SLAUGHTER AND BEEF-MAKING QUALITIES OF STORE PIGS AT WELL-BRED AND COMMERCIAL CROSS BREEDING

Implementation of various breeding methods in swine rearing, undoubtedly, promotes enhanced usage of breeds' genetic potential, especially on slaughter and beef-making qualities. Pig cross breeding gives an opportunity to combine valuable properties of initial breeds and to develop slaughter and beef-making qualities of mongrel young stock significantly. The aim of our research is complex assessment of slaughter yield and pork quality. The research was conducted in ZAO Zarechye estation in Kirov oblast in 2011-2013. During the analysis of slaughter qualities of experimental animals, the highest indices were obtained at commercial cross breeding (LWxL) ? live weight of 1 head was 91.0 kg, therefore high indices of rib eye area ? 60.6 cm2, slaughter yield ? 86.3 %, slaughter weight ? 86,4 kg. pH varies from 5.0 to 6.4, which corresponds to partly occurring syndrome of dark dried meat. In all groups, meat colour varies from pale pink to rose-red, which is caused by the combination of young age of animals under experiment and well-balanced ration. No significant differences were detected during meat quality evaluation, but, at the same time, it was noted that LWxL cross breeds left behind their LWxLW herdmates on moisture content by 1.4 %, but came short of solid content and low fat content at commercial cross breeding as well. Thus it was concluded that determinal factor for pork quality increase is commercial cross breeding of Large White and Landrace.