Abstract
Scientific and economic experience in the study of the comparative effectiveness of using simultaneous and sequential selection at its various intensities (75, 50 and 30% in boars and 30% in breeding sows) by early maturity and thickness of bacon, aimed at improving feeding and meat qualities, established that simultaneous selection by a set of characters is possible, because connections between them in either the positive or the negative direction have not been identified. However, when one of the traits during prolonged selection improves by an excessive amount, other non-breeding traits deteriorate. At the same time, simultaneous and sequential selection by the early maturity and thickness of the bacon makes it possible to select the same animals for further breeding, regardless of the intensity of the rejection. A different level of producers’ selection intensity (75, 50, 30%) and the same breeding sows (30%) in terms of early maturity and bacon thickness ensure an improvement in these characteristics by an unequal value during one generation.
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