Resumen
The paper report results of research related to studying a change in the qualitative indicators and technological properties of meat and lard of swine under conditions of different diet compositions, specifically, with the addition of lead and cadmium (combined and separately) at the dose of 20 maximum permissible concentrations. The evaluation of effectiveness of the protective technological method (feeding experimental plant additive) at the simultaneous arrival of heavy metals with feed was given in order to restore the quality of swine production. It was found that lead and cadmium, both at combined and at separate arrival with feed to the organisms of young pigs had a negative impact on the nutritional and biological value of pork and its technological properties. Their influence led to a decrease in the caloricity of meat, retaining protein, fat, dry substances in it, while the most sufficient changes were observed in the animals of group IV, where lead and cadmium arrived at the same time. Active acidity of meat and its moisture-retaining capability of animals of all groups were within the norm. However, in animals that received elevated doses of heavy metals with feed, the pH of meat changed slightly toward the neutral medium (pH is 5.3?5.5, while control value of pH is 5.1), the moisture-retaining ability of the meat of the studied animals ranged from 55.1 % to 56.5 % (control was 55.1 %). The influence of diets with different composition resulted in a change of the qualitative indicators of lard of the studied animals, at this, there was a reliable increase in the percentage of dry matter (up to 2.84 %) and fat (up to 2.79 %) compared with the control. Feeding animals with the experimental plant additive along with the feed that contained heavy metals contributed to the enhancement of the calorie content of meat (up to 19.4 %), dry matter (up to 9.4 %), the protein-quality indicator (up to 5.9 %) compared with the animals that received heavy metals with the feed, but without the application of this technological method. This technological method also contributed to the technological improvement of the qualitative indicators of lard of the animal. Specifically, we noted an increase in the percentage of dry matter (from 0.4 % to 2.5 %), fat (from 0.7 % to 3.2 %) and a decrease of cell membranes in lard (from 8.6 % to 25 %) in comparison with the indicators of animals of groups I?IV and their approaching the control indicators.