Fattening pigs using different genotypes in the conditions of industrial production
AbstractFattening of pigs is the final pork production process, the purpose of which is to obtain the maximum increment of pigs at the lowest feed costs; achieve the maximum possible average daily increments as soon as possible; achieve 100 kg of body weight by the age of maximum 170 days; and maintain feed conversion of 3.0 kg per 1 kg body weight gain. The purpose of our study is to compare pigs fattening of different genotypes in conditions of industrial production to increase the efficiency of pork production. According to study results on fattening of experimental animals, it should be noted that all experimental groups of animals showed high fattening qualities and had a difference in the weighted conditions under which the traits, feed costs and average daily increments of live weight were traced. The data obtained highlights that one of the most important indicators is the feed rate per kg of growth, which in our experiment was at 3.44 – 3.89 units that is quite cost-effective for the operating economy as well as the age of live weight achievement of 100 kg, should be noted which was at the level of 177.06 – 194.18 days. It is worth mentioning that the groups of animals by all breeding qualities in which the domestic genotypes were used, namely II (LW × D) and VII (LW × L × T) which had practically uniform average daily increments – 723.79 ± 8.07 and 721.09 ± 8.62 g, which significantly exceeds the control group, respectively 86.84 g (P ≥ 0.999) and 84.14 g (P ≥ 0.999), as well as had a better age for achievement of live weight 100 kg – 177.06 ± 1.15 and 180.05 ± 1.29 days. One of the important indicators in assessing young pigs in terms of fattening qualities is the consumption of feed per unit of growth in live weight, which in these groups was 3.44 ± 0.04 and 3.46 ± 0.04 k. units and appears to be quite economically profitable as about 73% of the production cost falls on animal feed. The largest feed costs per unit increment were found in young pigs of the first experimental group of animals (LW × LW) – 3.89 kg per 1 kg growth. As a conclusion we should indicate that in the case of pigs’ meat fattening and using different genotypes in the conditions of industrial production, it is required to use the scientific method to recognize options of pigs interbreeding in the farm. Especially when combined with terminal stalls of foreign breeding, as these genotypes provide the maximum speed that reduces the consumption of feed per unit of output.
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