OVERVIEW AND SYSTEMATIZATION OF FACTORS AFFECTING THE QUALITY OF PIG PRODUCTS

S. Khalin, V. Smolyar
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Abstract

The purpose of the research is – assess the condition and systematize the factors that affect the quality of pig products. Research methods. Systematization of factors influencing the quality of pig products is carried out by summarizing many years of research in the field on topical issues - the quality and technological properties of pig products, including taking into account modern requirements. Research results. When keeping pigs, it is necessary to create favorable conditions close to natural for the protection and preservation of animals. In the process of production of quality pig products, the leading role belongs to zoohygiene, which combines the following components: pig health, conditions of keeping and care of pigs, sanitary condition in the pigsty. During the production of products on pig farms, every effort should be made to maintain the proper health of pigs, which is identified by the physiological state of the animals. The physiological state of animals is influenced by a number of factors: pathogens of infectious diseases, genetic factors, the environment. The quality of pig production also depends on the conditions of keeping and care of pigs for such factors as technological areas, manure, litter, playgrounds, environment. It is necessary to adhere to the normative technological areas when keeping pigs. The level of protein in animal feed is important for improving the quality of pork. All animals in the technology group must have access to feed at the same time. Water quality has a significant impact on the technological properties of pig products. Modern requirements for microclimate indicators in piggeries are as follows: air temperature 15-20 °C, for newborn piglets - up to 30 °C, relative humidity 50-80 %, air velocity 0,15-0,5 m/s, maximum level harmful gases in the air: NH 320 ppm; CO - 1500-3000 ppm; H S - 5 ppm, pollination level 10 mg/m3. It is necessary to reduce to a 2 2minimum the amount of used medical, preventive and sanitary means, their excessive use on farms can lead to a significant deterioration in the quality of pig products. Conclusions. During the research we for the first time systematized the factors that affect the quality of pig products, including taking into account modern requirements. During the systematization of factors characterized by direct impact on the quality of pig products, the main elements of the developed system were identified, namely: zoohygiene, feed, water, air, zooveterinary measures, the combination of which gives the system special properties. In general, the developed system consists of 36 factors that affect the quality of pig products. Key words: water, environment, veterinary measures, zoohygiene, feed, air, pig breeding, pork, pig farm.
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影响生猪产品质量因素的概述和系统化
研究的目的是对影响生猪产品质量的因素进行评价和系统化。研究方法。通过总结多年来在猪产品质量和技术特性领域的研究,包括考虑到现代要求,对影响猪产品质量的因素进行了系统化的研究。研究的结果。养猪时,要创造接近自然的有利条件,保护和保存动物。在生产优质生猪产品的过程中,动物卫生起着主导作用,它结合了以下几个组成部分:猪的健康、猪的饲养和护理条件、猪舍的卫生条件。在养猪场的产品生产过程中,应尽一切努力保持猪的适当健康,这是由动物的生理状态确定的。动物的生理状态受到许多因素的影响:传染病的病原体、遗传因素、环境。生猪生产的质量还取决于猪的饲养和护理条件,如技术领域、粪肥、垃圾、操场、环境等因素。养猪必须坚持规范的技术领域。动物饲料中的蛋白质水平对提高猪肉品质具有重要意义。技术组的所有动物必须同时获得饲料。水质对生猪产品的工艺性能有重要影响。猪舍小气候指标的现代要求如下:空气温度15-20°C,新生仔猪-高达30°C,相对湿度50- 80%,风速0,15-0,5 m/s,空气中有害气体的最大水平:NH 320 ppm;CO - 1500-3000 ppm;H S - 5 ppm,授粉水平10 mg/m3。有必要将医疗、预防和卫生手段的使用量减少到最低限度,因为它们在农场的过度使用会导致生猪产品质量的严重恶化。结论。在研究过程中,我们首次将影响生猪产品质量的因素系统化,包括考虑现代要求。在对直接影响生猪产品质量的因素进行系统化的过程中,确定了开发系统的主要要素,即:动物卫生、饲料、水、空气、动物兽医措施,它们的组合赋予了系统特殊的性能。总的来说,开发的系统由36个影响猪产品质量的因素组成。关键词:水、环境、兽医措施、动物卫生、饲料、空气、生猪养殖、猪肉、养猪场
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