[Chemical composition of the meat and liver of pigs fattened with mixtures containing a bacterial protein supplement].

The chemical composition of the meat and liver of pigs fattened under production conditions was established with the addition of 3, 4, and 5 per cent bacterial protein to three experimental groups of animals, respectively. A control group of pigs was also used fed with no biomass in their feed. The trial lasted 104 days, the liveweight of the animals in the beginning of the experiment being about 35-40 kg, and at the end of it--100--115 kg. It was found that by the contents of water, total, extractable and protein nitrogen, fats, ash, essential and common proteins, tryptophane, and hydroxyproline and the index of their ratio, the pH value and calories as well as by organoleptic evaluation the samples of the investigated m. longissimus dorsi and liver of the test animals did not differ essentially (P greater than 0.05) from the respective values of the controls.