EFFECT OF THE SUPPLEMENTATION OF MICROALGAE SPIRULINA PLATENSIS ON THE CARCASS QUALITIES AND PHYSICOCHEMICAL STRUCTURE OF M. LONGISSIMUS DORSI ON FATTENING PIGS | ВЛИЯНИЕ НА ДОБАВКАТА ОТ МИКРОАЛГИ SPIRULINA PLATENSIS ВЪРХУ КЛАНИЧНИТЕ КАЧЕСТВА И ФИЗИКОХИМИЧНИЯ СЪСТАВ НА M. LONGISSIMUS DORSI ПРИ УГОЯВАНИ ПРАСЕТА
2013
Nakev, Zh., Agricultural Institute, Shumen (Bulgaria) | Yordanova, G., Agricultural Institute, Shumen (Bulgaria) | Nedeva, R., Agricultural Institute, Shumen (Bulgaria) | Marchev, Y., Agricultural Institute, Shumen (Bulgaria) | Kistanova, E., Institute of Biology and Immunology of Reproduction "Acad. K. Bratanov", BAS, Sofia (Bulgaria)
A scientific - economic experiment with a total number of 21 Danube White fattening pigs, divided into 3 groups of 7 pigs each was carried out at the Agricultural institute – Shumen. The experiment was started at 34.714-34.857 kg live weight and finished at 110-113kg. Animals from II and III - experimental groups were fed with the compound feed of the I group to which was added Spirulina platensis - 2 and 3 g/per capita daily. After reaching the preslaughter weight, animals were slaughtered. The carcass dissection was made by BDS 4349-78. The aim of the present study was to investigate the effect of the supplementation of microalgae Spirulina platensis on the carcass qualities, the quality and chemical structure of carcass on fattening pigs. It was established that the addition of Spirulina platensis in the compound feed of fettening pigs effects insignificantly on the traits which characerize the physicochemical structure and the carcass quality. The supplementation of 2 g/capita daily Spirulina platensis in the compound feed of fattening pigs from Danube White breed significantly increases the percentage of meat with bones in the carcass with 4.13% and reduces the fat quantity with 22.45% - Р≤0.05.
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Эту запись предоставил Institute of Agricultural Economics