---

Received: February 28, 2026

Revised: March 13, 2026

Published: March 30, 2026

 

In pig farming, the leading breeds in hybridization systems remain Landrace, Yorkshire, and Duroc, which is widely used as a terminal parental line.

The study was conducted in 2024-2025 in the conditions of the Svitanok PE of the Novovodolaz district, Kharkiv region on a commercial pig population obtained from crossing F₁ (LY) sows and F₁ (YL) sows with terminal Duroc boars of Danish and British origin. Slaughtering indicators, morphological composition of carcasses, and functional and technological properties of pork were evaluated.

Pre-slaughter weight (112.1-114.2 kg), slaughter weight (85.2-87.3 kg) and slaughter yield (75.4-76.1 %) tended to be superior in the offspring of F₁ (LY) sows using Danish Duroc, however, no significant differences were found. The combination of F₁ (LY) sows with Danish Duroc provided greater meat mass, lower fat content and higher leanness index, while the use of British Duroc caused variability in the ratio of these tissue types depending on the maternal genotype.

The evaluation of technological indicators of pork showed that the origin of the terminal boar influenced the course of post-slaughter processes. The use of Danish Duroc resulted in stable pH values, higher water-holding capacity of meat and lower losses, which corresponded to the characteristics of NOR pork. In the descendants of British Duroc, a more intense decrease in pH and deterioration of water-holding capacity of meat were noted, especially in combination with F₁ (LY) sows.

Carcasses of all groups were classified as class E (SEUROP), and pork quality indicators met European and national criteria for technological suitability.

The maternal genotype determines the level of meatiness of carcasses, and the origin of the terminal boar affects the functional and technological features of muscle tissue. The best combination of indicators was obtained when using F₁ (YL) sows and Duroc boars of Danish origin.

The results confirm the feasibility of optimizing hybridization systems in commercial pig farming for the production of technologically suitable raw materials.

 

References

Antoniv, A., Adamchuk, L., Ivanišová, E., Chlebo, R., & Topal, E. (2023). Analysis of the market of meat products in Ukraine. Tvarynnytstvo ta tekhnolohii kharchovykh produktiv, 2 (14), 9-27. (in Ukrainian). https://doi.org/10.31548/animal.2.2023.9

Birta, G. O., Burhu, Y. H., Soloviov, A. M., Onyshchuk, A. M., & Matiushenko, H. I. (2024). Meat and fat qualities of pigs of different breeds [Miaso‑salni yakosti svynei riznykh porid]. Svynarstvo i ahropromyslove vyrobnytstvo [Pig Breeding and Agroindustrial Production], 3 (81), 27-37. (in Ukrainian). https://doi.org/10.37143/2786-7730-2024-3(81)3

Budziak, V. V., & Budziak, О. V. (2024). Prospects of Ukrainian export of animal meat. Commodity Science: Technologies, Engineering, 51 (3), 60-74. (in Ukrainian). https://doi.org/10.31617/2.2024(51)04

Chen, X., Wu, T., Zhang, L., Dong, J., Liu, Y., & Wang, Y. (2022). Transcriptome analysis in comparing carcass and meat quality traits of Jiaxing Black Pig and Duroc × Duroc × Berkshire × Jiaxing Black Pig crosses. Gene, 808, 145978. https://doi.org/10.1016/j.gene.2021.145978

Fesenko, V. F., Karkach, P. M., Openko, Yu. A., Kuzmenko, P. I., & Mashkin, Yu. O. (2020). Teoretychni ta praktychni aspekty innovatsiinykh tekhnolohii u svynarstvi. Bila Tserkva. (in Ukrainian). Available at: https://rep.btsau.edu.ua/handle/BNAU/5625?utm_source=chatgpt.com

Font-i-Furnols, M., & Guerrero, L. (2022). Consumer perception, quality standards and carcass classification in pork production. Meat Science, 188, 108776. https://doi.org/10.1016/j.meatsci.2022.108776

Guo, X., van den Berg, I., Wang, Y., Zhang, S., & Li, X. (2022). Genetic parameters and crossbreeding effects on carcass and meat quality traits in pigs: A meta-analysis. Animals, 12 (9), 1123. https://doi.org/10.3390/ani12091123

Hlushkov, O. A., & Prusova, H. L. (2024). Pobudova modeli efektyvnoho vprovadzhennia innovatsii v haluzi tvarynnytstva ta pererobky. Naukovyi visnyk Chernivetskoho natsionalnoho universytetu imeni Yuriia Fedkovycha. Seriia: Ekonomika, 1, 74-81. (in Ukrainian). https://doi.org/10.32782/ecovis/2024-1-12

Hryshyna, L. P., Piddubna, A. M., & Rud, S. S. (2021). Vykorystannia svynei miasnykh porid vitchyznianoi selektsii u systemi hibrydyzatsii Ukrainy. Miasni henotypy svynei: sohodennia ta perspektyvy.: materialy Mizhnarodnoi naukovo-praktychnoi konferentsii naukovo-pedahohichnykh pratsivnykiv ta molodykh naukovtsiv (Odesa, 2.09.2021) / Odeskyi derzhavnyi ahrarnyi universytet. Navchalno-naukovyi instytut biotekhnolohii ta akvakultury. Odesa, 2021. С. 8-11. (in Ukrainian). Available at: https://osau.edu.ua/wp-content/uploads/2021/12/M-yasni-genotypy-svynej-sogodennya-ta-perspektyvy-materialy-konferentsiyi-Odesa-2-veresnya-2021.pdf

Kovalenko, V. O. (2019). Standartyzatsiia ta sertyfikatsiia produktsii miasopererobnoi haluzi yak faktor pidvyshchennia konkurentospromozhnosti. Naukovyi visnyk NUBiP Ukrainy. Seriia: Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva, 289, 145-152. (in Ukrainian). Available at: https://irbis-nbuv.gov.ua/cgi-bin/irbis64r_81/cgiirbis_64.exe?C21COM=S&I21DBN=REF&P21DBN=REF&S21CNR=20&S21COLORTERMS=1&S21FMT=fullwebr&S21P01=0&S21P02=0&S21P03=A%3D

Kravets, I. (2018). Modern development trends in Ukrainian and global pig meat production. Efektyvna ekonomika, (10). https://doi.org/10.32702/2307‑2105‑2018.10.68

Mikidadou, I. T., Ignace, D. O., Serge, A. G., Apollinaire, M. G., Mahamadou, D., & Issaka, Y. A. K. (2025). Evaluation of Carcass Quality in Pigs Resulting from Crossbreeding Between Piétrain Stress Negative and Local and Improved Pig Breeds in Southern Benin. International Journal of Animal Science and Technology, 9 (2), 29-38. https://doi.org/10.11648/j.ijast.20250902.12

Mykhalko, O. H. (2021). Suchasnyi stan ta shliakhy rozvytku svynarstva v sviti ta Ukraini. Visnyk Sumskoho natsionalnoho ahrarnoho universytetu : naukovyi zhurnal. Ser. “Tvarynnytstvo”, 3 (46), S. 61-77. (in Ukrainian). https://doi.org/10.32845/bsnau.lvst.2021.3.9

Pankova, E. K., & Polkovnikova, V. I. (2025). The influence of pig breed and pedigree on the quality characteristics of meat. BIO Web of Conferences, 179, Article 01005. (in Ukrainian). https://doi.org/10.1051/bioconf/202517901005

Rybalko, V., Tsereniuk, O., Akimov, O., Kunets, V., Lobchenko, S., & Skrypnyk, V. (2025). Manifestation of the heterosis effect in sows under different breed combinations. Ahrarnyi visnyk Prychornomoria, (114), 179-188. (in Ukrainian). https://doi.org/10.37000/abbsl.2025.114.16

Santos, J. C. R., Norenberg, A., Correia, B., Irgang, R., Bianchi, I., Moreira, F., Oliveira, J. J. M., Nörnberg, J. L., & Peripolli, V. (2023). Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigs. Meat Science, 205, Article 109314. (in Ukrainian). https://doi.org/10.1016/j.meatsci.2023.109314

Shablia, P. V., & Shablia, V. P. (2024). Potential opportunities of Ukrainian pig farming in Europe. Veterynariia, tekhnolohii tvarynnytstva ta pryrodokorystuvannia, 9, 36-44. https://doi.org/10.5281/zenodo.12665078

Shevchenko, A. (2022). State of livestock development in Ukraine. Ukrainian Journal of Applied Economics and Technology, 10, 82-90. (in Ukrainian). https://doi.org/10.36887/2415-8453-2022-2-10

Soares, M. H., Rodrigues, G. de A., Valente Júnior, D. T., Silva, C. B., Costa, T. C., & Duarte, M. S. (2022). Performance, carcass traits and pork quality of pigs with Duroc genetics. Foods, 11 (15), 2280. https://doi.org/10.3390/foods11152280

Susol, R., Reshetnichenko, O., Kirovych, N., & Riznychuk, I. (2021). Suchasnyi stan promyslovoi tekhnolohii vyrobnytstva pleminnoi ta tovarnoi produktsii svynarstva v Ukraini. Ahrarnyi visnyk Prychornomoria, (101), 59-66. (in Ukrainian). https://doi.org/10.37000/abbsl.2021.101.10

Suthar, T. K., Zhao, Z., Li, M., Zhang, J., Zhang, Y., Sun, W.-S., Zhao, Y. & Zhang, S.-M. (2026). Heterosis-Based Identification of Candidate Genes Associated with Lipid Metabolism and Meat Quality in Crossbred Pigs. Animals, 16 (3), 423. https://doi.org/10.3390/ani16030423

Suzuki, K., Shibata, T., Kadowaki, H., Abe, H., & Toyoshima, T. (2005). Meat quality comparison of Berkshire, Duroc and crossbred pigs. Meat Science, 70 (3), 381-387. Available at: https://agris.fao.org/search/en/providers/122535/records/65de446a0f3e94b9e5ccaf87?utm_source=chatgpt.com

Terada, K., Ohtani, T., Ogawa, S., & Hirooka, H. (2024). Genetic parameters for carcass and meat quality traits in Jinhua, Duroc, and their crossbred pigs. Journal of Animal Breeding and Genetics, 141 (1), 33-41. https://doi.org/10.1111/jbg.12823

Toldrá, F., & Reig, M. (2011). Innovations for healthier processed meats. Trends in Food Science & Technology, 22 (9), 517-522. https://doi.org/10.1016/j.tifs.2011.08.007

Topikha, V. S., Trybrat, R. O., Luhovyi, S. I., Koval, O. A., Lykhach, V. Ya., Volkov, V. A. (2008). Miasni porody svynei pivdennoho rehionu Ukrainy : monohrafiia. Mykolaiv : MDAU. (in Ukrainian). Available at: http://www.irbis-nbuv.gov.ua/publ/REF-0000113266

van Wijk, H. J., & Arts, D. J. G. (2005). Genetic parameters for carcass composition and pork quality traits in pigs. Livestock Production Science, 94 (1-2), 65-73. https://doi.org/10.1016/j.livprodsci.2004.11.018

Voloshchuk, V. M., & Vasyliv, A. P. (2013). Vidhodivelni, zabiini ta miasni yakosti pidsvynkiv miasnykh porid. Svynarstvo, (62), 8-13. (in Ukrainian). Available at: https://svinarstvo.com/zbirnyk/archive/72/72.pdf?utm_source=chatgpt.com

Voshchenko, I. B., & Povod, M. G. (2024). Influence of the breed and breeding methods of pigs on their reproductive qualities and growth of suckling piglets. Animal Breeding and Genetics, 67, 25-35. (in Ukrainian). https://doi.org/10.31073/abg.67.05

Wang, Y., Zhang, H., Yan, E., He, L., Guo, J., Zhang, X., & Yin, J. (2023). Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons. Meat Science, 198, 109117. https://doi.org/10.1016/j.meatsci.2023.109117

Wang, Z., Zeng, L., Zhang, Y., & Li, Q. (2022). The genetic architecture of meat quality traits in a crossbred commercial pig population. Foods, 11 (19), 3143. https://doi.org/10.3390/foods11193143

Warner, R. D., Dunshea, F. R., Pethick, D. W., & Ha, M. (2022). Meat quality and consumer acceptability: A review of current knowledge. Meat Science, 186, 108727. https://doi.org/10.1016/j.meatsci.2021.108727

Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., & Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78 (4), 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019

Yurchenko, O., Bondarska, O., Lykhach, V., Kalitaiev, K., & Kovalenko, O. (2024). Stan vitchyznianoho svynarstva: Problemy ta perspektyvy. Podilian Bulletin: Agriculture Engineering Economics, 1, 55-63. (in Ukrainian). https://doi.org/10.37406/2706-9052-2024-1.8

Zhdanov, D. V., Mykhalko, O. H., & Povod, M. H. (2025). Carcass traits and meat quality of surgically castrated and immunocastrated pigs at two slaughter weights. Animals, 15 (19). https://doi.org/10.3390/ani15192846

Zhu, J.-H., Shen, J.-N., Yi, X.-D., Li, R., Yu, H., Ding, R.-R., & Pang, W.-J. (2024). Heterosis formation mechanism, prediction methods, and their application and prospect in pig production. Hereditas (Beijing), 46 (8), 627-639. https://doi.org/10.16288/j.yczz.24-137