Abstract
To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Investigation of correlation between slaughter traits of pigs fed with different additives in their nutrition was done by factorial analysis. Slaughter characteristics in three groups of fattening pigs fed in different ways were observed. The first group (variant 1) consisted of fatteners fed diets without any special additives. The second group (variant 2) consisted of pigs fed diets containing enzyme Rovabio, and the third group (variant 3) probiotic Lacture +Microbond. This study was aimed at coming to conclusion based on the results of factorial analysis of the observed traits to the greatest extent which determinedslaughter traits of pigs fed diets containing different additives. The results obtained in general, that is, the structure of separated factors showed that different slaughter characteristics are realized with different nutrition. Key words: Fattening pigs, slaughter characteristics, enzyme Rovabio, probioticLacture + Microbond, factorial analysis.
Highlights
Probiotic preparations are used as food additives containing live micro organisms, used to replace or supplement micro flora of the digestive tract and protection of the animal health
To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, BelgradeZemun
The objective of this study was to investigate the effects of introduction of enzyme Rovabio and probiotic Lacture, based on yeast cultures Saccharmoyces cerevisiae and bacteria of lactic acid, enzymes and manane oligosaccharides, as well as Microbond, based on D-glucanes, in nutrition of fattening pigs (Xin et al, 2007; Angelov et al, 2010; WiniarskaMieczan and Kwiecien, 2010)
Summary
Probiotic preparations are used as food additives containing live micro organisms, used to replace or supplement micro flora of the digestive tract and protection of the animal health. The aim of their use is to reduce the utilization of antibiotics in animal nutrition, as much as possible, and that products are free of harmful residues. The influence of different genetic characteristic, as well as of food additions, is a topic of numerous researches (Collins et al, 2007; Ostrowska et al, 2005; Zivkovic et al, 2003c, 2006c) that are very important for improving slaughter characteristics of fattening pigs. Clear and profound understanding of correlation between observed slaughter traits of fattening pigs can be achieved through
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