Kropyvka S. Fattening and meat quality of pigs while feeding with feed beans.

Object of research: fodder beans, peas, pigs, meat, bacon. The purpose of work: to study the fatty and meat qualities of pigs while feeding fodder beans of various methods of preparation to animals feeding. Methods of a research and equipment: physiological, hematological, biochemical, atom-adsorbtional spectrometer (ААS-1N), Soxlete's apparatus, aminoacides analyzer ААА-881. Theoretical and practical results: by conducted researches it was obtained new data about expediency of substitution other protein forages in rations of pigs by fodder beans. For the first time it was studied productive action of feeding in period of feeding of fodder beans in raw, scalded and fried kind of growth intensity, killing quality, morphological structure of body, quality of meat and bacon of pigs. The sphere (area) of uring are animals feeding, technology of forages, pigs-breeding.