FEEDING AND MEAT QUALITIES OF PIG HYBRIDS BREED BY THREE-BREEDER HYBRIDIZATION IN THE SOUTH-EAST OF THE REPUBLIC OF KAZAKHSTAN
The aim of the study was to obtain three-breed hybrids with improved meat and fattening qualities in the South-East of Kazakhstan. The method of three-breed hybridization was used with the participation of the Aksai black-and-white group of pigs (bred by domestic breeders) (AK), a large white breed (LW) of local selection. At the initial stage, the reciprocal crossing scheme was used. At the second stage, to improve the meat properties as the final paternal form, a specialized meat breed Duroc was used (D). Two types of crossing were carried out: ♀ F1(LW×AK) ×♂D and ♀ F1(AK×LW) ×♂D. To evaluate meat and fattening qualities in the peasant farm "Gavrilyuk L.G." od the Almaty region fattening and slaughter of purebred and three-breed gilts was carried out . It was found that the maximum average daily gain in hybrids was 741 g and 704 g, in control purebreds - 674 and 662 g. The meat content in hybrids was insignificant (53, 7%, 52.5%) exceeded the indicators of control groups of animals (52.3 and 52.1%). The fat thickness at the level of 6-7 thoracic vertebrae in hybrid pigs was 31 and 32 mm. This is slightly less than in animals of the control groups - 33 and 35 mm. When assessing the meat qualities of the carcass, it was found that its length in three-breed hybrids (98 and 99.3 cm) slightly exceeded the length of the carcass of control animals (97 and 97.3 cm). One of the quality criteria for carcasses is the “muscle eye” area. The experimental groups had almost the same "eye" area: (LW×АК)×D - 33,2 ; (AK×LW)×D - 33,4 cm2, their purebred peers LW×LW and AK×AK groups - 32,6 and 31,9 cm2. Thus, three-breed sub-pigs of the genotype (AK×LW)×D to one degree or another surpassed all other animals in terms of quality.