Organoleptic assessment of meat of different genotypes of pigs

The main indicators of the organoleptic assessment muskulus longissimus dorsi different genotypes pigs in pure breeding, crossing and hybridization has been studies. Determination evaluation was carried out by conventional methods. materials experimental studies were processed using methods variation statistics. In pure-bred breeding for tenderness, color animals Landrass breed characterized best indicators. Their advantage over their peers Large White following: tenderness - 0.056 (group III, P>0.95)...0.044 kg/cm2, p. (IV group, P>0.99), terms intensity 5.0...9.2 extinction units, but no significant difference found (P<0.95). Industrial with use Duroc boars made certain changes muscle dorsi. There same «share blood» breeds. Crossbred indicated breeds a «blood share» ¾, compared ½, had more tender meat 0.010 (Duroc breed, P>0.95) 0.015 (Landrass P>0.999). No differences between crossbred have established. An increase from ½ to ¾ contributed an heterosis effect 1.5 (D)...2.3 % (L). boiling such regularity established descendants (1.4% 2.4%, respectively). Hybrid obtained Poltava Ukrainian uterus large white practically values longest back. They also did not differ degree boiling. raised specialized farm high value all assessment, those commercial economy inferior (by 0.4 %) 0.6 %).