It uses non-traditional ingredients in complete feed for fattening piglets

The experimental research aimed to study the effect of feeding compound feed to fattening piglets with different proportions of flour from apple pomace on the quality of their slaughter products. The research was conducted on piglets of a large white breed of French breeding. During the fattening period, the piglets of the research groups were fed compound feed with different proportions of apple flour (5 %, 10 and 15 % by weight). It was established that compared to the control group, in the pigs' meat from the experimental groups, total moisture content decreased by 0.4–0.6 % and fat by 0.1–0.5 %. Regarding protein content, the piglets from 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 pigs' meat, which, during the fattening period, were fed apple pomace flour in the amount of 5 and 10 % by weight instead of barley grain. Regarding 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 piglets from experimental groups, compared to similar indicators in the control group. The results of studies of physicochemical indicators of adipose tissue indicate some advantages of the fat of piglets from the control group. In particular, the melting temperature of pig fat in experimental groups was higher by 0.9–1.7 °C, and the iodine value of fat was lower by 3.3–7.1 % compared to the control group. It has been proven that using flour from apple pomace in the composition of compound feed for fattening piglets does not significantly affect the quality of their muscle and fatty tissues. At the same time, it saves part of expensive grain feed and thereby increases the efficiency of pork production.