Chemical composition and technological properties meat of pigs of domestic, Canadian and French breeding

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Scientific and production experiment has been carried out in the period 2007–2017 at pig complexes JSC “Smolmyaso” in the Smolensk region and LLC “Myasokombinat Stupinsky”, LLC APC “Mashkino” in the Moscow region to determine the meat productivity and quality of pork of domestic, Canadian and French breeding of different breeds. Young pigs have been reared to a live weight of 95–105 kg. The conditions for housing and feeding of young animals of all the experimental groups have been identical. The purpose of the researches was to study the chemical composition and technological properties of pig meat of domestic, Canadian and French breeding. It has been found as a result of studies to determine the chemical composition that a higher content of protein and fat in meat of carcasses was in subgroup 2,3 of Canadian breeding (Large White × Landrace × Duroc) – 21,9 and 5,8 %, respectively, which has exceeded the best performance in domestic groups (subgroup 1,3–19,3 % protein and 11,8 % fat) and French breeding (subgroup 3,3–21,8 % of the protein and subgroup 3,2–7,8 % of fat). When determining the technological properties of pork, it has been found that the best moisture–binding capacity was characterized by the meat of pigs of domestic selection of all breed combinations – 62–64 %. During storage, it was the pigs of domestic selection that had the lowest losses of raw material weight – 1,4–1,7 %, while in the group of pigs of Canadian breeding; these losses were about 2 %, and in the group of French breeding – 2,5–2,8 %. According to its chemical composition the meat of pigs of Canadian selection exceeded the indicators of young pigs of domestic and French breeding, but it was not inferior in its technological properties to the meat of pigs of domestic selection. Consequently, in the technology of obtaining meat products to use crossbred pigs of Canadian breeding will be more rational.