IMPROVING THE QUALITY OF PIG MEAT TROUGH THE USE OF VITAMIN SUPPLEMENTS
Vitamins occupies the significant place among the main factors of full nutrition. Their lack in a diet causes metabolic disorders, reduced productivity. In this regard, the purpose of the research was to increase the meat productivity of young pigs who consumed the vitamin supplement Vetvital B. The experiment was conducted in the conditions of LLC Kurgan pig breeding complex of the Kurgan region where 3 groups of young pigs were formed. The animals of the control group received the complete feed SPK-3-6420, 1 of the experimental groupmixed feed with the addition of Vetvital B in a dose of 2.5 ml head/day. The specified drug was sucked up with water. The inclusion of different doses of the vitamin supplement “Vetvital B” in the diets of young domestic pigs in the conditions of Kurgan Pork Breeding Complex LLC in the Kurgan region contributed to an increase in the average daily gain of 12.54% (1 experimental) and 10.51% (2 experimental) compared to control. Slaughter yield was greater in the 2nd experimental group than in the control and the 1 experimental, by 0.05% and 0.01%, respectively. The length of the carcass, the area of loin eye and the content of muscle tissue in animals of the 1experimental group, consumed in the diet of Vetvital B in a dose of 2.5 ml head/day, is 2.08%, 3.75 than the peers from the control group 2,08%, 3,75% and 4.84%, respectively. The meat of young animals of the 1st experimental group contained more moisture (by 1.16% and 0.08%), protein (by 0.33% and 0.15%) and crude ash (by 0.34% and 0.49%) and less fat (by 1.83% - 0.72%) than the meat of the control and the 1 experimental groups of pigs, and also it was characterized by somewhat higher indicators of active acidity and ability to retain moisture.