THE QUALITY OF PRODUCTS OF SLAUGHTERING AT THE OSCILLATORY REGIME OF FEEDING YOUNG PIGS
V. M. Voloshchuk, D. O. Bindiug, S. А. Maniunenko
This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.
Institute of Pig Breeding and agro-industrial production of the National Academy of Agrarian Sciences,
1 Shvedska Mogila Str., Poltava, 36013, Ukraine
It has been researched the quality of pig carcasses, chemical composition and the physico-chemical indexes of the meat and pork fat under conditions of different regimes of feeding young pigs of the Poltava Meat breed: normalized even (control) and the normalized uneven, rhythmically-oscillatory with a gradual change of the diet by weight on 20 %.
It was determined that using oscillatory regime of feeding did not significantly affect on the slaughter indexes and the quality of slaughter products of fattened pigs. The morphological composition of pigs’ carcasses at different the different regimes their feeding was within the confines of physiological norm and doesn’t differ essentially between themselves. The number of meat, back fat and bones in carcasses of control and experimental pigs was 55.5 % and 56.4 %, 32.8 % and 32.9 %, 11.7 % and 10.7 % accordingly, that is typical for this age and genotype.
It has been revealed the tendency to a change of some indexes of the meat quality at the oscillatory regime of feeding pigs: the increase of fat on 19.95 % and phosphorus on 11.76 %, at reducing the intensity of color on 15.06 % and also an active acidity on 0.72 %. Among indexes which characterize the quality of meat, are the most variable in experimental pigs were found out such: a number of fat and the losses at thermal its treatment. A total moisture in pigs’ fat of the control group was on 2.9 % less comparatively with received from animals of the experimental group, The temperature of melting it was lower in pigs in pigs of the control group on 2 C.
Keywords: OSCILLATORY REGIME OF FEEDING, POLTAVA MEAT BREED, QUALITY OF PIG CARCASSES, PHYSICO-CHEMICAL INDEXES, MEAT, BACK FAT
