name
Leonidov Ivan Nikolayevich
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
• Don state agrarian University
Research interests
Разведение, селекция и генетика сельскохозяйственных животных
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 2
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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06.00.00 Agricultural sciences
DescriptionThe article describes the evaluation of reproductive, fattening and meat qualities of pigs of purebred large white breed (KB), crossbred ewes, derived from crosses KB sows with boars of steppe type (ST) CM-1 and three-pedigree animals, obtained by crossing crossbred ewes KB x ST with imported boars of specialized meat breeds, such as Landrace (L) Duroc (D) and pietrain (P). We have studied qualities such as prolificacy, milk yield, live weight of the nest, the average weight of one Piglet, the safety of the offspring to weaning, maturity, which is closely associated with average daily gain in live weight, meat content of carcasses, their linear dimensions, meat productivity, the amount of kidney fat, weight of carcasses of animals of the experimental groups, carcass yield
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INTERIOR FEATURES OF SPECIALIZED PIG BREEDS
06.00.00 Agricultural sciences
DescriptionThe article gives an assessment of physical and chemical properties of muscle and fatty tissue, biochemical-indices of the blood of the purebred pigs of large white crossing (KB), crossing local mAcurrent, obtained by crossing KB sows with boars of steppe type (ST) CM-1 and three-pedigree animals, obtained by crossing crossbred ewes KB x ST with imported boars of specialized meat breeds such as Landrace (L) Duroc (D) and pietrain (P). We have studied indicators such as : number of protein, fat content, pH acid, moisture content and color intensity of PSE and DFD defects, the intensity of coloration of muscle tissue, the content of tryptophan, held tasting meat and broth, defined by nutritional value and studied the technological properties of subcutaneous fat, the melting point of the fat and iodine number