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Effect of protein in feeding upon some anatomical and chemical traits of fattening pigs 2. chemical composition of liver and muscle tissues



Effect of protein in feeding upon some anatomical and chemical traits of fattening pigs 2. chemical composition of liver and muscle tissues



Annales Universitatis Mariae Curie Sklodowska Sectio DD Medicina Veterinaria 37: 47-52



The investigation was carried out on 4 groups of 15 Large White pigs fattened from 30-100 kg. Pigs were fed different levels and quality of protein. Such differentiated feeding had no significant effect on the content of protein, fat and minerals in liver but the composition of minerals was affected. Substitution of protein from animal source by one of vegetable source and decrease of protein level significantly influenced fatness of loin and ham. Some effects were noted also in the mineral composition of these muscles. When vegetable protein was applied there was an increase of Mg in loin and Mn and Cu in ham but a decrease of Zn.

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