Ways to improve the quality of livestock products by feeding natural BUMVD

Abstract

Relevance. More protein is required for the formation of meat than for obtaining high weight gain of pigs, many scientific papers and experimental studies have been devoted to optimizing metabolism and increasing animal productivity through the use of nontraditional sources of protein, carbohydrates, vitamins and minerals, but there are poorly studied feed products. Soy okara is of scientific interest as a multicomponent proteincarbohydrate-mineral-vitamin supplement (BUMVD). It is of natural origin, non-toxic, urease is not active in it, that is, it does not require special treatment for feeding pigs. In comparison with soy, which contains anti-nutritional substances — toxic substances, trypsin inhibitor and urease, which reduce the use of protein by all kinds of animals, and in monogastric animals can even cause poisoning.Methods. Production tests were carried out for 180 days in the pig farm of the Ulyanovsk region on 1560 pigs. The object of the study was pigs of a large white breed, of different ages and physiological conditions. For physiological experiments, 5 animals per group were selected according to the method of analogues. Single sows were inseminated and the supplement was fed 30 days before the piglets were born. Piglets and suckling sows were kept in individual cages. Weaning was carried out in 45 days. Piglets on cultivation and fattening were kept in a group way. Two groups of animals were formed: the 1st (control) received the main ration (OR), the 2nd (experience) — with BUMVD. The conditions of keeping pigs in the control and experimental groups were the same, the difference between the groups was in feeding, the additive was fed at a dose of 100 to 500 g/head/day according to the scheme.Results. The introduction of natural BUMVD (soy okara) into the diet of pigs contributes to an increase in the level of their productivity: suckling of sows; large-fruited piglets; the intensity of growth of young pigs; improving the meat-sucking qualities of carcasses; reducing feed costs, improving the quality of pork, its energy value.