The effect of palatability and aromatic supplements to pig feed on meat quality. [Russian]

Data were obtained on 12 sows and their 118 piglets that had been allocated into 2 groups (control and experimental.) Control animals received no supplement; the ration for experimental sows was supplemented with 5.4% crushed coriander seed and 0.05% saccharin, and rations for piglets were supplemented with 5.4% crushed coriander seed from 7 to 60 days of age and with 4.0% crushed coriander seed and 0.02% saccharin from 61 to 120 days. Weaning was carried out at 45 days. Piglet body weight averaged 1.25 and 1.24 kg for the 2 groups respectively at birth, 28.8 and 35.5 kg at 120 days, and 108.7 and 114.8 kg at slaughter at 265 days, the differences during growth being significant. Half-carcass weight averaged 33.0 and 35.7 kg, backfat thickness 30.7 and 31.8 mm, the percentage of lean in the half-carcass 53.6 and 55.9, the percentage of fat 34.2 and 32.1, the percentage of protein in longissimus dorsi 20.1 and 20.7, meat tenderness 628 and 584 g/cmsuperscript 2, cooking loss 32.0 and 35.2%, and colour (extinction) 155 and 156, most differences being significant.