Premix in the composition of compound feed for young fattening pigs: productivity and meat quality

Purpose. To study the effect of feeding compound feed with NutriMix premix on productive, slaughter and physicochemical indicators of muscle tissue of the fattening young pigs. Methods. In the process of research, general scientific research methods were used: zootechnical (conducting scientific and economic experiments, establishing the nutritional value of compound feed), technological, laboratory, chemical analysis of feeds according to generally accepted methods, statistical (biometric materials), analytical. The method of zootechnical analysis was used to conduct laboratory research. The main methodological method of setting up the experiment was the method of similar groups. Methods of variational statistics were used to process the obtained experimental results. Results. The diet provided pigs with energy and protein in full, the total nutritional value of 1 kg of feed was 1.02 feed units and 136.94 g of digestible protein. Studies have shown that the studied premix in the composition of the compound feed was characterized by a positive productive effect when feeding its to young pigs. It was established that introduction of the NutriMix premix into the compound feed contributes to the increase in the average daily gains in pigs during fattening. Thus, the average daily gains of pigs in the second group were 958 g, which is 86 g or 9.86% more compared to the control group and feed costs per 1 kg of gain were 3.3% less. The introduction of NutriMix premix into the diet of pigs contributes to the increase in pre-slaughter weight by 5.2 kg, slaughter weight by 7.53 kg, carcass weight by 7.12 kg. It has a positive effect on the intensity of the paired meat coloring, the value of which was higher than the control by 10.8%, respectively, tenderness – by 19.8%, and has no affect on pH. Conclusions. Enrichment of the diet of fattening pigs with NutriMix premix contributes to the increase in average daily gains and allows obtaining pork with satisfactory quality physical and chemical indicators.