Production ability and carcass product quality in fattening pigs of defined genotypes offered feed mixtures with a different content of N-substances
2003
Galik, R. | Milly, P. | Gombikova, M. | Garlik, J. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Vyzivy)
An experiment with four-bred hybrid pigs (female(BuxL) x male(Du x Pn) was conducted to study the effect of feed mixture with a different level of N-substances (160.3, 172.6 and 191.7 g/kg dry matter (DM)) or amino acids on a content of amino acids in products DM and their fat properties according to fatty acid content. Pigs were divided into three groups of 10 animals in each (5 females + 5 males) and offered feed mixtures during the whole fattening period (30 to 105 kg live weight; 105 days). There were no significant differences in muscle DM (MLD) among experimental groups (P more than 0.05). With an increasing concentration of N-substances and amino acids in food, amino acid content in liver DM increased. Differences among groups of pigs were statistically significant in most cases. In terms of the percentage content of respective fatty acids out of total acids in the fat of pig products there were no statistically significant differences among groups (P more than 0.05). A negative, statistically significant relationship (r=-0.653+++) between the content of N-substances in food and a proportion of linoleic acid in liver fat was revealed
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