2(84), vol 2 2015
UNC 636.4.082

М. Berezovsky, doctor of agricultural sciences
О. Narygna, graduate student
О. Narygna, graduate student
The Institute of pig breeding and agricultural production NAAS

The results of studies of the chemical composition and physico-chemical properties of muscle and adipose tissues of pigs, obtained by combination of sows of large white breed with terminal and purebred boars of different genotypes. According to the research results, the pH level of all meat samples ranging from 5,67 to 5,98 pH, which corresponding to normal. The highest acidity was recorded in the combination of large white x Maxter 16 – 5,98 pH units, which is 5.5% higher compared with the control.
Indicator tenderness of the meat of experimental animals indicates the effort that must be made to cut up the meat sample. The more tender the meat, the less time is required for its cutting (in seconds). In the obtained data the softer meat was combinations of large white x Landrace, large white x Maxter 16 and large white x Maxter 304, where the rates ranged from to 8.71 to 8.85 sec. The largest cutting length of the muscle fibers was in the combination of large white x Landrace x Duroc x Hampshire).
The highest water-holding capacity was observed in animals of a combination of large white x pietrain – 63,06%, the lowest – large white x Landrace x Duroc x Hampshire) – 56,29. High water-holding capacity were recorded as combinations of large white x Maxter 16 and large white x Maxter 304 – 61,19 and 61,05 respectively.
According to the chemical composition of the meat found that lowest intramuscular fat of animals of differed combination of large white x Maxter 304 – 1.37 and Landrace x large white – 1,46, whereas in the group of large white x Maxter 16 this figure was amounted to 3.06. The biological value of fat pigs are primarily determined by the content of unsaturated fatty acids. The highest melting point of fat in the samples of combinations of large white x Landrace and large white x Maxter 16, which represents that the increase of mass of saturated fatty acids and suitability of lard for long-term storage. Thus, it is established that the chemical composition and physico-chemical properties of muscle and adipose tissues of pigs were at the level of normative indicators and meet the requirements of high quality products.

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