EFFECT OF THE ADDITION OF SPIRULINA PLATENSIS ON THE CARCASS TRAITS, CHEMICAL COMPOSITION AND PHYSICAL CHARACTERISTICS OF М. LONGISSIMUS DORSI IN FATTENING PIGS

Y. Marchev, J. Nakev, Al. Simkus, T. Popova, R. Nedeva, G. Yordanova, E. Kistanova

Abstract: In Agricultural institute – Shumen a scientific-economic experiment with 33 fattening pigs from Danube white breed divided into three groups was carried out. The experiment was divided into two sub periods, has started in 34 kg live weight to 60 kg (I sub period) and has ended in 102.5–106.3 kg live weight. I group was control; the pigs from II group was supplemented with Sperulina plantensis during second sub period of fattening, and III group – during whole fattening period. A slaughter analysis was made of all the animals after 24 hours of cooling the carcass as the dimensions were established by Bulgarian
State standard (BDS) 4349-78 (1978). The aim was to establish the effect of the addition of Spirulina platensis on the carcass traits, chemical composition and the physical characteristics of M. long. dorsi in fattening pigs. It was established that by adding of Spirulina platensis (2 g/pig/d) the percent of the meat with bones in the separate parts of the carcass increases and the values of the total fat quantity in the carcass are considerably lowered – with 20.31% in pigs from the II group and with 17.85% in those from the III group. The fat percent in animals’ meat is insignificantly lower from the experimental group as a result of the lower lipogenesis caused by the addition of Spirulina platensis. Spirulina platensis didn’t influence significantly on the traits water, fats, water retention, рН2 and loss of weight in heat treatment.

Keywords: carcass; chemical composition; fattening pigs; Spirulina platensis

Date published: 2017-08-28