Quantitative composition of aminoacids in liver and longissimus dorsi muscle in pigs when including carnitine chloride in their ration
2006
Sidorenko, R.
The effect of dietary carnitine chloride supplementation was studied in fattening pigs. Test animals were divided in four groups and fed with diets supplemented with 25 mg, 50mg, 75 mg, 100 mg of carnitine chloride per 1kg of feed respectively. At the end of 105 days 3 pigs from each group were slaughtered. The crude protein and free amino acids in liver and longissimus dorsi muscle was determined and results compared with the control. The concentration of crude protein and substitutable amino acids in carnitine chloride supplemented pigs increased proportionally with the increase of the administrated dose. The content of unsubstitutable amino acids including those with ramified chain also increased. The most increase of the total unsubstitutable amino acid quantity was found in the pigs supplemented with 50 mg/kg, correlating with the highest growth rate of this group. The increase of amino acid content of longissimus dorsi muscle leads to the enhancement of nutritive and biological value of pig meat.
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