The use of fish and vegetable concentrate in the diet of pigs

The article discusses the use of a fish and vegetable concentrate consisting of fish and vegetable raw materials containing native fish oil subjected to gentle heat treatment in the presence of an antioxidant that guarantees the preservation of fat for six months in the diet of pigs. The introduction of fish and vegetable concentrate into the diet of pigs had a positive effect on the metabolic health, safety and productivity of pigs. In pigs of the control group, the leukocyte content was 24.8 % higher than in pigs of the experimental group receiving fish and vegetable concentrate, which may indicate the onset of inflammatory processes in the body, the red blood cell content in the blood of pigs receiving the concentrate was 2.1 % higher than in the control group. The content of total protein and albumins in the blood serum of pigs of the experimental group was 4.0 % higher than in the control group. When analyzing the growth intensity of pigs, it was noted that young animals, after weaning and before being put on fattening, had the greatest average daily increase in live weight and exceeded the control group by 13.9 %. The safety of young animals in the experimental group was 100%, in the control group 2 heads fell and the safety was 93 %.