Influence of immune castration of pigs on their slaughter and meat qualities at different pre-slaughter live weight
The article compares the slaughter and meat qualities of immunocastrated and uncastrated pigs obtained from local sows of Irish Landrace and Irish Yorkshire and boar of the synthetic line Mahdcho slaughtered at different pre-slaughter live weight. It was found that the carcasses of immunocastrated pigs tended to increase in them the proportion of balyk weight to the weight of chilled carcass by 0,44% at a pre-slaughter weight of 110 kg and 0,99% at slaughter with a mass of 130 kg of balyk share in it by 0,15 and 0,54%. The thickness of the lard did not have significant differncesy in the carcasses of uncastrated and immunocastrated pigs at pre-slaughter live weight of 110 kg, while in 130 kg there was a tendency to decrease by 0,30 - 1,70 mm or 0,79 - 3,82% of these indications in the carcasses of immunocastrated pigs compared to uncastrated. At the same time uncastrated pigs tended to increase the length of the carcass by 0,31% and its bacon halves by 1,56% at a pre-slaughter live weight of 110 kg and by 0,10% and 2,04% at a pre-slaughter weight of 130 kg. For the remaining indicators studied, no significant difference between the groups was found. Using two-factor analysis of variance, it was found that the main morphometric parameters of the carcass and the yield of some semi finished products are affected to a greater extent by pre-slaughter live weight to a much lesser extent by immunocastration factor and almost no interaction of these factors. Thus, the probable force of influence of pre-slaughter live weight factors on the length of the carcass was 51,12% on the length of the bacon half - 54,63%, the average thickness of the lard for the value of three measurements - 22,09%, the weight of the rear third of the carcass -74,45%, the weight of the balyk - 39,79% and the area of the eternal muscle by - 20,10%. Whereas immune castration of pigs affected only the length of the bacon half of the carcass with a force of 6,07% and the weight of the balyk with a force of - 5,78% and probably didn't affect the other studied indexes. The interaction of factors of pre-slaughter live weight and immunocastration of pigs had a probable effect only on the weight of the balyk in the carcass at the level of 9,46% and didn't affect the rest of the studied indicators. The results of studies have shown that the use of immune castration for pigs doesn't have a negative impact on slaughter and meat qualities of animals.
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