Meat productivity of young pigs in different combinations

The results of evaluating the meat qualities of purebred young pigs of the large white breed of Hungarian selection and their combination with specialized meat breeds used in Ukraine are given. The purpose of the research is to study the influence of breed combinations on the parameters of meat productivity of experimental young pigs, the effectiveness of their use in the conditions of Southern Ukraine. To evaluate the meat qualities of young animals, 6 experimental groups were formed according to the principle of analogues. The first group (I) is the control (pure-bred young of the large white breed of Hungarian selection), and II, III, IV, V, VI - mating of sows of the large white breed of Hungarian selection, respectively, with breeding boars of the large white breed of English selection, breeds of Durok, red white belt breed, landras and pietren breeds. It was noted that all the animals that were to be studied were characterized by a thin lard in the range of 11.8...17.9 mm. This provides grounds for testing large white pigs of Hungarian selection for crossbreeding with the aim of increasing the fleshiness of carcasses