Kravchenko, O. I.Loza, ArthurGetya, A. A.Кравченко, Оксана ІванівнаГетя, Андрій Анатолійович2019-02-272019-02-272014Kravchenko O., Loza A., Getya A. Assessment of quality of pig carcasses in Ukraine according to national and European classification//Book of Abstracts of the 65th Annual Meeting of the European Federation of Animal Science. - No.20 (2014)- P.428.978-90-8686-248-11382-6077https://dspace.pdau.edu.ua/handle/123456789/3777The existing Ukrainian system of classification of pork carcasses was established in the Soviet Union. At slaughterhouses conducted a visual assessment of the degree of muscles development, measure of carcass weight and back fat thickness (6-7 thoracic vertebrae), but sex of an animal is not considered as well as lean meat percentage. At the slaughterhouse ‘Yubileinyi’, Dnipropetrovsk region of Ukraine, 160 hybrid pigs were slaughtered (Landrace x Yorkshire x Peitrain, Yorkshire x Landrace x Duroc) and evaluated according to both Ukrainian and European classification. For EUROP assessment the French device CGM was used which involves measuring between.last 3 and 4 thoracic vertebrae. According to Ukrainian classification all 160 carcasses were rated as the second category. The second category includes carcasses with weight from 47 to 102 kg and the thickness of fat from 10 to 30 mm at the level of 6-7 thoracic vertebrae. Test assessment of carcasses according to European system has the following classification: 39 heads - class S, 88 heads - class E, 28 heads - class U and 5 heads - class R. It was determined that the biggest part of slaughtered pigs were castrated; 116 heads, or 72.5%. Slaughtered female have the highest MLD thickness (63.2±0.33 mm) and lean meat percentage (60.52±0.38%) at the same time have the thinner back fat (14,9±0,13 mm). In whole animal group lean meat percentage was 58.14±0.26%. Nowadays in Ukraine conducted work from the adaptation and implementation of the assessment system and payment of carcasses at slaughterhouses based on lean meat percentage of the carcasses.enpork carcassesclassificationEUROPMLDThesis10.3920/978-90-8686-799-8