STUDIES CONCERNING NUTRITIONAL METHODS TO IMPROVE PIG MEAT QUALITY

• Main Authors: VERONICA HEBEAN, MIHAELA HABEANU, I. MOLDOVAN, NICOLETA CIUCA
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2007-05-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: fattening-finishing pigs; meat quality; carcass; nutrition
• Online Access: http://spasb.ro/index.php/spasb/article/view/1615

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).