Effect of the injective application of selenopyran on the productivity in growing gilts

The trace element selenium plays an important role in the biochemical processes of the living organisms. The wide application of the selenium-contented food additives is based on its antioxidative, cancer prevention and anti-inflammatory effects. A scientific and economic trial, comprising two groups of gilts from the Danube White, was carried out at the Agricultural Institute, Shumen. The aim of the present work was the study of the selenopyran effect on the growing intensity and meat quality in gilts. The trial started at 30.4-30.5 kg live weight and at 120 days of age, and finished at reaching 100 kg live weight. The groups were equalized by age, origin and live weight. The animals were raised and fed individually with equal rations. Percutaneous injection of selenopyran in the form of oil solution was given to the gilts from the experimental group, in dose of 0.1 mg/kg live weight, every 30 days. Slaughter analysis was performed after finishing the trial, and the meat quality was estimated by the control slaughtering method. A trend for higher daily gain by 8 % in the gilts from the experimental group during the first sub-period up to 60 kg compared to the control group has been shown. The higher daily gain of 29 g - 4.5% in the animals treated with selenopyran was kept and the difference was significant by the whole experimental period. The gilts from the experimental group had significantly lower feed conversion ratio - by 278 g and nutrients - by 9%, P ≤ 0.05 during the first sub-period - up to 60 kg live weight. The results about the slaughter traits shows a trend for higher content of meat in the hind ham - by 69 g and the weight of the right half - by 236 g in the experimental group, whereas with respect to m. long. dorsi area - by 0.89 cm2 and percentage of meat in the right half - by 1.18%, the differences are in favor of the control gilts. Fat thickness average from five measurements was not substantially influenced by the application of selenopyran. The gilts treated with selenopyran had meat with lower water holding capacity - free water - 31.87%, compared to the animals from the control group - 30.54% - by 1.33%, - PJ0.05. There are significant differences for the loss at roasting. Its value is lower by 3.2% P ≤ 0.05 for the meat of the treated animals.