Year-end Sale % OFF 
Abstract
The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (combined and separately) at the dose of 20 maximum permissible concentrations. The evaluation of effectiveness of the protective technological method (feeding experimental plant additive) at the simultaneous arrival of heavy metals with feed was given in order to restore the quality of swine production. It was found that lead and cadmium, both at combined and at separate arrival with feed to the organisms of young pigs had a negative impact on the nutritional and biological value of pork and its technological properties. Their influence led to a decrease in the caloricity of meat, retaining protein, fat, dry substances in it, while the most sufficient changes were observed in the animals of group IV, where lead and cadmium arrived at the same time. Active acidity of meat and its moisture-retaining capability of animals of all groups were within the norm. However, in animals that received elevated doses of heavy metals with feed, the pH of meat changed slightly toward the neutral medium (pH is 5.3–5.5, while control value of pH is 5.1), the moisture-retaining ability of the meat of the studied animals ranged from 55.1 % to 56.5 % (control was 55.1 %). The influence of diets with different composition resulted in a change of the qualitative indicators of lard of the studied animals, at this, there was a reliable increase in the percentage of dry matter (up to 2.84 %) and fat (up to 2.79 %) compared with the control. Feeding animals with the experimental plant additive along with the feed that contained heavy metals contributed to the enhancement of the calorie content of meat (up to 19.4 %), dry matter (up to 9.4 %), the protein-quality indicator (up to 5.9 %) compared with the animals that received heavy metals with the feed, but without the application of this technological method. This technological method also contributed to the technological improvement of the qualitative indicators of lard of the animal. Specifically, we noted an increase in the percentage of dry matter (from 0.4 % to 2.5 %), fat (from 0.7 % to 3.2 %) and a decrease of cell membranes in lard (from 8.6 % to 25 %) in comparison with the indicators of animals of groups I–IV and their approaching the control indicators.
Highlights
Under modern conditions of market relations, an important task of livestock breeding industry is to increase production, and to ensure its high quality
Dry matter in meat increased by 2.3 %, protein by 1.0 %, and fat by 1.4 % in comparison with the animals that were kept in the same conditions of feeding only without the additive
It is proved that the influence of feeds with the elevated content of heavy metals resulted in changes in the qualitative indicators for meat and lard of pigs
Summary
Under modern conditions of market relations, an important task of livestock breeding industry is to increase production, and to ensure its high quality. The factors that the animals did not face before get to the habitat of animals These factors, first and foremost, include the increased content of chemical contaminants (heavy metals, dioxins, pesticides and others) in soil, feeds, etc. In this list, heavy metals and their compounds have become significantly spread in the environment, and their influence is becoming the most acute problem nowadays [4]. The expansion of modern ideas about ecological friendliness and quality of livestock products (pork) under conditions of chronic contamination with heavy metals is relevant. The introduction of the element of the technology for organization of organic pig production is of great practical importance
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Eastern-European Journal of Enterprise Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
