Effect of blood serum enzymes on meat qualities of piglet productivity

Abstract

V. Khalak, B. Gutyj, O. Bordun, M. Ilchenko, A. Horchanok

The article presents the results of studies of fattening and meat qualities of young white pigs of different white breeds of different intensity of formation (Δt) in early ontogeny, biochemical parameters of blood serum (aspartate aminotransferase activity, alanine aminotransferase, alkaline transferase, alkaline phosphatase. It is established that according to the main indicators of fattening and meat qualities (age of reaching live weight of 100 kg, days; thickness of the sleeve at the level of 6-7 thoracic vertebrae, mm; length of chilled carcass, mm) young pigs of the controlled herd belong to the first class and class elite, and serum biochemical parameters are consistent with the physiological norm of clinically healthy animals. Taking into account the class of distribution by intensity of formation (Δt), a significant difference was established between animals of I (Δt = 0.795–0.832) and III (Δt = 0.660–0.703) groups on the average daily gain of live weight and age of reaching live weight of 100 kg. The relationship between the biochemical parameters of serum, fattening and meat characteristics of young pigs ranges from -0.250 to +0.385 and is unlikely. We offer in breeding and breeding work, along with the traditional methods of evaluation and selection of high-yielding animals use the method of evaluation and breeding indices.
Keywords: Young pigs; Breed; Ontogeny; Intensity of formation; Fattening and meat quality; Biochemical parameters of blood serum; Variability; Correlation
 

Share this article