with checking was more heavy on 0.90-0.36 kg head (R>0.05) that, obviously, is
connected with more high their alive mass before slaughter. This, probably, possible
explain the difference in factor of the skin pig mass experimental groups, which also
was more heavy on 0.08-0.99 kg (R>0.05).
Table 1 Destructive and meat-greasy quality experimental pig, n =3; М±m
Indicator
Groups
Control
Experimental
1
2
3
Preslaughterlivingmass, kg
99.75±2.50
101.42±1.72 103.48±1.56 109.24±2.31
*
Slaughter-weight, kg
74.31±1.05
76.03±1.44
77.83±0.92
83.14±1.10
**
Dressingpercentage, %
74.50±1.12
74.97±0.92
75.21±1.38
76.11±1.25
Gutfat, kg
0.87±0.02
0.90±0.06
0.93±0.04
0.89±0.05
Thickness of the fat on 6-7 breast
vertebra, sm
3.54±0.17
3.45±0.12
3.48±0.19
3.47±0.22
Mass of the head, kg
6.82±0.61
6.91±0.38
7.03±0.23
7.18±0.37
Mass of the skin, kg
9.06±0.92
9.14±0.88
9.98±1.21
10.05±1.17
Massfreshflourishes, kg
58.17±2.12
59.29±1.23
60.77±0.98
64.38±1.06
Masscoolledflourishes, kg
55.09±1.37
56.25±1.26
57.99±1.04
61.14±0.82
Outputflourishes, %
58.32±0.81
58.46±1.21
58.73±0.63
58.93±0.55
Contents in half carcass, kg:
meat
19.26±1.10
19.67±1.30
20.29±1.01
21.46±1.55
bacon
5.03±0.62
5.20±0.43
5.27±0.15
5.59±0.20
bone
3.21±0.05
3.33±0.15
3.44±0.23
3.60±0.22
Attitude to destructive mass, %:
meat
51.90
51.82
52.20
51.75
bacon
13.54
13.68
13.54
13.45
Correlation of meat and fats
1:0.262
1:0.265
1:0.260
1:0.261
The Note. Validity to differences: *R<0,05; **R <0,01
The Important factor of pig plumpness there is mass their flourishes. Beside pig
of the experimental groups mass cooled flourishes exceed checking on 1.16-0.65 kg
(R>0.05). Herewith 3 research group animal on mass cooled flourishes exceed
checking on 6.05 kg, or 10.98% (R>0.05). Relatively with animal 2 experimental
group, 3 experimental group dominated on mass cooled flourishes on 3.15 kg, or
5.43%. However as to relative factor – an output fresh flourishes, that he essential
image beside experimental and checking animal did not differ (58.46-58.93 against
58,32%).
In half carcasses pig 1 groups was kept 19.26 kg meat, but in half carcasses animal
1.2 and 3 experimental groups on 0.41 kg accordingly, 1.03 kg and 2.20 kg (R>0.05)
more.
On contents of the fat half carcasses researchanimal differed from checking aside
increase him only on 0.17-0.56 kg (R>0.05).
The bones’contents in half carcasses pig all experimental groups were practically
on one level – 3.21-3.60 kg.
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