Химический состав и питательность свинины при использовании в рационе ароматической добавки
2010
Katushonok, N.N. | Portnoj, A.I. | Shalak, M.V., Belarus State Academy of Agriculture, Gorki (Belarus)
In the conditions of the Republic of Belarus there were analyzed the results of research into influence of use in rations of fattening pig of aromatic additive made from ground fruits of common caraway on chemical composition and nutritive value of pork. It was established that application of additive helps to increase the content of dry matter in meat – it was the highest in test group, and the difference amounted up to 2,4%. The content of ashes in test specimens decreased by 5,6% in comparison with control; the content of organic matter increased by 5,3%. Calorie content of meat of test animals was higher by 7,1 kilocalorie. The content of minerals in meat also increased: magnesium – by 18,24%, phosphorus – by 3,06%, potassium – by 13,67%, manganese – by 12,06%.
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Эту запись предоставил National Academy of Sciences of Belarus