Influence of feeding with corn silage and different protein additions on chemical composition and colour of pork

The authors examined the influence of silage of wetly gritted corn brains with the addition of complementary fodder mixture (control group) or with the addition of fried soya grains, fodder yeast and fish flour (experimental group), on some physico-chemical properties of pork from hogs fattened in t...

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Published inTehnologija mesa Vol. 36; no. 2-3
Main Authors Rajic, I. (Veterinarsko-mlekarski institut, Beograd (Yugoslavia)), Maricic, I, Jakic, D, Mihajlovic, B, Panin, J
Format Journal Article
LanguageSerbian
Published 1995
Subjects
CARNE DE CERDO
CERDO
COLOR
COMPLEMENT ALIMENTAIRE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COULEUR
ENSILADO
ENSILAGE (PRODUIT)
PORCIN
SUPLEMENTOS
VIANDE PORCINE
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Summary:The authors examined the influence of silage of wetly gritted corn brains with the addition of complementary fodder mixture (control group) or with the addition of fried soya grains, fodder yeast and fish flour (experimental group), on some physico-chemical properties of pork from hogs fattened in two experiments (the first in winter months and the second in summer months). Average values of all examined parameters, chemical analyses of meat and characteristics of meat colour of control and experimental hog groups were within the limits characterizing very good pork.
Bibliography:Q04
9700431
L02
ISSN:0494-9846