A. Petrushko
\nD. Hodosovsky
\nI. Rudakovskaya
\n\u0410. Khochenkov
\nA. Shatskaya
\nV. Bezmen
\nV. Bezzubov
\nO. Slinko.<\/p>\n
Currently in pig production widely used hybridization with the use of specialized meat breeds of domestic and foreign selections. However, the use of hybrid animals, characterized by early maturity and high meat quality, along with the positive results provide a number of negative consequences. The emerging desire of manufacturers to obtain lean meats through the reduction of live weight of pigs for slaughter at an average of 100 kg, the use of enzyme additives that increase the growth rate of animals is not always justified. Muscle and fat tissue in the body of pigs do not have time to reach their full biological maturation, when stabilize the content of intramuscular fat, dry matter, macro – and micronutrients and fatty acids that need to be considered for for the control of meat quality indicators [1,4,5]. However, as practice shows, there is a need to further improve the technology of production of pork by examining the influence of different conditions of pigs for fattening and meat-fat quality.\u00a0The purpose of research – to study the effect of different conditions of pigs for fattening and meat-fat quality.\u00a0Research conducted on the pig farm SE “Farm-factory Zarya” Mozyr district, Gomel region, with a production capacity is 54 thousand pigs per year. The material for the research served as a feeding young pigs (fattening – 120 days), the object – premises for their content.\u00a0It is established that the system of keeping animals on deep litter allows you to improve the quality indicators of pork. The meat of pigs that are fed on deep litter has high quality characteristics. In the longest back muscle of pigs of the experimental group contains more intramuscular fat by 0.3%, it has high water-holding capacity by 1.5%, higher color intensity by 0.4 units extinction or 0.5%, higher value of pH after 24 and 48 h after slaughter by 1.8%, and the best taste of roasted meat by 7% and broth by 2.3% when tasting.<\/p>\n
\u041a\u043b\u044e\u0447\u0435\u0432\u044b\u0435 \u0441\u043b\u043e\u0432\u0430
\n\u0441\u0432\u0438\u043d\u044c\u0438, \u043c\u043e\u043b\u043e\u0434\u043d\u044f\u043a, \u0443\u0431\u043e\u0439\u043d\u044b\u0435 \u043f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0438, \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f\u00a0\u0441\u043e\u0434\u0435\u0440\u0436\u0430\u043d\u0438\u044f, \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u0438\u0432\u043d\u044b\u0435 \u043a\u0430\u0447\u0435\u0441\u0442\u0432\u0430.<\/p>\n
A. Petrushko, D. Hodosovsky, I. Rudakovskaya, \u0410. Khochenkov, A. Shatskaya, V. Bezmen, V. Bezzubov, O. Slinko.\u00a0<\/a>Fattening and mesat traits of pigs at different\u00a0management condions.<\/a><\/p>\n \u0421\u043f\u0438\u0441\u043e\u043a \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u0438\u0441\u0442\u043e\u0447\u043d\u0438\u043a\u043e\u0432: \u041e. \u0421. \u041f\u0435\u0442\u0440\u0443\u0448\u043a\u043e, \u0414. \u041c. \u0425\u043e\u0434\u043e\u0441\u043e\u0432\u0441\u044c\u043a\u0438\u0439, \u0406. \u0406. \u0420\u0443\u0434\u0430\u043a\u043e\u0432\u0441\u044c\u043a\u0430, \u041e. \u041e. \u0425\u043e\u0447\u0435\u043d\u043a\u043e\u0432,\u00a0\u041e. \u041c. \u0428\u0430\u0446\u044c\u043a\u0430, \u0412. \u041e. \u0411\u0435\u0437\u043c\u0435\u043d, \u0412. \u0406. \u0411\u0435\u0437\u0437\u0443\u0431\u043e\u0432, \u041e. \u041c. \u0421\u043b\u0438\u043d\u044c\u043a\u043e. \u0412\u0456\u0434\u0433\u043e\u0434\u0456\u0432\u0435\u043b\u044c\u043d\u0456 \u0442\u0430 \u043c?\u044f\u0441\u043e-\u0441\u0430\u043b\u044c\u043d\u0456 \u044f\u043a\u043e\u0441\u0442\u0456 \u0441\u0432\u0438\u043d\u0435\u0439 \u043f\u0440\u0438 \u0440\u0456\u0437\u043d\u0438\u0445 \u0443\u043c\u043e\u0432\u0430\u0445 \u0443\u0442\u0440\u0438\u043c\u0430\u043d\u043d\u044f.<\/strong> A. Petrushko, D. Hodosovsky, I. Rudakovskaya, \u0410. Khochenkov, A. Shatskaya, V. Bezmen, V. Bezzubov, O. Slinko. Fattening and mesat traits of pigs at different\u00a0management condions.<\/strong> Sorry, this entry is only available in Ukrainian.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6,514],"tags":[541,540,535,537,542,536,538,539],"aioseo_notices":[],"views":842,"_links":{"self":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/1954"}],"collection":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/comments?post=1954"}],"version-history":[{"count":0,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/posts\/1954\/revisions"}],"wp:attachment":[{"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/media?parent=1954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/categories?post=1954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/visnyk.mnau.edu.ua\/en\/wp-json\/wp\/v2\/tags?post=1954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Zhyvotova T. Yu. Produktyvnost, ynterernye osobennosty y kachestvo miasa v zavysymosty ot henotypa y tekhnolohyy otkorma svynei : avtoref. dys. na soyskanye uchen. stepeny kand. byol. nauk \/ T. Yu. Zhyvotova ; Povolzhskyi nauch.-yssl. ynst. proyzv. y pererab. miasomol. prod. Rosselkhozakad. \u2014 Volhohrad, 2013. \u2014 23 s.
\n2. Yvashov V. Y. Puty snyzhenyia poter poleznoi produktsyy \/ V. Y. Yvashov, Yu. V. Tatulov \/\/ Miasnaia prom\u044bshlennost. \u2014 1995. \u2014 # 5. \u2014 S. 8\u201411.
\n3. Kolesen, V.P. Nauchnoe obosnovanye sposobov y tekhnolohycheskykh reshenyi povyshenyia produktyvnosty svynei y kachestva miasa : avtoref. dys. na soyskanye uch. stepeny dokt. s.-kh. nauk \/ V. P. Kolesen ; Belorusskyi nauch.-yssl. ynst. zhyvotnovodstva. \u2014 Zhodyno, 1996. \u2014 35 s.
\n4. MalynynaA. M. Yspolzovanye substratn\u044bkh preparatov amynokyslot dlia povyshenyia miasnoi produktyvnosty y adaptyvnykh sposobnostei svynei : avtoref. dys. … kand. s.-kh. nauk \/ A. M. Malynyna ; Kostrom. hos. s.-kh. akad. \u2014 Kostroma, 2000. \u2014 23 s.
\n5. Moskvycheva A. B. Vlyianye paratypycheskykh faktorov na effektyvnost otkorma svynei \/ A. B. Moskvycheva \/\/ Nauch. obespechenye ynnovats. razvytyia zhyvotnovodstva \/ Yzhev. hos. s.-kh. akad. \u2014 Yzhevsk, 2010. \u2014 S. 105\u2014109.<\/p>\n
\n\u0423 \u0441\u0442\u0430\u0442\u0442\u0456 \u0440\u043e\u0437\u0433\u043b\u044f\u043d\u0443\u0442\u043e \u0432\u043f\u043b\u0438\u0432 \u0440\u0456\u0437\u043d\u0438\u0445 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0439 \u0443\u0442\u0440\u0438\u043c\u0430\u043d\u043d\u044f \u043d\u0430 \u0432\u0456\u0434\u0433\u043e\u0434\u0456\u0432\u0435\u043b\u044c\u043d\u0456\u00a0\u0442\u0430 \u0437\u0430\u0431\u0456\u0439\u043d\u0456 \u044f\u043a\u043e\u0441\u0442\u0456 \u0441\u0432\u0438\u043d\u0435\u0439. \u0423 \u0440\u0435\u0437\u0443\u043b\u044c\u0442\u0430\u0442\u0456 \u043f\u0440\u043e\u0432\u0435\u0434\u0435\u043d\u0438\u0445 \u0434\u043e\u0441\u043b\u0456\u0434\u0436\u0435\u043d\u044c \u0431\u0443\u043b\u043e \u0434\u043e\u0432\u0435\u0434\u0435\u043d\u043e, \u0449\u043e\u00a0\u0441\u0438\u0441\u0442\u0435\u043c\u0430 \u0443\u0442\u0440\u0438\u043c\u0430\u043d\u043d\u044f \u0442\u0432\u0430\u0440\u0438\u043d \u043d\u0430 \u0433\u043b\u0438\u0431\u043e\u043a\u0456\u0439 \u043f\u0456\u0434\u0441\u0442\u0438\u043b\u0446\u0456 \u0434\u043e\u0437\u0432\u043e\u043b\u044f\u0454 \u043f\u043e\u043b\u0456\u043f\u0448\u0438\u0442\u0438 \u044f\u043a\u0456\u0441\u043d\u0456\u00a0\u043f\u043e\u043a\u0430\u0437\u043d\u0438\u043a\u0438 \u0441\u0432\u0438\u043d\u0438\u043d\u0438. \u041c\u2019\u044f\u0441\u043e \u0441\u0432\u0438\u043d\u0435\u0439, \u044f\u043a\u0456 \u0431\u0443\u043b\u0438 \u0432\u0456\u0434\u0433\u043e\u0434\u043e\u0432\u0430\u043d\u0456 \u043d\u0430 \u0433\u043b\u0438\u0431\u043e\u043a\u0456\u0439 \u043f\u0456\u0434\u0441\u0442\u0438\u043b\u0446\u0456, \u043c\u0430\u0454\u00a0\u0432\u0438\u0441\u043e\u043a\u0456 \u044f\u043a\u0456\u0441\u043d\u0456 \u0445\u0430\u0440\u0430\u043a\u0442\u0435\u0440\u0438\u0441\u0442\u0438\u043a\u0438. \u0412 \u043d\u0430\u0439\u0434\u043e\u0432\u0448\u043e\u043c\u0443 \u043c\u2019\u044f\u0437\u0456 \u0441\u043f\u0438\u043d\u0438 \u0441\u0432\u0438\u043d\u0435\u0439 \u0434\u043e\u0441\u043b\u0456\u0434\u043d\u043e\u0457 \u0433\u0440\u0443\u043f\u0438\u00a0\u043c\u0456\u0441\u0442\u0438\u0442\u044c\u0441\u044f \u043d\u0430 0,3% \u0431\u0456\u043b\u044c\u0448\u0435 \u0432\u043d\u0443\u0442\u0440\u0456\u0448\u043d\u044c\u043e\u043c\u2019\u044f\u0437\u043e\u0432\u043e\u0433\u043e \u0436\u0438\u0440\u0443, \u0432\u043e\u043d\u043e \u043c\u0430\u0454 \u043d\u0430 1,5% \u0431\u0456\u043b\u044c\u0448\u00a0\u0432\u0438\u0441\u043e\u043a\u0443 \u0432\u043e\u043b\u043e\u0433\u043e\u0443\u0442\u0440\u0438\u043c\u0443\u044e\u0447\u0443 \u0437\u0434\u0430\u0442\u043d\u0456\u0441\u0442\u044c, \u0431\u0456\u043b\u044c\u0448 \u0432\u0438\u0441\u043e\u043a\u0443 \u0456\u043d\u0442\u0435\u043d\u0441\u0438\u0432\u043d\u0456\u0441\u0442\u044c \u0437\u0430\u0431\u0430\u0440\u0432\u043b\u0435\u043d\u043d\u044f \u2013 \u043d\u0430\u00a00,4 \u043e\u0434\u0438\u043d\u0438\u0446\u044c \u0435\u043a\u0441\u0442\u0438\u043d\u043a\u0446\u0456\u0457 \u0430\u0431\u043e 0,5%, \u0431\u0456\u043b\u044c\u0448 \u0432\u0438\u0441\u043e\u043a\u0435 \u0437\u043d\u0430\u0447\u0435\u043d\u043d\u044f \u0440\u041d \u0447\u0435\u0440\u0435\u0437 24 \u0456 48 \u0433\u043e\u0434. \u043f\u0456\u0441\u043b\u044f\u00a0\u0437\u0430\u0431\u043e\u044e \u2013 \u043d\u0430 1,8% \u0456 \u043a\u0440\u0430\u0449\u0456 \u0441\u043c\u0430\u043a\u043e\u0432\u0456 \u044f\u043a\u043e\u0441\u0442\u0456 \u0441\u043c\u0430\u0436\u0435\u043d\u043e\u0433\u043e \u043c\u2019\u044f\u0441\u0430 \u2013 \u043d\u0430 7% \u0456 \u0431\u0443\u043b\u044c\u0439\u043e\u043d\u0443 \u2013 \u043d\u0430
\n2,3% \u043f\u0440\u0438 \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0446\u0456\u0457.<\/p>\n
\nThis article dwells on the impact of different technologies of animals management\u00a0on fattening and slaughter traits of pigs. As a result of the research it has been proven that\u00a0the system of animals management on deep litter allows to improve quality indices of pork.\u00a0Meat of pigs at fattened on deep litter is peculiar of high quality characteristics. In the\u00a0longest back muscles of pigs of experimental group more intramuscular fat is contained by \u00a00.3%, it has a higher water-holding capacity by 1.5%, higher color intensity \u2013 by 0.4 units\u00a0of extinction or 0.5%, greater pH value in 24 and 48 hours after slaughter \u2013 by 1.8% and\u00a0better taste qualities of roasted meat by 7% and broth \u2013 by 2.3% at tasting.","protected":false},"excerpt":{"rendered":"