FEACHERS OF FAT DEPOSITS IN PIGS WHEN FED WITH ENZYME PREPARATIONS

Abstract

In scientific experiments with young pigs of Large white breed carried out by the group-analogues method it was determined that feeding animals with enzyme preparations macerobacellina, MEK-1, MEK-3 and minovit contribute to increasing of average thickness of backfat, and when fed with maceraza and MEK-1- decrease of thickness. The weight of the third- spine cuts of carcass increases particularly with maceraza “P”, maceraza “H” and MEK-5. Increasing of amount of meat in comparison with control group was observed when fed with maceraza, MEK-1, MEK-3 and MEK-5. Increasing of fat content in the third-spine cut was observed when feeding macerobacellina and maceraza, meat - when fed eith MЕK-5, when MEK-1 - MEK-3 showed even correlation of meat and fat content.