Vol. 45, No. 4, 2001
THE INFLUENCES OF Rhaponticum carthamoides Willd. ON THE QUALITY OF THE FINAL PRODUCTS OF FATTENED PIGS
Šelepcová, Ľ. Tesfaye, A., Máté, D.
University of Veterinary Medicine
Komenského 73
041 81 Košice
The Slovak Republic
Summary
The results of a feeding experiment on fattening crossbreed swine (landrace × Slovak domestic breed), which were genetically balanced, and of equal age and equal weight (cca 75) kg are presented. The experiment lasted 33 days. The control group A animals were fed with a classical diet which was composed of the complete feed mixture VUL-OŠ-06 for fattening pigs from 40 to 120 kg. Animals in group B (the experimental group) were fed with a diet composed of 90% of diet A and 10% of hay meal of Rhaponticum carthamoides Willd. After completing the feeding experiment the animals were slaughtered to find out the quality of the pork. The values of N-substances measured were as follows: group. A 18.37%, group B 23.17%; pH: group A 5.76 group B 6.08; fat: group A 3.92%, group B 7.43%; thickness of bacon: group A 2.5 mm, group B 2.6 mm and dry matter group A: 27.59, group B 29.83 %.
The results of the parameters measured show a better quality of pork from animals fed with diet (B) compared to the animals fed with classical diet (A).
Key words: swine; pork quality; Rhaponticum carthamoides Willd.; pig; hog
References
Folia Veterinaria / 2001