Killing indicators and quality of muscle tissue of pigs after administration of the drug “Kronocid-L” into the diet

Abstract

The effect of feeding the drug “Kronocid-L” with the content of chelated compounds of microelements on slaughter performance and the quality of muscle tissue of pigs was investigated. Chelate compounds, or chelates (from the English chelate – claw), belong to complex compounds that are formed as a result of the connection of a cation (metal ion) with two or more atoms of a complexon (ligand) molecule. Chelates are significantly different from non-chelated compounds both in terms of chemical and physical properties and in their effects on living organisms. A scientific and economic experiment was conducted on two analogous groups of 75-day-old fattening young pigs, 12 heads in each, obtained from crossing sows of the large white breed with boars of the landrace breed. The control group of pigs consumed the basic diet during the equalization and baseline periods. In addition to the main diet, the experimental group was fed the drug “Kronocid-L” with the content of chelated compounds of microelements at the rate of 1 liter per 1 ton of water. The drug “Kronrocid-L” is a transparent green-blue solution that contains chelate compounds of trace elements (iron, zinc, manganese and copper), formic, acetic, orthophosphoric, lactic, citric, succinic and benzoic acids in an amount of 19 % by weight in an aqueous solution. It was established that feeding pigs on fattening with the above-mentioned preparation contributes to an increase in slaughter weight and slaughter yield in the 2nd experimental group, respectively, by 12.8 kg or by 15 % (P < 0.05) and 5.6 % (P < 0.05 ) against benchmarks. At the same time, under the influence of the feed additive, the thickness of the lard above the 6-7 thoracic vertebra decreased by 3.2 mm or by 10 % (P < 0.05) and the area of the “muscle eye” increased by 2.8 cm2 or 6 % P < 0.01). The use of the drug “Kronocid-L” makes it possible to improve the quality indicators of muscle tissue, namely, to increase the juiciness and intensity of meat color, to increase the content of protein and fat, which indicates an increase in the intensification of protein and fat metabolism.