Nechmilov V. The technological methods optimization of the rearing the hybrid’s young pigs of Irish breeding under the conditions of industrial technology

The thesis is devoted to the study of the different types of feeding, the length of the rearing period and their impactto the growth, feed costs and the keeping of the young pigs. The influence of these factors on the further realization of the fattening and meat qualities of pigs and the production efficiency of their rearing was also studied. We compared dry, liquid and wet types of feeding the piglets during the rearing period, as well as traditional (77 days) and reduced (70 days) ages of transferring piglets for fattening. In the case of a liquid multiphase type of feeding, at all times of the year, the piglets daily consumed more by 2.3 - 13.7% of feed; their growth energy had increased by 2.6-11.8%. As a result, during transferring for fattening, their live weight was higher by 2.6-13.9% compared to the piglets that were kept on a dry type of feeding. Animals that had a liquid type of feeding in rearing period found the best keeping, growth energy and feed conversion during fattening. An increase in all morphometric parameters of pig carcasses of experimental groups with an increase in their pre-slaughter live weight has been established. The dependence of morphometric parameters of pig carcasses on the type of feeding during rearing is not established. It was established that the meat of animals of all experimental groups met the requirements of DSTU7158: 2010 "Meat. Pork in carcasses and half carcasses. Specifications", but had a relatively low level of water-holding capacity, regardless of the body weight of the animals, as well as from a combination of methods for feeding feed during the rearing and fattening periods. It was determined that with a seven-day reduction of the time of rearing the piglets using both a dry and a liquid feeding types pigs had higher growth energy on fattening, better feed conversion, previously reached the final live weight and had a higher complex fattening index compared to their analogues , which had a traditional length of fattening. The pre-slaughter body weight of animals did not have a systemic effect on the difference in fattening parameters of animals with traditional and reduced term rearing and feeding types during its implementation, but in all weight categories at the end of fattening there was a tendency to increase the growth rate during liquid type of feeding during rearing compared to dry with a reduced period compared to the traditional. The age at which the final mass is reached and the duration of fattening is most dependent on the final mass at the end of fattening and further on the type of feeding and the time of rearing. An increase in the average daily feed intake with an increase in the final live weight was found. At the same time, the dependence of the average daily feed intake on the type of piglets' feeding during rearing and the duration of this period has not been established. It has been established that the using of a liquid type of feeding during the rearing of piglets increases the profitability of growing and fattening pigs by 8.9% compared with a dry type of feeding and by 4.2% compared to a wet one, and the using of a reduced period of rearing the pigs with both a dry and a liquid type of feeding, contributed to an increase in the profitability of pork production by 5.8-10.8% compared to the traditional duration of rearing, both with liquid and with a dry type of feeding.