Influence of compound feed with vitamin and betaine concentrate on biochemical parameters of pork

Abstract

The purpose of the research was to elucidate the eff ect of compound feed containing an experimental concentrate intended to improve the performance of pork, when it is used at the fi nal stage of fattening pigs. The composition of the concentrate (%) was: vitamin E-0,32; vitamin D3 – 0,30; vitamin C - 0,30; vitamin B4 – 1,56; vitamin B12 – 0,004; betaine – 10,00; bentonite – 77,166; soy fl our (fi ller) – 10,00. Activity of drugs was: vitamin E - 50,0 %; D3 – 15,0 thousand. IU in 1 g; B4 -60,0 %; B12 – 1,0 %; Omec J - 2,0 %; selenium-KI – 0,2 %. Testing of the concentrate under production conditions has been carried out on two groups of pigs (n=24.) of Large White breed. The control group of animals has been received farm’s compound feed and experimental group has been received together with the compound feed experimental concentrate in the amount of 1,0 % within 10 days prior to slaughter. The average live weight of pigs when the enter to the experiment amounted to 95,7–95,8 kg when the fi nish it was 114,1–114,7 kg. Gut microbiocenosis and some biochemical parameters of pig meat have been studied. The average daily gain in live weight in pigs receiving compound feed containing concentrate increased by 2,8 %. There was an improvement in the biological value of pork protein due to the higher content of essential amino acids in it by 0,44 %. Meat samples have been obtained from animals from the experimental group exceeded the control ones by the amount of tryptophan, leucine, isoleucine in them signifi cantly. Protein-quality indicator of meat from animals of the experimental group exceeded the control samples by 3,35 units. The moisture-binding capacity of meat from animals from the experimental group was higher by 6,0 % (P < 0,05), and the color intensity by 3,0 units of extinction (P < 0,05), which is consistent with a higher hemoglobin content in the blood by 1,5 g/l. The meat of experimental animals has been characterized by the increased content of ribofl avin, biotin and folic acid. Tasting evaluation of meat and broth gave positive results.