Содержание витаминов и аминокислот в длиннейшей мышце спины молодняка свиней на откорме при включении в рацион тминной добавки
2011
Portnoj, A.I. | Katushonok, N.N., Belarus State Academy of Agriculture, Gorki (Belarus)
In the conditions of the Republic of Belarus there presented the results of a study of the content of vitamins and amino acids in pork meat after introduction into fattening swine diets of a caraway additive. The aromatic feed additive consisted of grinded fruits of caraway (Carum carui). It was established, that application of the additive made it possible to increase the content of vitamins A and E respectively on 20.0 and 10.7% in pork meat. The content of other vitamins which were studied in samples of pork, namely В3, B5, В6, Bc and C, also was above the indexes of the control group on 7.25%; 9.25; 15.23; 143.24; and 13.82% respectively. The content of lysine, methionine and arginine in meat of animals of the experimental group also was above similar indicators in the control on 1.74; 0.50, and 0.64% respectively. It was possible to draw a conclusion, that meat of animals of the experimental group possessed higher vitamin nutritiousness owing to favorable influence of aromatic substances on secretion of digestive juices, to creation of conditions for development of gastric and intestinal microflora and according to the best digestion and digestibility of nutrients.
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