Мясная продуктивность и качество туш свиней французской селекции

Nowadays, when constructing and building pig complexes, much attention is paid to the composition of swine breeding stock, which provides products that meet modern requirements of manufactures and consumers of meat products. For this purpose, the efficiency of French Pietrain boars at the final stage in the hybridization system was studied, since the impact of breed has not been fully studied. The study was conducted in the swine complex «Mashkino» Ltd. in Moscow region, Kolomensky district in 2016-2018. Four groups were formed. The first group consisted of purebred young pigs of Large White breed, the second one consisted of two-breed hybrids (Large White x Landrace), the third group consisted of three-breed hybrids (Large Whitex Landrace x Pietrain) and the fourth group consisted of three-breed hybrids [(Large White x Landrace x Pietrain) x Pietrain]. The animals were divided into the groups according to their sex, age, body weight, etc. After the animals gained 95-105 kg, they were slaughtered to study the meat productivity of the pigs and physicochemical indicators of the meat obtained. The study results showed that two-breed and three-breed hybrids had outperformed the purebred pigs both in the maximum yield of the carcasses and morphological composition, the content of the muscle tissues of the whole carcass and its individual parts had increased, while the content of the fat had significantly decreased.