Bìol. Tvarin, 2017, Volume 19, Issue 1, pp. 24–28



G. Birta, Yu. Byrgy, A. Kaynash, N. Ofilenko

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High school Ukoopspilka “Poltava University of Economics and Trade”,
3 Koval str.
, Poltava 36014, Ukraine

The article presents the results of studying the amino acid composition of pork in pigs of three areas of performance (greasy meat, meat, grease). For this, we have used the samples of meat (the longest back muscle at the thoracic vertebrae 9–12) of great white, Myrgorod and red white-belt breeds at achieving 100 and 125 kg animal live weight.

For qualitative evaluation of biological completeness meat proteins the value ratio of tryptophan to oxyproline was used. It is assumed that the amount of tryptophan displays the content of high quality protein. Oxyproline level indicates the presence of low-value connective tissue protein. Tryptophan level in pigs increases with age and the oxyproline level decreases. In all periods there is a difference between sex ratio of tryptophan to oxyproline. These figures are always higher in pig females than in males, but by 9 months of age difference aligned.

The amount of amino acids at different levels of fattening pigs f three breeds was within 73–82 % of the “raw” protein under equal conditions of meat processing and hydrolysis tests. Variations on the release of amino acids are connected, apparently, with varying level of destruction in the hydrolysis samples of meat, but there is a possibility that there were other factors.

In general, the amino acid composition of pork in experimental animals of all age groups is very similar. This allows us to calculate the average values of amino acids in the protein content of pork regardless of feeding and live weight. Changes in the amino acid composition of meat are mainly caused by fluctuations in essential amino acids. In general, for the various levels of feeding great similarity of amino acid composition of the longest back muscle in pigs of different sexes was observed.

The ratio of irreplaceable and essential amino acids can be an indicator of the usefulness of meat proteins depending on various factors. The amount of essential amino acids in total amino acids on average in all groups was 57.14–57.98 %.


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