Morphological composition of carcasses and technological properties of pigs fat
2009
Rudishin, O.Yu. | Burtseva, S.V., Altay State Agrarian Univ., Barnaul (Russian Federation)
Carcass morphology and chemical composition of pig fat are studied. The follow breeds are chosen for the test: Large White and cross-breds of Katunskij (KT) and Achinskij (AC) Large White sows with Landrace (LD) and Skorospelaya Myasnaya (SM) boars. Subcutaneous fat samples have been taken 24 hours later after carcass cooling at 4 deg C. in chilling room. Chemical composition (water, fat, protein, ashes) and technological properties (iodine value, melting temperature) of them are presented. The all cross-bred carcasses have muscle tissue content exceeding the ones of purebred animals of Large E\\White breed by 3.1-5.1%. It is found that the cross-bred carcasses have fat content lower by 3.0-6.1% and bone content lower by 6.4-13.8%; meat yield increases by 3.1-5.1%. The analysis of pork back fat chemicophysical properties shows that the one of AC swine has the best quality at lower melting temperature (by 4.7%) and at iodine value increase (by 3.1%) in compare with the KT swine. Intertype crossing provides increase of fat melting temperature and iodine value for the received hybrids and results in technological property improvement of Subcutaneous fat tissues. Cross-breds of KT sows with LD boars and the ones of AC sows with SM boars have the best fat. Intertype crossing leads to fat weight increase in pork back fat by 2.1-3.2% and to decrease of protein content by 1.0-2.0% in compare with intratype breeding. Interbreed crossings contribute dry matter and fat increase by 0.7-2.9 and 1.3-4.6% respectively and it contributes protein and ash decrease by 0.7-2.4 and 0.02-0.1% respectively
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