Change of meat qualities of pure bred animals and hybrids at fattening up to heavy standards

Meat qualities of swine during slaughter with of 100, 120 and 140 kg are demonstrated, including slaughter yield, the thickness of fat, the square of muscle eye, the mass of hind third part of half carcass and yield of meat, correlation of meat-fat in the carcass of pure bred animals and hybrids of different genotypes. The yield of meat produce from the issue of sows during fattening up to various weight conditions.