MEAT QUALITY UNDER USE OF NATURAL FEED ADDITIVES IN YOUNG PIG FEEDING

The total tasting score of meat (23.83 ± 0.31 points) and broth (23.90 ± 0.24 points) from the experimental group of pigs fed with Lg-max feed additive at a dose of 2.0 g/day was higher than in the control (22.33 ± 0.38 points) and meat taste in this group was significantly higher by 13.95% (P < 0.01) compared with the control. In contrast, in the meat of pigs fed with Lg-max feed additive at a dose of 4.0 g/day, the indicator of appearance, smell and taste was significantly lower by 17.39% (P < 0.01), 23.40 (P < 0.01) and 13.9% (P < 0.05), respectively, compared with the control. The appearance of meat from pigs fed Lg-max 2.0 g/day with Sel-Plex was significantly lower by 10.87% (P < 0.05) compared to the control. According to the indicators of the tasting evaluation of the broth from the meat of pigs in the experimental groups, no statistically significant difference was found with those in the control, which may indicate a positive effect of the studied feed additives on the organoleptic characteristics of pork. However, the odor of the broth (in the meat of pigs fed with Lg-max feed additive at a dose of 4.0 g/day) was significantly lower by 20.8% (P < 0.01), and the taste (meat from pigs fed with Lg-max feed additive at a dose of 2.0 g/day together with Sel-Plex) – by 21.74% (P < 0.05) compared with the control. According to microscopic and biochemical parameters, pork from pigs of experimental and control groups met the requirements of current regulations for fresh meat obtained from healthy animals