Post-morrow and vital comprehensive assessment of dynamics of meat and lard qualities in fattening young pigs using indices

Abstract

The aim of this study was to conduct a comprehensive analysis of the development of meat productivity in fattened young pigs over time using regression analysis, taking into account differences in the dynamics of structural changes in the ratio of muscle and fat tissue in carcasses as the animals gain live weight. This was followed by the development of selection indices for post-mortem and intramortem assessment of meat quality. During the post-mortem analysis of the dynamics of meat quality development in pigs, the numerical value of the X-coordinate at the intersection of the regression graphs of the percentage of muscle and fat tissue in carcasses relative to the animals' preslaughter weight can serve as a criterion for assessing the dynamics of meat quality in pigs and can be used as a digital index to identify the best final sire breed ensuring maximum meat quality in crossbred young pigs. The highest index value—125—was obtained when German Duroc boars were used on two-breed BKBxBM sows. A scientifically substantiated and developed selection method for identifying the best final paternal strains for industrial crossbreeding has been developed based on the expression of meat qualities in the resulting young animals. This expression is determined based on the Meat Quality Index (MQI) value, developed through a comprehensive analysis of the dynamics of these traits during in vivo assessment. Three-breed young animals, produced using German Duroc and Canadian Duroc boars, Canadian Yorkshire boars, Canadian Landrace boars, and Belarusiantype Duroc boars in the final crossbreeding stage, demonstrated the highest MQI values – 60-72.