STUDIES CONCERNING NUTRITIONAL METHODS TO IMPROVE PIG MEAT QUALITY
2007
VERONICA HEBEAN | MIHAELA HABEANU | I. MOLDOVAN | NICOLETA CIUCA
The purpose of the investigation was to determine the qualitative influence of the compound feed given during the fattening-finishing stage to Large White pigs. The experiment used 36 pigs assigned to three groups (C, E1 and E2) which differed by the dietary quality indices: C, E1 with 16.33% CP and 3202 kcal ME, during the first stage and 15.19% CP and 3100 kcal ME during the second stage; and E2 with 15.05% CP and 2940 kcal ME during the first stage and 14.06% CP and 2908 kcal ME during the second stage. Groups C and R2 had free access to the feed, while group R1 received 75% of the amount given to C. These nutritional methods improved significantly meat quality in groups R1 and R2: 53.51% and 53.61% carcass muscle percentage for groups R1 and R2 (EUROP class U) compared to just 49.14% for group C (EUROP class R).
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