Methods and stages of creation and practical use of red white-belt meat pigs
Authors: Rybalko V. P. 
Published: October 2022

It is known that the peoples of different countries and continents have always sought knowledge, enrichment of their culture and improving living standards. But no matter how the world is broken, no matter how the system is built - food has been and will always remain the first ingredient of independence and development of any state.
And if there are alternative solutions in overcoming other topical and economically important problems, there are no alternative ones in the implementation of food issues. Almost everyone knows that one of the main indicators of human quality is the use of animal protein. In the developed countries of the world it is consumed on average per capita in the range of 52-56 g per day, which is good, but below the scientifically sound dietary norms. As for developing countries, this figure is 12-16 g, that is 4-5 times less than the norm. According to statistics, in recent years the world has produced approximately 342 million tons of meat annually, of which about 36.4% was poultry, 35.2% - pork, 21.8% - beef, 4.4 % - lamb and goat and 2, 2% for other species. According to experts, pork will remain in the lead. And why is this so? But thanks to the extremely important biological and economic characteristics of pigs: multiplicity, precocity, omnivorous, economical use of feed, unpretentiousness to the conditions of detention, as well as the ability to cook pork many different delicious dishes. [1]. In Ukraine, pig farming has long been considered, so to speak, a national branch of agricultural production and has almost never been unprofitable for a caring owner. There was a time when pork accounted for 58.7 percent of total meat production. Long-term observations record periods of intensive development of pig breeding and its catastrophic decline. And yet, despite periodic economic cataclysms, focused research on the theory and practice of the industry continued, and the painstaking long-term work of pig scientists and practitioners, as a rule, ended with the latest advances. Long-term observations record periods of intensive development of pig breeding and its catastrophic decline. And yet, despite periodic economic cataclysms, focused research on the theory and practice of the industry continued, and the painstaking long-term work of pig scientists and practitioners, as a rule, ended with the latest advances.
In order to maintain this fact, we recall that in all farms of Ukraine in 1913 there were 8.5 million pigs; in 1940–9.2; in 1944–2.9; in 1950 –7.0; in 1971–21.4 million heads, it should be added that in 1989 the country produced 1,576,000 tons of pork at slaughter weight, or 31 kg per capita, which fully complied with existing scientifically sound medical standards of human nutrition. [3]. Unfortunately, it should also be noted that at the beginning of 2022 the number of pigs in the country does not exceed 8 million.
It is known that the direction of pig productivity is determined by the social order in the period of creation of breeds, as well as the place of their use in regional breeding systems. Thus, the breeds that were bred in our country in the 40-60 years of the last century, were characterized mainly by a well-defined sebaceous direction of productivity. This can be confirmed by the creation of Ukrainian steppe white, Myrhorod and Ukrainian steppe speckled rocks. In the following decades, with the increase in demand for pork, the improvement of previously created breeds was carried out in the direction of improving the meat of carcasses, reducing the fattening period and reducing costs per unit of growth without deteriorating pork quality. [2]. Due to the lack of domestic meat genotypes, a special role in crossbreeding and hybridization was given to the breeds of Landrace, Pietren, Duroc, Wales and Hampshire imported from abroad. However, imported breeds, firstly, were unable to meet the high needs of our pigs in high-quality meat boar herds and, secondly, the efficiency of importing breeding stock was low due to its slow adaptation to different climatic conditions. and economic features of our then very large state. Therefore, it is expedient to breed new domestic genotypes of pigs, which would meet the demand of mass pig breeding in the meat population and reduce the pressure of imports on the domestic market of breeding pigs.
In accordance with the above, in the eighties of the last century Poltava Research Institute of Pig breeding began work to create a new genotype (breed) of pigs, which would be characterized by good reproductive ability, high fattening and meat qualities, and which could be used as a parent shape in combination with existing breeds and their mixtures. The work to create a new parent breed was relevant and had economic significance. [3].