Open AccessProductive qualities and quality of large white pigs’ meat using vitamin feed additive
Author(s) -
S. V. Burtseva,
И. А. Пушкарев,
Andrey Trebukhov,
N. I. Vladimirov,
L. V. Tkachenko,
И. И. Клименок
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/341/1/012054
Subject(s) - weaning , breed , zoology , large white , biology , vitamin e , vitamin , body weight , feed additive , endocrinology , biochemistry , broiler , antioxidant
In 2015-2016, OJSC Lynevsky Plemazavod in Smolensk District of Altai Territory studied the use of LipoCar vitamin feed additive on large white breed pigs. The experiment was carried out on pregnant sows and then on piglets obtained from them. In the control group and 2 experimental groups the sows received the main ration of the farm, and the sows of 1 and 3 experimental groups were additionally fed the feed additive "LipoCar" in a dose of 2.1 g per head per day for 20 days.After weaning the piglets during the growing period 4 groups of young animals were formed. In the control and 1 experimental group young animals were fed only the main ration of the farm. In addition to the basic diet, piglets from groups 2 and 3 received the feed additive "LipoCar" from the age of 60 days for 40 days. The use of the feed additive contributed to an increase in the live weight of 2 and 3 experimental groups at the age of 5 and 6 months by 4.8-11.7% (p≤0.05-0.001). Pigs in groups 1, 2 and 3 in the age group 4 to 5 months had higher average daily increases of 10.3-15.8% (p<0.05-0.001) compared to controls. The live weight of 100 kg of young animals in groups 2 and 3 with a difference of 5.5-7.9% (p≤0.05-0.01) in relation to control was reached more quickly. Animals of all experimental groups had a higher slaughter yield by 1.6-3.1%. Pigs in the 3 experimental groups had a 15.2% (p≤0.01) lower fat thickness than in control variant. There is a tendency to increase the moisture-bonding ability of pigs of the first experimental group by 1.8% as opposed to the control group. The tendency to a higher content of dry matter by 1.9-5.2% and protein by 1.7-2.2% in the meat of pigs of experimental groups is established.