MEAT QUALITY UNDER USE OF NATURAL FEED ADDITIVES IN YOUNG PIG FEEDING

Abstract

The overall tasting score of meat (23.83 ± 0.31 points) and broth (23.90 ± 0.24 points) from the experimental group of pigs fed the feed additive Lg-max 2.0 g / day, was higher, than in the control (22.33 ± 0.38 points) and the meat taste in this group was significantly higher by 13.95% (p <0.01), compared with the control. In contrast, in the meat of pigs fed the feed additive Lg-max 4.0 g / day, the indicator of appearance, smell (taste) and taste was significantly lower by 17.39% (p <0.01), by 23 , 40 (p <0.01) and 13.9% (p <0.05), compared with controls, respectively. The appearance of pig meat fed Lg-max 2.0 g / day with Sel-Plex was significantly lower by 10.87% (p <0.05) compared to the control.According to the indicators of the tasting evaluation of the broth from the meat of the experimental groups of pigs, no statistically significant difference was found with those in the control, which may indicate a positive effect of the studied feed additives on the organoleptic characteristics of pork. However, the odor of the broth (in the meat of pigs fed a feed additive Lg-max 4.0 g / day) was significantly lower by 20.8% (p <0,01), and the taste ( meat of pigs fed Lg-max feed additive 2.0 g / day together with Sel-Plex) – by 21.74% (p <0.05), compared with the control.According to microscopic and biochemical parameters, pork from experimental and control groups of pigs met the requirements of current regulations for fresh meat obtained from healthy animals.Key words: pork, microscopic and biochemical parameters, tasting, feed additives Lg-max and Sel-Plex.