Quality of slaughter products of young pigs for fattening using flour from apple pomace in composition of compound feed

Today for zootechnical science are remain relevant issues of the rational use of non-traditional feeds in the diets of farm animals. Among the large number of non-traditional foods, apple pomace occupies a prominent place. Like the raw materials, they contain many valuable components: carbohydrates, fats, proteins, pectin substances, vitamins, acids, mineral elements and others. The inclusion of apple pomace in the diet of animals allows not only to increase their productivity and obtain a significant amount of meat and dairy products, but also to save a significant amount of grain fodder and prevent environmental pollution. The aim of scientific research was to study the quality of slaughter products of fattening young pigs for the use of apple pomace flour as a compound feed. Experimental studies were conducted on young pigs of a large white breed of French breeding. During the fattening period, the young pigs of the experimental groups were fed compound feed with different proportions of flour from apple pomace (5 %, 10 and 15 % by weight). The study of the chemical composition of the pigs' meat of the control and experimental groups did not reveal any significant difference between them. However, in the pigs' meat of the experimental groups, compared to the control group, the content of total moisture decreased by 0.4–0.6 % and the fat content by 0.1–0.5 %. In terms of protein content, the young animals of the experimental groups prevailed by 0.5–1.0 % of their peers from the control group. At the same time, there is a tendency to increase the energy and biological value of the meat of young pigs, which during the fattening period were fed apple pomace flour in the amount of 5 and 10 % by weight instead of barley grain As for the quality of adipose tissue, a slight increase in total moisture content by 0.1–0.8 % and a decrease in fat content by 0.5–1.7 % was observed in the young pigs of the experimental groups, compared to similar indicators in the control group. The results of studies of physical and chemical parameters of adipose tissue indicate some advantages of lard of young pigs of the control group. In particular, the melting temperature of pig fat in experimental groups was higher by 0.9–1.7 %, and the iodine number of fat was lower by 3.3–7.1 %, compared to the control group. Thus, the use of flour from apple pomace in the composition of compound feeds for fattening young pigs up to 15 % (by weight) will allow to save a part of expensive grain feed and thereby increase the efficiency of pork production without reducing the quality of products.