Features of the mineral composition of pork when using the probiotic "Provagen" in combination with citric acid

The aim of the study was to study the effect of feeding pigs with the probiotic "Provagen" in combination with citric acid on the mineral composition of their meat. Scientific and economic experience was carried out on fattened young pigs (large white × landrace × duroc). Two groups of piglet-analogs of four months of age with 25 heads each were formed. The animals of the control group received the main diet. Piglets of the experimental group in addition to the main diet in the last two months of fattening received probiotic "Provagen" in a dose of 2 g/kg of feed daily in the morning, and in the evening feeding they received citric acid in a dose 3 g/kg of feed. When setting up for the experiment and at its completion, individual weighing of animals of both groups was carried out. At the end of the experiment, a control slaughter of five animals from each group was carried out. After that, meat samples were taken for laboratory studies. The level of macronutrients and trace elements in the meat was determined by atomic absorption method on a Hitachi 180-80 spectrophotometer. It was found that the potassium content in the meat of pigs of the experimental group was higher than in the meat of animals of the control group by 1.42% (P function show_eabstract() { $('#eabstract1').hide(); $('#eabstract2').show(); $('#eabstract_expand').hide(); }