Agrarian Science and Food Technologies

Fedyaeva A.S., Postgraduate Student

e-mail: fed.anua@gmail.com

Kharkiv State Zooveterinary Academy

The article describes the analysis of the studies of physicochemical characteristics of the muscle tissue composition of the experimental purebred and hybrid store pigs under the conditions of the "National Plus" Subsidiary of the “National” Private Company of the Dnipropetrovsk region.

One of the important tasks in the study is to determine the best genotypes of the pigs, which should be used in cross-breeding for the purpose of wider use of beef-making qualities.

The studied physicochemical properties of hybrid store pig meat have shown that all experimental animals have a high quality of meat production, which positively affects the economic benefit of the farm.

Pork has long been considered a valuable foodstuff that contains an easily digestible form of 35-55% dry matter, 10-20% protein, 15-45% fat, 1-55% mineral matter, as well as a number of vitamins A, D and B. This is due not only to its nutritional and flavoring qualities, but also to the ability to maintain its quality in preserving and processing. The quality of meat is determined by the quantitative ratios of the tissue and their physico-chemical, morphological characteristics, which depend on the species, age, sex, fattening of animals and other factors. The quantitative ratio of moisture, protein and fat, pH also affects the quality of the meat's nutritional value.

The purpose of our research is to carry out a comparative evaluation of the physico-chemical composition of the experimental young chickens during purebred breeding and crossbreeding, and to study the influence of terminal chickens (OptiMus Rattlerow Segers and Hypor Maxter) on meat quality. Materials and methods of research. The research was conducted in the conditions of the State Plus National Company, National "of the Dnipropetrovsk region, in the period from 2015 to 2017, where modern conditions of maintenance are used. Calculations were made using a personal computer and a number of applications.

Meat is one of the most valuable food products because its uniqueness is in high energy intensity, a balanced amino acid composition of proteins, the presence of active substances and high digestibility, which as a whole provides normal human physical development. The animals that have been matched with the IV and VII terminal boar groups with a bias of 4.62% (P≥0.999) and 4.80% (P≥0.999) towards pure breeding (LW x LW) have moisture-resistant meat quality. Matching with large white Duroc boar females leads to a decrease in moisture-resistant meat quality in offspring by 8.6% (P≥0.99).

Also, third group animals, which deviated from control by 0.3%, had lower meat moisture resistance. The combination of (LW x L x L) and (LW x L x P) practically did not differ from each other in the studied rate.

Against the active acidity indicator of pig's muscle tissue, it can be noted that all experimental animals in the groups were practically at the same level of 5.33-5.81 pH, which is the norm, but the highest rate has been obtained at cross-breeding of the parent terminal boar genotype 6.08 (LW x T) and 6.18 (LW x L x T), therefore, these hybrid animals have been notable for the pH value, which is the property of good meat.

The studied physicochemical properties of animal meat in experimental groups showed that all experimental animals did not have a deviation from the norm and were within the standard of   10% in terms of moisture resistance, and 1.1-1.7% in terms of acidity, which suggested that this indicator practically did not depend on genetically selected parental forms.

According to our results of the analysis of the chemical meat composition in the experimental animals, the difference between genotypes in the chemical composition of muscle tissue practically did not differ from each other. But the experiment showed that relatively high mass of protein and dry matter was inherent in animals in which the parental form of terminal boars was used.

The content of total moisture in the meat of the first group, which is purebred in our experiment (LW x LW), is 74.2 ± 0.59%, which is the best result, less moisture content has been found in the meat of the VII animal group (LW x L x T) – 72.4±0.47, which as compared with the control has shown reduction by 2.4%. The nutritional value of the meat depends on the ratio of moisture, protein, fat: where fat significantly affects the taste and quality of the meat, as well as its succulence and such indicator as meat marbling. As the results of our experiment showed, the lowest intramuscular fat content was inherent in the groups of animals where the terminal boars of the Hypor Maxter line were used, in particular in our experiment, this was group VII 2.8±0.13. The meat of the IV and VI groups practically did not differ in fat and dry matter content: 3.2±0.19 – 3.4±0.22 and 26.1±0.45 - 27.8±0.49, respectively.

The results of the experiment have indicated that the concentration of protein in the meat composition depends to a large extent on the selected genotype in the combinations, for example, in animals (LW x L x T) the rate of protein content in meat has varied within the range of 20,2-23,8%.

According to the ash content, the VI animal group should be noted (LW x L x P) - 1.19±0.07%, an increase of which, as compared with the control, is 7.2%, respectively.

Conclusions. In the industrial production of pork, the stable high quality of products is of paramount importance, which according to the results of our research is confirmed.  Receiving high quality pork using foreign horses provides improved pork quality by physical and chemical indicators.

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