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THE INFLUENCE OF NONTRADITIONAL FEED IN THE FATTENING PIG'S DIET ON MEAT QUALITY
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| Author:
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ANNA NEGREYEVA, VADIM ANATOLYEVICH BABUSHKIN, ALEKSANDR CHERMENOVICH GAGLOYEV
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| Abstract:
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The article presents the results of pigs’ fattening with partial replacement of complete feed with nontraditional one – dry apple pomace. It has been revealed that meat yields and quality properties were superior in piglets in whose diet 10% and 20% of the nutritional content of the complete feed had been replaced with dry apple pomace. The study has found that the best fattening and slaughtering qualities were observed in the animals in whose diet 20% of the nutritional value of the complete feed had been replaced with dry apple pomace, which in terms of control resulted in increasing the slaughter yield by 3.6%, the length of carcass – by 4.5 cm; the weight of the back muscle – by 0.8 kg, the yield of muscle tissue – by 2.5 kg, or by 4.4% (P=0.999); the superiority of the loin eye area by 2.9 cm2, a decrease in the fat depth by 3.7 mm and the muscle fiber by 5.4 mm; increase of dry matter content in meat by 0.46%, the protein – by 0.75%, calorific value – by 5.43 kcal; and the improvement of physicochemical parameters of meat. The use of dry apple pomace to replace the feed in an amount of 10% in terms of nutritional content makes it possible to increase the profitability by 2.9%, and in the amount of 20% – by 4.2%. The research has shown that in order to increase the productivity and improve the quality of pork, as well as to increase the production profitability, it is recommended to replace the complete feed with dry apple pomace in the amount of 20% of the nutritional value of fattening pigs’ diet.
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| Keyword:
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fattening, pigs, complete feed, dry apple pomace, slaughtering and meat and fat properties, meat composition and properties
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2018.10.04.122
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| Download:
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