Little, slaughter, meat quality of pigs and tasting of meat for the application of different doses of LG-MAX feed additives and villages
DOI:
https://doi.org/10.31548/ujvs2020.01.014Abstract
Abstract. When applied to the main diet of pigs, the growth of feed additives LG-MAX and Sel-Plex was probably higher in the experimental groups compared to the controls: live weight of pigs at the end of the experiment (155 days) in groups D1, D2 and D3 by 4, 92 %, 14.95 %, and 7.79 %, respectively; absolute increase in group D1 by 5.47 %, in group D2 – by 17.05 %, and in group D3 – by 8.50 %, respectively; the relative increase of pigs in group D1 by 0.97 %, in group D2 by 5.06 %, and in group D3 by 1.83 %; the average daily increase in group D1 – by 5.47 %, in group D2 – by 17.04 %, and in group D3 – by 8.51 %; slaughter weight in group D1 by 5.31 %, in group D2 – by 1.46 %, and in group D3 – by 9.05 %; the length of chilled carcass in group D1 – by 2.71 %, in group D2 – by 4.54 %, and in group D3 – by 3.43 %; muscle cell area in the D1 group by 6.61 %, in the D2 group – by 7.93 %, and in the D3 group – by 4.99 %; the thickness of the sleeve in the group D2 by 16.32 %, and in the group D3 – by 6.95 %; the appearance of meat in the group D2 by 17.39 %, and in the group D3 – by 10.87 %; meat taste in group D1 by 13.95 %. At the same time, group D2 had significantly lower odor (aroma) and taste indicators by 23.40 % and 13.9 %, respectively; the smell of broth in group D2 by 20.8 %, taste, in group D3 – by 21.74 %.
Key words: feed additives, pigs for growing, fattening, slaughter and tasting parameters, meat quality of pigsReferences
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