Morphological composition and meat of pigs of domestic, canadian and french breeding

Relevance. The article presents the results of a comprehensive study of the morphological composition of carcasses and the physicochemical parameters of domestic pig meat, Canadian and French breeding.

Methods. Control rearing of experimental young stock and slaughter of pigs was carried out at JSC "Smolmyaso" Smolensk region, LLC "Myasokombinat Stupinsky", LLC SPK "Mashkino" Moscow  region. during 2007-2017. For the research and production experiment, three experimental groups with 3 subgroups of pigs were formed. In the first group there were pigs from the parents of domestic selection,  in the second  imported from Canada, in the third from  France. Young pigs were fed according to the norms and rations for feeding farm animals.

Results. The experimental data showed that the carcasses  of pigs of young Canadian and French breeds were characterized by high meat qualities. The highest yield of muscle tissue among the commercial (three-breed) in the carcasses  of young pigs was obtained from animals of French selection 61.0%, which is 3.1 and 0.2% higher than animals from domestic and Canadian breeds, respectively. In the carcasses  of three-breed hybrid young pigs of the studied breeding, the highest content of adipose tissue was obtained from domestic breeding animals 29.6%, which is 1.4% and 2.1% higher than the Canadian and French breeding, respectively. No significant difference was found in the yield of bone tissue between the studied breeding pigs. 

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