Morphological composition of carcasses and physical and chemical properties of meat and fat of meat genotypes of pigs
It was determined that use of Landrace boars of Canadian selection at crossing with sows of Belarusian meat breed allowed to reduce fat content in carcass by 2,1 % and increase meat yield to 65,2 % in hybrids compared to pure breed peers of Belarusian meat breed. Meat obtained from hybrids is characterized by high water holding capacity and minimal losses of meat juice indicating its high quality.