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Features of pork quality parameters under the humic acids influence

The article presents the results of an experimental study on the effect of an organic feed additive based on humic acids on pork quality parameters. The relevance of the study is caused by the need to identify natural feed additives capable of increasing animal productivity and improving the nutritional value of meat products. The study was conducted under commercial production conditions at LLC “Agroprime Holding”. A total of 600 piglets were used in the experiment and divided into experimental and control groups. During the rearing period, piglets of the experimental group received drinking water supplemented with a humic acid-based feed additive (Greenat) at a dose of 2 L/t of water. After the completion of fattening, samples of the longissimus dorsi muscle were collected from carcasses of pigs from both experimental and control groups for laboratory analysis. The mass fractions of moisture, fat, protein, dry matter, and pH were determined in muscle tissue. It was found out that the use of the feed additive did not cause negative changes in the chemical composition of meat. In the experimental group, a signifi cant increase in protein and dry matter content was observed (p<0,001). The fat content in pork of the experimen tal group was signifi cantly lower (5,41±0,08 %) com pared to the control group (5,78±0,09 %). The pH values of pork in both groups 24 hours post mortem were within the physiological range. The obtained results indicate that the use of a humic acid-based feed additive contributes to the formation of pork with higher protein and dry matter content and lower fat content without adverse eff ects on physicochemical properties of meat. This confi rms the feasibility of using humic additives in pig produc tion technology to improve pork quality. Keywords: humic substances, feed additive, muscle tissue, chemical composition, postmortem changes, pH, nutritional value, pig productivity.> <0,001). The fat content in pork of the experimental group was signifi cantly lower (5,41±0,08 %) compared to the control group (5,78±0,09 %). The pH values of pork in both groups 24 hours post mortem were within the physiological range. The obtained results indicate that the use of a humic acid-based feed additive contributes to the formation of pork with higher protein and dry matter content and lower fat content without adverse effects on physicochemical properties of meat. This confirms the feasibility of using humic additives in pig production technology to improve pork quality.

Keywords: humic substances, feed additive, muscle tissue, chemical composition, postmortem changes, pH, nutritional value, pig productivity.

YAKUBCHAK O. https://orcid.org/0000-0002-9390-6578


TYSHKIVSKA N. https://orcid.org/0000-0001-9249-0921


TYSHKIVSKY M. https://orcid.org/0000-0003-0826-5276


BOGATKO A.


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Scientific Journal of Veterinary Medicine 1'2026