Individual and combined usage of enzyme preparation and heat-treated cereals in pig fattening

M. Domaćinović, Z. Steiner, Đ. Senčić, Z. Antunovic and P. Mijić
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M. Domaćinović: Department of Animal Science, Faculty of Agriculture, University of J.J. Strossmayer, Osijek, Croatia
Z. Steiner: Department of Animal Science, Faculty of Agriculture, University of J.J. Strossmayer, Osijek, Croatia
Đ. Senčić: Department of Animal Science, Faculty of Agriculture, University of J.J. Strossmayer, Osijek, Croatia
Z. Antunovic: Department of Animal Science, Faculty of Agriculture, University of J.J. Strossmayer, Osijek, Croatia
P. Mijić: Department of Animal Science, Faculty of Agriculture, University of J.J. Strossmayer, Osijek, Croatia

Czech Journal of Animal Science, 2006, vol. 51, issue 4, 157-162

Abstract: In order to reach better production and financial results of pork production different technological ways of pig fattening are researched. The purpose of this paper is to show separate results of polyenzyme application and the results of the use of heat-treated cereals in pig fattening as well as the results of their combined application. Pigs fattened on a diet with polyenzyme preparation and heat-treated cereals, either separately or combined, were characterised by an insignificantly higher growth rate and their feed intake per kilogram of weight gain was low compared to pigs fed standard mixtures (control group). In statistical terms, the relative portion of muscle tissue in pork carcass was significantly lower in experimental group 3 fed the mixture with heat-treated cereals than in the other groups. The absolute portion of muscle tissue in pork carcass was statistically more important in experimental group 2 (45.15 kg) receiving the mixture of enzyme additive and heat-treated cereals, and the least important in experimental group 3 (40.92 kg) fed heat-treated cereals. During pig fattening the income for experimental groups was higher than for the control group because of better production results. Average values covering variable expenses show the increase only in the third experimental group in the second fattening period compared to the control group, but these differences were of no statistical importance.

Keywords: fattened pigs; polyenzyme preparation; heat-treated cereals (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:51:y:2006:i:4:id:3923-cjas

DOI: 10.17221/3923-CJAS

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