Fatty-acid composition of muscle pig tissue when using food additive Lg - Max in different doses

Authors

  • L. V. Tkachik National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • S. A. Tkachuk National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/bio2019.05.019

Keywords:

muscle tissue, feed supplement, fatty acids, fattening pigs

Abstract

The article presents the results of a study of the fatty acid composition of muscle tissue, depending on the use of LG-MAX feed additives in various doses (2.0 g and 4.0 g per day) in feeding fattening young pigs according to a scientific and economic study, which coincided with the growing periods pigs (from 45 days to 180 days).

The scientific interest in the composition of fatty acids in meat follows mainly from the need to find methods for producing meat of proper quality, that is, with a higher ratio of polyunsaturated to saturated fatty acids and a more favorable balance between Omega-6 and Omega-3 polyunsaturated fatty acids.

According to the results of the study, an increase in the content of polyunsaturated fatty acids of the Omega-3 family in the muscle tissue samples of the research groups of pigs was found to be 0.12% (D1) and 0.25% (D2), respectively, compared with the control. At the same time, in group D2, the total content of polyunsaturated fatty acids of the Omega-3 family was 0.1 % higher than in D1.

The increase in the content of polyunsaturated fatty acids of the Omega-3 family in the muscle tissue samples of the research groups of pigs influenced the change in the Omega-6 / Omega-3 ratio by 2.92% (D1) and 5.59% (D2), respectively, compared to the control.

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Published

2019-12-20

Issue

Vol. 11 No. 5-6 (2019)

Section

Veterinary

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