Object of work. 1. To review and compare the productivity qualities of the pig breeds bred in Vilnius zone (Lithuanian white, Yorkshyre, Landrace, and Pjetren); 2. To determine the impact of the age, sex, and breed on the pig muscularity. Conclusions. 1. The highest muscularity within the weight limit 95-100 kg makes 53.1 percent, and at the weight of 110-115 kg the muscularity amounts to only 47.5 per cent. While the weight of piglets is increasing, the amount of muscles decreases but the amount of fat increases. It was established that at every 5 kg the fat thickness increases by 1 mm. 2. The weight had the highest influence on the piglets of the Landrace and Pjetren breeds. Based on the research, it can be stated that while the weight increases from 90 kg to 110 kg, the fat layer of the Landrace piglets decreases from 16.1 mm to 14.4 mm, and the fat layer of the Pjetren piglets, on the contrary, increases from 11.1 mm to 14 mm. 3. The highest muscularity is achieved when the age of the Pjetren and Landrace piglets is within 175-190 days, making respectively 59.9 percent and 56.2 percent. The lowest muscularity in Pjetren piglets standing at 58.5 percent is found at the age of 205-220 days. Among Landrace, the lowest muscularity of 52.4 percent is fixed at the age of 220-235 days. 4. The muscularity of the Yorkshire piglets is the highest at the weight level of 85-90 kg by making respectively 55.6 percent and 54.9 percent. While the weight is increasing, as provided by the... [to full text]

Darbo tikslas: atlikti vartotojų apklausą apie ekologiškos kiaulienos pasirinkimą, palyginti ekologinėmis ir įprastinėmis sąlygomis išaugintų Lietuvos baltųjų kiaulių mėsos savybes. Darbo uždaviniai: atlikti vartotojų apklausą apie ekologiškos kiaulienos pasirinkimą, jų žinias apie Lietuvos baltųjų kiaulių veislės kiaulienos savybes; atlikti Lietuvos baltųjų kiaulių išaugintų ekologinėmis sąlygomis skerdenos kokybės, mėsos fizinių, cheminių rodiklių tyrimą, mėsos kai kurių technologinių savybių (vandens rišlumo, tekstūros rodiklių ir kt.) analizę; gautus tyrimo rezultatus palyginti su Lietuvos baltųjų kiaulių, išaugintų įprastinėmis sąlygomis, mokslinėje literatūroje pateiktais skerdenos kokybės, mėsos fiziniais, cheminiais rodikliais ir kai kuriomis technologinėmis savybėmis. Tyrimai atlikti 2013 m. LSMU ir Kauno technologijos universiteto Maisto instituto Chemijos laboratorijose. Skerdenas atvėsinus (praėjus 24 val.) buvo nustatytas: lašinių storis (ties 10 šonkauliu), ilgiausiojo nugaros raumens skerspjūvio plotas, kumpio masė (kg), aktyvusis rūgštingumas (pH), raumeningumas. Ekologinėmis sąlygomis išaugintų Lietuvos baltųjų veislės 6 kiaulių skerdenų, sveriančių apie 90 kg, mėsos cheminei sudėčiai, fiziniams bei technologiniams rodikliams, buvo paimti 6 mėginiai. Praėjus 48 val. po skerdimo, buvo nustatytas: mėsos spalvingumas, mėsos vandens rišlumas, virimo nuostoliai, mėsos vandeningumas, mėginių tekstūros savybės bei baltymai. Gauti rezultatai. Atlikus apklausą... [toliau žr. visą tekstą] / Purpose: to do consumers survey about about organic pork selection, to compare Lithuanian white swine meat properties of Lithuanian white swines raised in organic and typical conditions. Tasks: to do consumers survey about organic pork choice their knowledge of Lithuanian White pig breed pork qualities; to do Lithuanian White pigs reared in organic conditions research of carcass quality, meat physical, chemical indicators, some of meat technological properties (water holding capacity, texture parameters, etc.). analysis; these results compare with Lithuanian White pigs, reared under typical conditions, in the scientific literature carcass quality, meat physical, chemical indicators and some technological properties. Research were carried out in 2013 LSMU and Kaunas University of Technology, Institute of Food Chemistry labs. Carcasses after chilling (24 hrs.) were observed: backfat thickness (10th rib), loin muscle cross-sectional area, ham weight (kg), the active acidity (pH), lean meat. Organic grown Lithuanian white breed pigs 6 carcasses about 90 kg weight of study meat chemical composition, physical and technological characteristics were taken 6 samples. At 48 h post-mortem was set meat color, meat water holding capacity, cooking loss, drip of meat, the texture characteristics of the samples and proteins. Results. Found out that more expensive organic pork purchases by respondents' income was not statistically significant (p = 0.941). In assessing whether the purchase... [to full text]

Novelty of the research: 1. Using pure and cross breeding methods competitive genotype of Lithuanian White pig was formed. 2. Method of mixed linear model multivariate analysis was used and heritability of pig productive traits was evaluated in one farm conditions. 3. Genetic evaluation of Lithuanian White breed structure – boars’ lines and sows’ families- was performed as well as their productive traits correlations were determined for the first time in country. 4. For the first time in Lithuanian pig husbandry computerized method for determination of „muscle eye“ area was used. Practical meaning of the work: Using advantages of pure breeding and applying Large White breed „blood infusion“ was created consolidated meat genotype of Lithuanian White pig with high heritability of muscularity, which is used for genetic improvement in other Lithuanian White pig breed farms. At the moment 90 % of best BLUP method evaluated Lithuanian White pig breed boars and sows are kept in UAB „Berka“.