A. P. Grishkova1, N. Chalova1, A. A. Arishin2
1Kemerovo State Agricultural Institute, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
2OOO SPK “Chistogorsky”, pos. Chistogorskii, Kemerovskaya obl., 654235, Russian Federation
Abstract. The purpose of the research was to assess the quality of meat and lard of Chistogorskaya pigs. The breed was approved in 2016. The majority of purebred animals of this breed are kept on a breeding farm of the agricultural production complex “Chistogorsky” in the Kemerovo region. Rearing young animals of this breed is characterized by high precocity: at the age of 166 days they reach a body weight of 100 kg, the cost of feed is 2.8 kg, and the thickness of the fat is 17.1 mm. In the herd, a genealogical structure was formed from 9 lines of boars and 9 related groups of sows. Slaughter of animals was carried out when they reached a live weight of 100 kg, 12 heads from each line. According to the chemical composition, the meat of animals of the new breed of pigs corresponded to the standard: the average fat content was 3.6%, protein content was 20.0%, and ash content was 0.9%. Significant differences between individuals of different lines in these indicators were not observed. The water-binding capacity of the meat was 53.6–63.4%. pH value was 5.65 with fluctuations from 5.25 to 5.77, which corresponded to the standard. The best taste according to the results of the tasting evaluation was characteristic for the meat of animal lines of Charodeya 7545 (42.4 points) and Chemala 7528 (41.0 points), which was due to the increased content of intramuscular fat in it. The chemical composition of spine bacon and its melting point indicated its high quality. The average moisture content was 6.42%, fat content was 91.84%, the content of dry skimmed residue was 1.74%, the average melting point of the fat was 42.3 Celsius degrees.
Keywords: pigs; Chistogorskaya breed; chemical composition of pork; pork quality; physicochemical properties of pork and lard.
Author Details: A. P. Grishkova, D. Sc. (Agr.), prof.; N. A. Chalova, Cand. Sc. (Agr.), assoc. prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. A. Arishin, D. Sc. (Agr.), director.
For citation: Grishkova A. P., Chalova N. A., Arishin A. A. Chemical Composition and Physicochemical Properties of Meat and Lard of Chistogorskaya Pigs. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 12. Pp. 59–61 (in Russ.). DOI: 10.24411/0235-2451-2018-11218.