EFFECT OF ORGANIC AND INORGANIC IODINE COMPOUNDS ON PIG PRODUCTIVITY AND MEAT QUALITY

The aim of this study was designed to examine the efficiency of various iodine compounds in pigs’ diets. The impact of inorganic and organic iodine compounds – potassium iodate and iodated milk protein, which is a part of the "ProstTM" feed additive ("Innbiotech", Russia) – on the growth, meat productivity and lean meat yield of fattening pigs was studied. The physico-chemical composition and biological value of the meat were studied. The accumulation of iodine in animal muscle tissue was assessed. It was found that iodized milk protein contributed to more intensive growth than the inorganic iodine source. Specifically, animals fed the organic form of iodine were superior in terms of carcass weight and yield value of muscle and fat tissue. Compared to the control group, the experimental groups of pigs demonstrated a muscle tissue yield of 0.45%. Organic sources of iodine were also found to have a positive impact on the chemical composition of meat; animals fed the organic form of iodine surpassed those receiving inorganic iodine in terms of their meat’s dry substance, protein content and fat content. The level of iodine in the muscle tissue of pigs receiving organic iodine was considerably higher, and these pigs surpassed those receiving the inorganic iodine source in terms of the presence of essential amino acids in their muscle tissue.