Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures
Апстракт
To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Investigation of correlation between slaughter traits of pigs fed with different additives in their nutrition was done by factorial analysis. Slaughter characteristics in three groups of fattening pigs fed in different ways were observed. The first group (variant 1) consisted of fatteners fed diets without any special additives. The second group (variant 2) consisted of pigs fed diets containing enzyme Rovabio, and the third group (variant 3) probiotic Lacture Microbond. This study was aimed at coming to conclusion based on the results of factorial analysis of the observed traits to the greatest extent which determined slaughter traits of pigs fed diets containing different additives. The results obtained in general, that is, the structure of separated factors showed that different slau...ghter characteristics are realized with different nutrition.
Кључне речи:
Enzyme rovabio / Factorial analysis / Fattening pigs / Slaughter characteristicsИзвор:
African Journal of Biotechnology, 2011, 10, 42, 8491-8497Финансирање / пројекти:
- Рурално тржиште рада и рурална економија Србије - диверзификација дохотка и смањење сиромаштва (RS-MESTD-Basic Research (BR or ON)-179028)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Popović, Blaženka AU - Živković, Branislav AU - Maletić, Radojka AU - Rajić, Zoran AU - Janković-Šoja, Svjetlana PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2418 AB - To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Investigation of correlation between slaughter traits of pigs fed with different additives in their nutrition was done by factorial analysis. Slaughter characteristics in three groups of fattening pigs fed in different ways were observed. The first group (variant 1) consisted of fatteners fed diets without any special additives. The second group (variant 2) consisted of pigs fed diets containing enzyme Rovabio, and the third group (variant 3) probiotic Lacture Microbond. This study was aimed at coming to conclusion based on the results of factorial analysis of the observed traits to the greatest extent which determined slaughter traits of pigs fed diets containing different additives. The results obtained in general, that is, the structure of separated factors showed that different slaughter characteristics are realized with different nutrition. T2 - African Journal of Biotechnology T1 - Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures EP - 8497 IS - 42 SP - 8491 VL - 10 DO - 10.5897/ajb11.280 ER -
@article{ author = "Popović, Blaženka and Živković, Branislav and Maletić, Radojka and Rajić, Zoran and Janković-Šoja, Svjetlana", year = "2011", abstract = "To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Investigation of correlation between slaughter traits of pigs fed with different additives in their nutrition was done by factorial analysis. Slaughter characteristics in three groups of fattening pigs fed in different ways were observed. The first group (variant 1) consisted of fatteners fed diets without any special additives. The second group (variant 2) consisted of pigs fed diets containing enzyme Rovabio, and the third group (variant 3) probiotic Lacture Microbond. This study was aimed at coming to conclusion based on the results of factorial analysis of the observed traits to the greatest extent which determined slaughter traits of pigs fed diets containing different additives. The results obtained in general, that is, the structure of separated factors showed that different slaughter characteristics are realized with different nutrition.", journal = "African Journal of Biotechnology", title = "Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures", pages = "8497-8491", number = "42", volume = "10", doi = "10.5897/ajb11.280" }
Popović, B., Živković, B., Maletić, R., Rajić, Z.,& Janković-Šoja, S.. (2011). Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures. in African Journal of Biotechnology, 10(42), 8491-8497. https://doi.org/10.5897/ajb11.280
Popović B, Živković B, Maletić R, Rajić Z, Janković-Šoja S. Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures. in African Journal of Biotechnology. 2011;10(42):8491-8497. doi:10.5897/ajb11.280 .
Popović, Blaženka, Živković, Branislav, Maletić, Radojka, Rajić, Zoran, Janković-Šoja, Svjetlana, "Factorial analysis of slaughter characteristics of fattening pigs fed different additives-enzyme and probiotic in mixtures" in African Journal of Biotechnology, 10, no. 42 (2011):8491-8497, https://doi.org/10.5897/ajb11.280 . .