| By the turn of the 21st century, the following model of food consumption for countries with developed economies formed approximately 800 kg of grain per capita per year (including 100–150 kg in the form of bread products and 650–700 kg in terms of eggs, meat, milk, etc.); that for the rest of the countries is approximately 200 kg of grain per person per year (in the form of bread products). The main indicator of the diet is the consumption of protein of animal origin. The world produces approximately 70 mln t of animal protein per year or approximately 10 kg per person per year, that is, 30 g per day [1, 2]. Active scientific development made it possible to abandon the old approaches in agriculture, developing new technologies that enabled intensive growing of grain crops, receiving 2.0 bln t a year with an increase to 500 mln t of oilseeds and legumes. This allowed the implementation of intensive livestock breeding, eliminating the food deficit in many regions of the world. A rapid increase of the population on the planet is accompanied by an increase of the number of productive animals and of the livestock production. The total volume of world meat production is approximately 300 mln t and milk is approximately 740 mln t. World production of all types of meat reaches 42.9 kg per person per year, including pork (15.9 kg), beef (9.1 kg), poultry (13.0 kg), and small cattle (2.0 kg). This is accompanied by an increase of international trade of animals and livestock products. The main sellers in this industry are countries with developed economies [1, 2]. At present, the Russian agro-industrial complex is slightly behind the world according to some indicators. For example, early maturity of pigs of a large white breed of domestic selection is 201.2 days, that of Canadian selection is 189.1 days, and that of Danish is 190.6 days. At 100 kg in large white breed pigs of domestic and foreign breeding, the linear sizes of the carcass are 95.3 and 98.0 cm, 39.5 and 55.5 cm2 for the loin eye areas, 2.45 and 1.42 cm for the thickness of the bacon, 4.97 and 5.00 for the meat/bone index, 8.0 and 11.7 kg for the mass of the rear third of the side, and 1.73 and 2.02 for leanness index (meat/fat), respectively [3]. |