STUDIES CONCERNING NUTRITIONAL METHODS TO IMPROVE PIG MEAT QUALITY

VERONICA HEBEAN, MIHAELA HABEANU, I. MOLDOVAN, NICOLETA CIUCA

Abstract


The purpose of the investigation was to determine the qualitative influence of the compound feed given during the fattening-finishing stage to Large White pigs. The experiment used 36 pigs assigned to three groups (C, E1 and E2) which differed by the dietary quality indices: C, E1 with 16.33% CP and 3202 kcal ME, during the first stage and 15.19% CP and 3100 kcal ME during the second stage; and E2 with 15.05% CP and 2940 kcal ME during the first stage and 14.06% CP and 2908 kcal ME during the second stage. Groups C and R2 had free access to the feed, while group R1 received 75% of the amount given to C. These nutritional methods improved significantly meat quality in groups R1 and R2: 53.51% and 53.61% carcass muscle percentage for groups R1 and R2 (EUROP class U) compared to just 49.14% for group C (EUROP class R).


Keywords


fattening-finishing pigs; meat quality; carcass; nutrition

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
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