engleski

Influence of growth promotors on swine carcass traits

The research of Salinomycin-Na effect as growth promotor was performed on 3 groups of pigs: 1st (control) group fed diet without Salinomycin-Na, 2nd group fed diet with 30/15 ppm Salinomycin-Na, and 3rd group with 50/25 ppm Salinomycin-Na in the diet. On the basis of the results, following conclusions can be drown: Carcass weights were as follows: 1st group 70.75 kg, 2nd group 72.88 kg, and 3rd group 74.20 kg. Differences in carcass weights between control and 2nd and between control and 3rd group were statistically highly significant (P<0.01). Third group of pigs had significantly higher (P<0.01) relative share of ham (30.41%) than the 1st group (29.34%), but also lower share of shulder (16.17% i.e. 17.35%). Difference in relative share of neck between 3rd and the 1st group was also highly significant (P<0.01) regarding the established indicators (7.34% i.e. 7.08%). Dissection showed that lean meat percentage in pigs from 2nd group (54.92%) was significantly higher (P<0.05) and very significantly higher (P<0.01) in pigs from 3rd group (55.37%) compared to pigs from 1st group of pigs (52.57%). Indicators of meat quality: pH1, pH2 and w.h.c differed statistically significant (P<0.05) i.e. highly significant (P<0.01) only between 2nd and the 1st group of pigs; all indicators were within the boundaries characteristical for the meat of satisfactory quality. Results of the research show that Salinomycin-Na can be used as growth promotor in the fattening of pigs because it enhances yields and formation of muscle tissue.

growth promotors; carcass traits; meat quality

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