ASSESSMENT OF THE INFLUENCE GENOTYPE FACTORS ON THE MEAT PRODUCTIVITY OF THE RABBITS OF POLTAVASKA SILVER BREED

Abstract

The work has carried out of assessment breeding values of rabbits Poltava
silver breed according to a number of indicators: inheritance coefficient,
phenotypic consolidation. The influence of genotypic factors on the meat
productivity of males, as well as the influence of the mother on the realization of
the productivity of rabbit daughters, was also investigated. It was established that
the highest value of the coefficient h2 had the rabbits of the male Long (0.45). The
coefficient of phenotypic consolidation by live weight of animals was 0.23. The
different influence was determined of fathers and mothers on the realization of the
potential productivity of daughters in the conditions of the experimental rabbit
farm, according to the results of the conducted dispersion analysis. The greatest
influence (father -0.2, mother - 0.25) was on the manifestation of average daily
growth at the age of 45-90 days. At the same time, the absence of a probable
correlation was established in females of different generations according to the
indicators of the weight, paired carcass and feed consumption per unit of growth
(45-90 days) with "father-daughter" heredity. It was established that the rabbits of
Poltava Silver breed had the most reliable influence on the variability of live
weight of rabbits at 30 days of weaning (54%).According to the research results, a
low probable relationship between mothers and daughters was found, based on
indicators of average daily gains in age (45-90 days) (r = 0.2±0.04) and paired
carcass weight (r = 0.2±0 .03, P>0.95). The correlation coefficient for such
characteristics as the weight of a pair of carcasses and feed consumption per unit
turned out to be improbable by growth (45-90 days). Based on the selection of
parental pairs of rabbits has created an array of highly productive animals which
ensures the realization of their genetic potential in the direction of increasing live
weight, meat productivity and increasing profit and profitability of production.