INFLUENCE OF GLYCERRISINE ACID ON THE FORMATION OF PORK MEAT QUALITIES AFTER DEHELMINTHIZATION AGAINST ASCARIASIS
The data on the effect of glycerrizine acid on the quality of pork meat products obtained after ascariasis deworming of swine are submitted in the article. The scientific-production experiments were conducted under the conditions of the pig breeding farm, with the fattening Large White swine stock being the object of studies. Piglets with the live weight of 14 kg were used in the experiment. The results obtained show that helminthiasis in animals is usually associated with disturbances of primary, intermediate and final metabolism. This leads to disturbances of digestive processes and reduced digestibility of all nutrients of the feeding diet and insufficient digestibility. Mass ascariasis diseases of pigs essentially limit the pig breeding potentials and pork meat output. The highly effective anthelminthics of the Fenbendazole group are used in the treatment of ascariasis. The use of glycerrizine acid increases the indices of control slaughter of pigs and has positive effect on the chemical composition of pork, as well as amino acid composition and protein content of macro- and microelements in pork meat. Thus, the sodium content increased by 14.9%, potassium - 15.7%, calcium - 14.3%, magnesium - 13.7%, phosphorus - by 13.9%, iron - by 32.8%. It is suggested that the use of glycerrizine acid to improve the quality of meat products after deworming against ascariasis in the dose of 25 mg/kg live weight is most expedient.