THE EFFECT OF ELECTROMAGNETIC FIELD USED IN THE GOSLINGS GROWING TECHNOLOGY

There were held a lot of different studies with different tips of irradiation till now. For having positive results it is necessary to continue the studies with most important tips of irradiation.It was demonstrated the tendency of increasing the productive indices after using the electromagnetic fi...

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Bibliographic Details
Main Authors: ELENA SCRIPNIC, V. MACARI, V. PUTIN
Format: Article
Language:English
Published: Agroprint Timisoara 2023-11-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
Online Access:https://spasb.ro/index.php/public_html/article/view/2105
Description
Summary:There were held a lot of different studies with different tips of irradiation till now. For having positive results it is necessary to continue the studies with most important tips of irradiation.It was demonstrated the tendency of increasing the productive indices after using the electromagnetic field in goslings growing technology.The results showed that regime 4 with the activation 45′ and regime 10 with the activation during 10′ had a positive influence on the goslings maintenance, fixing the increasing of these index by 1.4 % and 3.2 %. The activation leads to the improvement of productive indices during all growing experimental period. The positive effect of activation by electromagnetic field on the maintenance level of goslings was received in exp. I group, where the percentage was 94.4 %, in the ex. II group these index was 93.1 %, comparing the results with the control group it is marked a difference corresponding with 4.5 % and 3.2 %. After the goslings slaughtering was established that the quality of muscle mass in experimental groups was higher than in control group, and this index in exp. I group achieved the average 3066.7 g but in control group it was 2766.7 or by 9.8 % lower. The received results have theoretical and practical importance for increasing maintenance, growing intensity of goslings and do not have negative influence on meat chemical composition.
ISSN:1841-9364
2344-4576