Bìol. Tvarin, 2016, volume 18, issue 4, pp. 9–13 http://dx.doi.org/10.15407/animbiol18.04.009
PHYSICAL AND CHEMICAL INDICES OF SUBCUTANEOUS LARD IN PIGS OF DIFFERENT DIRECTION PERFORMANCE
G. Birta, Yu. Byrgy, V. Nazarenko, O. Goryachova
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High school of Ukoopspilka «Poltava University of Economics and Trade»,
3 Koval str., Poltava 36014, Ukraine
The article presents the results of research on the chemical composition and physico-chemical properties of the lard in pigs of various breeds. The greatest amount of water has been found in the lard of white-belt red pigs at different levels of fattening and different weight condition, and the least amount of water was in pigs of Myrgorod breed. The amount of protein in the lard of these animals was also different: the highest protein level was observed in the meat of productive direction for all fattening levels. The amount of protein in lard in meat breeds was at the level of 2.46–2.53 %. There was a circulating-proportional relationship between the amount of protein and fat in lard. Greater amount of fat causes less protein content.
The chemical composition of lard changed with the age: there was a natural decrease in the amount of water and protein and an increase of the amount of fat. Physical and chemical properties of bacon in pigs of all studied genotypes were determined depending on the breed and sex. These data indicate that the amount of the iodine number of lard in castrates was slightly higher than in pigs and hogs. However, no significant difference on this indicator has been revealed.
The study of problem of the lipid fatty acid composition of lard in pigs of different weight condition is practically important in swine breeding to determine the optimal timing of slaughter of animals for producing the high-quality pork meat and lard. Fatty acid composition of lard in pigs, boars and castrates of all compared genotypes was almost the same by the level of linolenic and arachidonic acid. According to the content of linoleic acid there was some interbreeding difference between breeds and between individual animals of the same breed.
Keywords: BREED, FAT, WATER CONTENT, PROTEIN, FAT, IODINE NUMBER, MELTING POINT, NUMBER OF REFRACTION
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