Berezhnyuk N. Productivity, Digestability of nutrients and Slaughter Qualities of Hogs when Fed with Glutamine acid Additives

In the given theses the experimental material on feeding young pigs with the glutamine acid has been expounded. It has been determined that adding the glutamine acid in number of 10 per cent of its content in the diet had a positive effect on the productivity of the fattened pigs, digestability of the nutrients, especially of protein and replaceable and non-replaceable aminoacid. In spite of this the average daily gain of the experimental pigs increased, the carcass mass enlarged and the slaughter output increased as well. The introduction of the abovementioned aminoacid to the hog rations did not influenced meat quality not only after the daily keeping but also after the long-term preservation in the frozen state. Morfological and biochemical indices of the blood of hogs when fed with the glutamine acid were within physiological standards. It has been proposed to use glutamine acid in number of 10 per cent of its content in the diet in fattening of pigs.