ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS


https://doi.org/10.21323/2114-441X-2016-1-32-45

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Abstract

Abstract

In order to reduce the time of feeding, increase the intensity of weight gain without hormones, antibiotics, anabolic drugs, as well as to obtain high-quality meat with marble structure, the authors studied the influence of ovarioectomy on the intensification of the metabolic processes in gilts. The experiments were carried out in the FGUP “Mummovskoe” – the educational experimental enterprise of the Russian State Agrarian University - Moscow Timiryazev Agricultural Academy (RSAU – MAA named after K.A.  Timiryazev), in the Atkarsky district of the Saratov region. Two groups of Duroc gilts (10 animals each) raised under the same conditions were studied. As a result of the experiment, the influence of ovariectomy on the level of insulinlike growth factor-1 (IGF-1) and indicators of metabolic processes in gilts were established. It is confirmed that stimulation of the the somatotropin/insulin-like growth factor (ST-IGF) system along with hereditary factors and the characteristics of feeding contributes to the development of muscle tissue. Stimulation of ST secretion with insulin-like growth factor facilitates the development of muscle tissue.

An increase in IGF-1 level leads to the development of new muscle fibers and muscle hyperplasia. After surgery, the major factors of changes in meat and feeding indicators in gilts were the rise in the metabolic activity of muscle tissue and fat metabolism, enhancement of production of IGF-1, which has insulin-like action and ensures activation of the processes of cell proliferation and differentiation. Increase in IGF-1 level had a positive impact on meat productivity, chemical and biochemical composition of pork. Simultaneous triggering of the systemic catabolic and local anabolic reactions in gilts after ovariectomy contributed to obtaining higher nutritional value of meat.


About the Authors

T. M. Giro
FSBEE HO Saratov SAU named after N.I. Vavilov
Russian Federation

“Technology of production and processing of livestock products” department

doctor of technical sciences, professor

410005, Saratov, Sokolovaya Street, 335

Ph.: 8 (960) 342-30-16 



Zh. G. Egorova
FSBEE HO Saratov SAU named after N.I. Vavilov
Russian Federation

“Technology of production and processing of livestock products” department

Ph.D.in biology, doctoral student

410005, Saratov, Sokolovaya Street, 335

Ph.: 8 (917) 311-39-16


V. S. Avdeenko
FSBEE HO Saratov SAU named after N.I. Vavilov
Russian Federation

«Animal diseases and veterinary sanitary expertise «department

doctor of veterinary sciences, professor

410005, Saratov, Sokolovaya Street, 335

Ph.: 8 (927) 116-09-66


A. V. Molchanov
FSBEE HO Saratov SAU named after N.I. Vavilov
Russian Federation

«Technology of production and processing of livestock products» department

doctor of agricultural sciences, professor / head

410005, Saratov, Sokolovaya Street, 335

Ph.: 8 (927) 134-58-02


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Supplementary files

For citation: Giro T.M., Egorova Z.G., Avdeenko V.S., Molchanov A.V. ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS. Theory and practice of meat processing. 2016;1(1):32-45. https://doi.org/10.21323/2114-441X-2016-1-32-45

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