THE ANALYSIS OF THE CARCASS CHARACTERISTICS AND PHYSICAL-TECHNOLOGICAL QUALITY OF PORK AFTER THE USING DIET WITH THE ADDITION OF ORGANIC CHROMIUM AND SELENIUM

Abstract

The aim of the study was to analyze the effect of selenium and combination of selenium with chromium in the feed mixture on carcass and meat traits of finishing pigs. A total 90 castrates (Large White) were divided into the three groups. The control group received basal diet (BD) without selenium and chromium; the experimental group (Se) 0.3 mg Se*kg-1 in the form of selenomethionine was added to the basal diet. Experimental group (SeCr) was fed basal diet with added selenomethionine plus chromium nicotinate (0.3 mg Se*kg-1 , 0.75 mg Cr*kg-1 ). We found that added selenomethionine to the feeding ration increased carcass length (P < 0.001). Technological parameters were affected by selenium: reduced pH24 of ham and drip loss of muscle longissimus thoracic after 7-day post mortem (P = 0.01), and increased cooking loss in muscle abductor. Combination of selenium and chromium in the feeding ration significantly increased firmness of meat (Warner - Bratzler) in each muscle (P < 0.001). Cholesterol in muscles was lower (P < 0.01) in animals supplemented with a combination of selenomethionine and chromium. These results suggest that supplementation of organic selenium and chromium nicotinate in the feed had significant effect on carcass and meat quality of pigs.