scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

Association between leptin receptor gene polymorphism and quality of both meat and back fat in large white pigs of ukrainian breeding

2016 ◽  
Vol 3 (2) ◽  
pp. 42-48
Author(s):  
V. Balatsky ◽  
I. Bankovska ◽  
A. Saienko
Keyword(s):  
Gene Polymorphism ◽  
Leptin Receptor ◽  
Receptor Gene ◽  
Intramuscular Fat ◽  
Large White ◽  
Pig Breeds ◽  
Lepr Gene ◽  
Large White Breed ◽  
White Breed

Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.

scholarly journals Physicochemical properties and chemical composition of muscle tissue of young pigs of large white breed and their correlation with some serum enzymes

2020 ◽  
Vol 3 (3) ◽  
pp. 34-38
Author(s):  
V. I. Khalak ◽  
B. V. Gutyj
Keyword(s):  
Alkaline Phosphatase ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Alanine Aminotransferase ◽  
Fat Content ◽  
Color Intensity ◽  
Large White ◽  
Large White Breed ◽  
Young Pigs ◽  
White Breed

The aim of the study was to investigate the biochemical parameters of blood serum, physicochemical properties and chemical composition of muscle tissue of young white pigs of English origin, as well as to calculate the level of correlations between the main quantitative traits. The experimental part of the work was carried out in LTd “AF” Dzerzhynets” Dnipropetrovsk region, Research Center for Biosafety and Environmental Control of Agricultural Resources Dnipro State Agrarian and Economic University, Ltd “Globinsky Meat Plant” Poltava region, laboratory of zootechnical analysis of the Institute of Pig Breeding and Agriculture and livestock laboratories of the Institute of Cereals NAAS. Blood sampling for biochemical studies was performed in 5-month-old animals, serum activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase and α-amylase was determined. Physicochemical properties and chemical composition of the longest muscle of the back (m. Longissimus dorsi) were studied on the indicators of “moisture holding capacity, %”, “color intensity, units. ext. × 1000”, “tenderness”, c, “fat content, %”, “total moisture content, %”, “protein content, %”, “heat loss, %”, and “energy value of muscle tissue, kcal”. It was found that the biochemical parameters of blood serum of young pigs of large white breed at 5 months of age correspond to the physiological norm of clinically healthy animals. Thus, the activity of aspartate aminotransferase (AST) is 1.33 ± 0.074 mmol/h/l, alanine aminotransferase (ALT) – 1.87 ± 0.063 mmol/h/l, alkaline phosphatase – 291.99 ± 12.517 IU/l,α-amylase – 169.82 ± 5.005 g/h×l. Studies of physicochemical properties and chemical composition of samples of the longest back muscle of young pigs of large white breed show that the number of high quality samples in terms of “moisture holding capacity, %” is equal to 12.0%, “color intensity, units. ext. × 1000” – 16.0 %, “tenderness, c” – 12.0 % and “fat content, %” – 16.0 %. Significant correlations were established between the following pairs of features: moisture holding capacity, % × protein content, % (-0.484 ± 0.1825, tr = 2.65), moisture holding capacity, % × heat loss, % -0.416 ± 0.1896, tr = 2.19), fat content, % × moisture holding capacity, %, (-0.450 ± 01862, tr = 2.42), fat content, % × energy value, kcal (0.836 ± 0.1144, tr = 7.31), alanine aminotransferase (ALT) activity, mmol/h/l × pH, units of acidity, (0.443 ± 0.1859, tr = 2.37), alkaline phosphatase activity, units/l × color intensity, units. ext. × 1000 (-0.483 ± 0.1826, tr = 2.65), alkaline phosphatase activity, units/l × P, % (0.484 ± 0.1825, tr = 2.65).

scholarly journals IMPROVMENT THE BIOLOGICAL VALUE OF PORK

2020 ◽  
Author(s):  
G.M. Shulaev ◽  
◽  
R.K. Milushev
Keyword(s):  
Vitamin E ◽  
Feed Additive ◽  
Control Group ◽  
Vitamin B ◽  
Soya Flour ◽  
Large White ◽  
Biological Value ◽  
Large White Breed ◽  
White Breed

The purpose - improve the quality of pig farming production through the use of functional feed additive at the final stage of feeding. The additive ingredients (in %): vitamin E - 0,32; vitamin D₃ - 0,30; vitamin C - 0,30; vitamin B₄ - 1,56; vitamin B₁₂ - 0,004; betaine - 10,00; %; bentonite - 77,166; Omek J – 0,15%; selen - 0,2 %; soya flour (filling substance) - 10,00. Components activity: vitamin E-50,0 of %; D₃ - 0,15,0 thousand ME in 1g; B₄ - 60,0 %; B₁₂ - 1,0%; Omek J - 2,0%; seleno-KI - 0,2 %. The functional feed additive is approved on fattened pigs of large white breed. Animals from control group received the mixed fodder constantly used in a factory, skilled - same as well as control, but the containing 1 % of the additive within 10 days before slaughter. Growth, some indicators of a metabolism, quality of meat are studied.

scholarly journals Use of specialized breeds for increase of pork meat quality

1970 ◽  
Vol 21 ◽  
pp. 238-242
Author(s):  
O. V. Boiko ◽  
O. V. Vashchenko ◽  
M. S. Nebylytsia
Keyword(s):  
Meat Quality ◽  
Pork Meat ◽  
Selection Methods ◽  
Large White ◽  
Muscle Area ◽  
Large White Breed ◽  
National University ◽  
White Breed ◽  
Conventional Methods

Aim. Matching ability to study for reproductive, fattening and meat qualities of pigs and to identify the most effective combinations of genotypes national and foreign selection. Methods. Studies conducted in conditions of industrial technology of LLB "Mayak-Agro" Cherkassy region. Groups formed by from counterpart’s methods. Assessment fattening and meat quality was carried out by conventional methods (Polivoda A., 1977). The chemical composition and physical properties of meat were determined by conventional methods in condition of biotechnology laboratories Cherkassy National University. B. Khmelnitsky. Results. The highest quantity offspring obtained by crossing hybrids with boars red white girdle (RWG) and pietrain (P) (11.6–11.8 piglets), with big fetus – when two breed crossed Ukrainian large white breed (ULW) sows of landrace (L) boars and sows of crossbred boars two bread from (P) (1.8 kg, P>0.99). By weight of one head at weaning the best results are obtained by crossing two breeds ewes from boars (RWG) and (P) – 18.1–17.8 kg (P > 0.999). Maximum saving values obtained when combined hybrids (ULW x L) with boars breed Duroc Ukrainian selection “Steppes” (DUSS) – 94.8 %. Conclusions. To improve the meat quality of pork, the best option is a combination of two breeds pig breeds (ULW x L) of boars (P) and (RWG). Keywords: hybridization, a specialized type, industrial crossing, heterosis, muscle area.

scholarly journals PHYSICO-CHEMICAL PROPERTIES OF MUSCLE TISSUE OF YOUNG PIGS AND THEIR RELATIONSHIP WITH CERTAIN BIOCHEMICAL INDICATORS OF BLOOD SERUM

2020 ◽  
Vol 4 (2) ◽  
pp. 372-377
Author(s):  
V. I. Khalak ◽  
S. Ye. Cherniavs’kiy ◽  
P. T. Chegorka
Keyword(s):  
Blood Serum ◽  
Muscle Tissue ◽  
Biochemical Parameters ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Large White ◽  
Large White Breed ◽  
Young Pigs ◽  
White Breed ◽  
Water Holding

The article presents the results of studies of the physicochemical properties of the muscle tissue of young pigs of the large white breed, taking into account their intrabreed differentiation by some biochemical parameters of blood serum, and the correlation links between the signs are determined. The control fattening of young pigs of large white breed was carried out in the conditions of the farm according to the "Methodology for assessing boars and sows for the yield of offspring in the minds of breeding plants and breeding reproducers". In the blood serum of 5-month-old animals, the cholesterol content (mmol/l) and the concentration of total lipoproteins (mg%) were determined. The physicochemical properties of the longest back muscle (m. Longissimus dorsi) were studied taking into account the following indicators: "water-holding capacity, %", "active acidity 24 hours after slaughter (pH), acidity units", "color intensity, units extract х 1000", "tenderness, s "and" losses during heat treatment, %". Biometric processing of the obtained data was carried out according to generally accepted methods using the Data Analysis software module in Microsoft Excel. It was found that the biochemical parameters of blood serum (cholesterol content (mmol/l) and the concentration of total lipoproteins (mg %) in young pigs of the Large White breed correspond to the physiological norm of clinically healthy animals. The number of samples of the longissimus dorsi muscle (m. Longissimus dorsi) of the category "high quality "according to the indicators" tenderness, s "and" water-holding capacity, % "is 9.09 %, according to the" color intensity, units. х 1000" – 18.18 %. Reliable coef-ficients of pair correlation are established between the following pairs of signs: concentration of total lipoproteins х active acidity 24 hours after slaughter (pH) (+0.618), concentration of total lipoproteins х water-holding capacity (+0.712), cholesterol content х tenderness (+0.726), cholesterol content х losses during heat treatment (+0.784). Key words: muscle, tissue, young pigs, blood, biochemical parameters, serum.

scholarly journals Продуктивність в’єтнамських вислочеревних свиней та їх помісей

2013 ◽  
pp. 73-75
Author(s):  
В. Є. Усачова
Keyword(s):  
Meat Quality ◽  
Growth And Development ◽  
Multiple Pregnancy ◽  
Large White ◽  
Slaughter Weight ◽  
Reproductive Ability ◽  
Large White Breed ◽  
White Breed

Наведено результати дослідження репродуктивних, відгодівельних і м’ясних якостей свиней в’єтнамської вислочеревної породи «в чистоті» та в поєднанні з плідниками великої білої породи. Встановлено, що за використання схрещування досягається поліпшення відтворювальної здатності свиноматок за багато-, великоплідністю, живою масою одного поросяти і гнізда при відлученні. Підсвинки в’єтнамської вислочеревної породи поступалися помісному молодняку за інтенсивністю росту і розвитку. Відгодівля помісних генотипів сприяла поліпшенню відгодівельних та м’ясних якостей. The results of the study of reproductive, fattening and meat quality of pigs in Vietnam loose belly breed «in a cleanness» and in crossing with the male hogs of large white breed are given in the article. It is set that the use of crossing leads to improvement of reproductive ability of sows on multiple pregnancy, large fetus, to living mass of one pigling. Gilts of the Vietnamese loose belly breed yielded to the crossbreed sapling on intensity of growth and development and slaughter-weight. Fattening of crossbreed genotypes was instrumental in the improvement of fattenings and meat qualities.

scholarly journals ADIPOSE TISSUE AS THE MOST IMPORTANT ELEMENT DETERMINING THE QUALITY OF PORK

PIG-BREEDING ◽  
2021 ◽  
pp. 23-26
Author(s):  
I.F. GORLOV ◽  
◽  
M.I. SLOZHENKINA ◽  
V.A. BARANIKOV ◽  
A.A. MOSOLOV ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Efficiency ◽  
Group Iv ◽  
Large White ◽  
Large White Breed ◽  
Young Pigs ◽  
Synthetic Amino Acids ◽  
White Breed ◽  
Positive Effect

The article presents the materials of research conducted on fattening growing young pigs of large white breed, in the diet of which synthetic amino acids were used. As a result of experiments, the high efficiency of their use was confirmed. The positive effect of the use of synthetic amino acids on the formation of more optimal indicators of the chemical composition of fat is proved. Experiments have shown that the most effective productive effect of feed was shown in group IV animals that received a basic diet balanced in amino acids due to the introduction of synthetic lysine and feed methionine.

scholarly journals СOMBINATIONAL ABILITY OF SPECIALIZED BREEDS AND TYPES OF PIGS IN INDUSTRIAL CROSSBREEDING

2017 ◽  
Vol 53 ◽  
pp. 84-90 ◽  
Author(s):  
O. Vashchenko
Keyword(s):  
Meat Quality ◽  
Combining Ability ◽  
Live Weight ◽  
Individual Species ◽  
Large White ◽  
Large White Breed ◽  
Wide Range ◽  
White Breed ◽  
Conventional Methods

For several decades, widespread industrial crossing different breeds of pigs. However, intensive importation foreign breeding of pig and use foreign technologies, a prerequisite for improving meat and slaughter quality of livestock. Success in solving this problem depends on identifying the best combinations of parental pairs with a comprehensive study of regularities succession and the descendants of preferred breeding traits are determined by genes and polymer characterized by a wide range of variability influenced by environmental conditions. In terms of industrial use of the most successful combinations of lines, genotypes, even a slight increase productivity, ensure, ultimately, significant economic effects. The aim of our study was to evaluate the general (GCA) and specific (SCA) combining ability fattening and meat quality of pigs and calves landed determine the best options for combinations of parental pairs when crossed. Studies were conducted in conditions of industrial technology at without belt dependent concentrations type of feeding and regulated microclimate on the basis of LLB "Mayak-Agro" Cherkassy region. Groups breeder was formed by unique origin, age, physiological condition, body weight. Assessment fattening, meat quality, physical and chemical properties of meat and fat conducted by conventional methods Polivoda AM and else. The morphological composition of carcasses studied by diking corps. The chemical composition and physical properties of meat were determined by conventional methods in condition of biotechnology laboratories Cherkassy National University. B. Khmelnitsky. In the first stage crossed sows of Ukrainian large white breed (UVB) with boars Landrace (LA) English selection, and received from them hybrids (hybrids F1) sires with specialized meat breeds: Pietrain (P) British breeding red white girdle (RWG) and Duroc Ukrainian selection “Steppes” (DUSS). It is established that the use of these industrial crossbreeding schemes leading to improved slaughter yield of 4.4 - 8.4% in the carcasses of local groups. Severity of heterosis for slaughter relies was in the range of 0.16 to 1.88%. Combining breeds LA and UVB has increased the length of the carcasses in hybrids by 2.5 cm (P> 0.95) at the lowest standard deviation - 0.14 cm. At the same time, crossing two-hybrids local pig breeds of boars’ P led rather to reduce the carcasses length compared to the original parental forms 2.6 cm (P> 0.95). Regarding mass index posterior third corps tends to increase it to 11.3 - 12.5 kg accurate advantage of using Landrace breeds (P> 0.95) and pietrain (P> 0.999). The fact that the carcasses obtained from pigs combination 1/4UVB x 1/4LA x 1/2P, were significantly shorter and had the largest area "muscle eye" is quite natural and due to the influence of breeds belonging boars. The efficacy of the combination of maternal two-breeds form hybrids with UVB × LA boars pietrain and red white girdle, confirmed the calculated values of general and specific combining ability. When using boars breed red white girdle highest positive effect of general combining ability was observed in terms of area "muscle eye" (4.94) meeting of body (0.93) slaughter yield (0.35). In addition, the use of the scheme for industrial crossing red white girdle helped reduce fat content in carcass and thick bacon (- 1.41 - 0.64). Increasing the length of the carcass at slaughter hogs promoted the use of Duroc Ukrainian selection “Steppes” (1.32) and Landrace (1.08). Boars used breeds influenced fattening and greasy meat quality of offspring with different force. Its value depended on the individual animal and breeds consolidation for the identified - from negative 8.49 to positive 6.71% age achieve live weight of 100 kg and from minus 9.34 to positive 6.34% in the average daily increments. Differential power of selective effects on offspring among individual species ranged from (- 9.34) to (+6,71)% (P> 0,999). Given the importance of meat quality indicators as signs core products finals pig should always check the structural elements of Ukrainian large white breed on the matching ability. This lets use the best combination to improve performance and avoid unwanted flocks crossbreeds combinations.

scholarly journals Quality control of pork used in the recipe for kebabs in a technogenic zone

2021 ◽  
Vol 262 ◽  
pp. 01025
Author(s):  
Atsamaz Biboyev ◽  
Rustem Temirayev ◽  
Lada Vitiuk ◽  
Rita Zhylova ◽  
Larisa Shiritova
Keyword(s):  
Quality Control ◽  
Chemical Composition ◽  
Control Sample ◽  
Check Sample ◽  
Pork Meat ◽  
Large White ◽  
Lead And Cadmium ◽  
Large White Breed ◽  
White Breed ◽  
Pork Loin

The investigation purpose was to conduct a comparative control for the consumer qualities of the store pigs meat of the Landrace Danish breeding (LDB) and their cross-breeds of different pedigree on a large white breed (LWB) according to the scheme: control – well-bred Landrace (LDB) animals: 1-st check - 1/2 LDB 1/2 LWB yelts; 2-nd check - 3/4 LDB 1/4 LWB animals and 3-rd check - 7/8 LDB 1/8 LWB yelts, as well as dish samples No. 278 “Pork kebab”, for which the animals meat of the specified pedigree was used in the recipe. The “pork kebab” dish samples from the pork loin of the 3-rd check group distinguished by the best chemical composition. The dish sample of the 3-rd generation pork meat (7/8 LDB × 1/8 LWB) distinguished by the best ecology nutritious features, so that the 3-rd check sample contained lower level of zinc, lead and cadmium. By the total score of the 3-rd check sample of this 3-rd generation Landrace pork dish surpassed the control sample.

scholarly journals PHYSICAL–CHEMICAL AND ORGANOLEPTIC QUALITIES TISSUES OF PIGS OF DIFFERENT BREED COMBINATIONS

2020 ◽  
pp. 48-57
Author(s):  
V. I. Frolova ◽  
V. A. Bekenеv ◽  
I. V. Bolshakova ◽  
Yu. V. Frolova ◽  
V. S. Deeva ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Moderate Intensity ◽  
Chemical Parameters ◽  
Large White ◽  
Large White Breed ◽  
Physical Chemical ◽  
White Breed ◽  
Physical And Chemical ◽  
Intramuscular Fat Content

The results of research on the quality of carcasses, chemical composition, physical and chemical parameters and tasting evaluation of the meat of pigs of the new sapphire genotype (SG) and animals of different hybrid combinations obtained from crossing a large white breed with boars of meat breeds: Yorkshire, Landrace (L), pietren (P) and Duroc (D) -at different intensity of fattening in the conditions of industrial technology. The thickness of the fat on the ridge in all groups at a moderate intensity of fattening was almost the same-22.1–25.4 mm, at a low intensity of fattening-25.1–28.0 mm, ie. increased by 2.5–5.4 mm. there Is a tendency to reduce the thickness of fat (1.0–2.9 mm) in purebred animals SG compared with hybrids. The area of the muscular eye was the highest in purebred pigs SG-51.7 cm2 and in crossbreeds (KB x y) x L-51.6 against 40.2–40.9 in crossbreeds (KB x y) x D and [(KB x Y) x L] x D, where the final breed was Duroc. In terms of intramuscular fat content and BCP, the best animals were SG, SG x p and (CB x y) x D, in terms of binding capacity- (SG x L) x P (61.3 %, P<0.001) and 4 – breed [(CB x y) x L] x D (60.5 %, P<0.05), organoleptic indicators of meat and broth- (CB x y) x D and [(CB x y) x L] x D. the Animals of these groups were characterized by an increased frequency of bdg genotypes/EDG and EDG/EDG of the e blood system, which can be Accepted as preliminary candidates for genetic markers of meat quality.

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