THE EFFECT OF APPLICATION OF THE ALGA CHL ORELLA-VULGARIS ON THE OCCURENCE OF THE PORK DEFECTS

The study was aimed at finding whether dry biomass of monocellular alg ae Chlorella vulgaris, added to feed mixture fed to pigs three weeks b efore slaughter may affect the resulting qualitative indices of meat. 20 pigs of the Seghers breed were divided into two weight-balanced, se parately reared groups. The first group was fed by the feed mixture wi th added Chlorella at a dose of 7 g per pig and day, and the second (c ontrol) group was fed by feed mixture only. After killing, preceded by pre-slaughter stress, haematological values, cholesterol level in blo od serum and RYR genotypes in HAL locus were determined. Temperature i n MLLT, pH(1) value were measured 30 minutes after killing and after 2 4 hours PH24 Value, remission, losses of meat juice by dripping and fa t content in muscles. Chlorella added increased monocyte counts - cell s participating in non-specific ability to defend and reduced the chol esterol level in blood serum. Significantly higher pH(1), lower meat t emperature and lower remission values were found in meat of experiment al animals. It was concluded that algae reduced an impact of pre-slaug hter stress on experimental pigs what was shown in more favourable dev elopment of the above-mentioned indicators of meat quality.