Effect of vitamin E on some production parameters and meat quality parameters in pigs
1999
Krska, P. | Bahelka, I. | Demo, P. | Lahucky, R. (Research Institute of Animal Production, Nitra (Slovak Republic))
The experiment was performed on 18 fattening pigs in the experimental facilities of the Research Institute of Animal Production Nitra. The animals were divided into a control group (9 animals) without the additive and an experimental group with the additive 200 mg vitamin E per 1 kg feed (9 animals). Parity representation of sexes and genotypes NN and Nn was in both groups. The premix of the mixture did not contain the synthetic vitamin E. The content of crude protein was 18.1%, lysine 0.89% and metabolizable energy 12.6 MJ. Pigs in the control group achieved the average daily gain 743 g and in the experimental group 747 g during the fattening from 30 to 110 kg live weight. Food consuption per 1 kg gain were 3.32 and 3.12 kg/kg respectively. The valuable lean cuts were 50.87% and 52.29% respectively (Tab.1.). The given parameters were not significant (P 0.05). Significant differences (P0.05) between the experimental and control groups were found in the electric conductivity (musculus semimembranosus) measured 2 hours (5.22 and/or 9.11 m S) after the pigs had been slaughtered (Tab 2.). The differences in drip loss (3.8% and/or 4.85%) were just below the significance (P
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