The aim of the study was to conduct a comprehensive analysis of indexes of meaty of carcasses, meat and fat quality of pigs of different commercial genotypes for developing production optimization system of high quality pork.
Studies were conducted on fattening pigs of three high meat productive pig combinations. As a maternal basis of every combination it was used combined sows of breeds Yorkshire and Landrace (YhxL), which were artificially inseminated with sperm of boars of American selection (company «Clayton Agri-Marketing») – Yorkshire (Yh), Hampshire x Duroc (HhxD) and Berkshire x Duroc (BxD). Pigs of each genotype (10 heads) fattened to the live weight of 100 kg at full compound feeds using feed additives of «Prostafeed» company.
The evaluation of pigs’ carcasses was carried out after 24 hours of gradual cooling at + 2- + 4 ° C. It was determined the morphometric parameters and content of lean meat in the carcasses for an estimated level MF, which was calculated by “two measures” metod (Germany 2011) according to the European system (S) EUROP. Under conditions of the Laboratory of zootechnical analysis and meat quality of Institute of Pig Breeding and AIP NAAS it was analyzed samples of meat from. longisimus dorsi, m. semimembranosus and back fat of pigs.
It was found out that carcasses quality and output of lean meat correspond to higher classes of (S) EUROP system – S (60.8-62.5%) and E (55.0%). However, analysis of complex technological indexes of meat of pigs of breed combinations in most valuable parts of carcasses – m. longisimus dorsi, m. semimembranosus – electrical conductivity, heat loss during processing and water-holding capacity, shows signs of clearly marked PSE-pork. However, there are high losses of carcasses during cooling and storage. Signs of PSE-pork especially reflected in pigs in combination of sows Yorkshire x Landrace with boars Hampshire x Duroc.
The chemical composition of pigs’ meat of studied groups also correspond to the current level of lean pork: with high protein there is low fat content.
For indexes of low melting temperature and high moisture content, vertebral fat of commercial pigs correlated with obtained characteristics of meat quality, which is at the level of display of PSE-meat.
It was done the conclusion about the need of using a comprehensive system of optimization of indexes of meat productivity and meat quality of pigs of high meat commercial genotypes that reduces the loss of products.
Key words: pigs, comersial combination of breeds, quality of carcasses, meat quality, m. longisimus dorsi, semimembranosus muscle.