experimental group showed no significant differences in the basic characteristics of the carcass meat quality. Also, we identified genotypes animals possessing the most desirable meat qualities: thin and evenly distributed across the ridge line bacon, an larger longissimus dorsi muscle area and quite elongated body. Thus, we concluded that gilts with three-breed (YLD) and two-breed (YL) genotypes Canadian selection have more pronounced meat qualities than pure-bred counterparts.
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