In ternationa l Scholars Journa ls African Journal of Pig Farming ISSN 2375-0731 Vol. 6 (3), pp. 001-007, March, 2018. Available online at www.internationalscholarsjournals.org © International Scholars Journals Author(s) retain the copyright of this article. Full Length Research Paper Factorial analysis of slaughter characteristics of fattening pigs fed different additives–Enzyme and probiotic in mixtures Blazenka Popovic1*, Branislav Zivkovic2, Radojka Maletic1, Zoran Rajic1 and Svjetlana Jankovic-Soja1 1 University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade - Zemun, Serbia. 2 Institute for Animal Husbandry, Autoput 16, 11080 Belgrade - Zemun, Serbia. Accepted 09 October, 2017 To successfully investigate slaughter characteristics of fattening pigs fed in different ways, this experiment was carried out on Experimental Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Investigation of correlation between slaughter traits of pigs fed with different additives in their nutrition was done by factorial analysis. Slaughter characteristics in three groups of fattening pigs fed in different ways were observed. The first group (variant 1) consisted of fatteners fed diets without any special additives. The second group (variant 2) consisted of pigs fed diets containing enzyme Rovabio, and the third group (variant 3) probiotic Lacture + Microbond. This study was aimed at coming to conclusion based on the results of factorial analysis of the observed traits to the greatest extent which determined slaughter traits of pigs fed diets containing different additives. The results obtained in general, that is, the structure of separated factors showed that different slaughter characteristics are realized with different nutrition. Key words: Fattening pigs, slaughter characteristics, enzyme Rovabio, probiotic Lacture + Microbond, factorial analysis. INTRODUCTION Probiotic preparations are used as food additives containing live micro organisms, used to replace or supplement micro flora of the digestive tract and protection of the animal health. The aim of their use is to reduce the utilization of antibiotics in animal nutrition, as much as possible, and that products are free of harmful residues. As a result, the following is realized: Increase of milk performance and of body mass, animal resistance, better use of nutrients, products of higher quality are obtained and environment is protected. Enzyme prepa- rations are used in animal nutrition in order to improve the digestibility of food that is, increase the nutritional value of animal food. Multi-applicative solutions contri-bute to improvement of animal performances, enable use of more raw materials in nutrition and reduce phosphorus *Corresponding author. E-mail: blazenka@agrif.bg.ac.rs. Tel: +381112615315. Fax: +381113161730. emission on the farm (Gardzińska et al., 2003; Fililz et al., 2008; Nortey et al., 2007; Kosovac et al., 2006). The influence of different genetic characteristic, as well as of food additions, is a topic of numerous researches (Collins et al., 2007 Ostrowska et al., 2005; Zivkovic et al., 2003c, 2006c) that are very important for improving slaughter characteristics of fattening pigs. Considering our positive experiences with the use of probiotics in nutrition of sows and piglets (Zivkovic et al., 2003a, b, 2004a, b, 2006b, d; Radovic et al., 2007), as well as layer hens in production of table. The objective of this study was to investigate the effects of introduction of enzyme Rovabio and probiotic Lacture, based on yeast cultures Saccharmoyces cerevisiae and bacteria of lactic acid, enzymes and manane oligosaccharides, as well as Microbond, based on D-glucanes, in nutrition of fattening pigs (Xin et al., 2007; Angelov et al., 2010; Winiarska- Mieczan and Kwiecien, 2010). Complete, clear and profound understanding of correlation between observed slaughter traits of fattening pigs can be achieved through the application of the method of factorial analysis, representing a set of mathematical-statistical procedures which enable that based on numerous mutually dependent and correlated variables less latent variables are determined which explain existing correlation. These fundamental variables which can elicit great number of mutually related variables are called factors. In this way, important task of factorial analysis is achieved as well as determination of homogeneity of observed characteristics (Fulgosi, 1979). At the same time, this means reduction of the number of properties, which is also a significant contribution of the application of this method. If inter- correlation of traits is higher, factorization is more expres- sed, that is, number of factors is lower, and amount of information which they contain on initial traits is greater (Ivanovic, 1977; Maletic, 2000). MATERIALS AND METHODS Investigations were carried out on Experimental Pig Farm of the Institute for Animal Husbandry, Belgrade-Zemun. Trial included total of 30 heads divided into three groups. According to present technology on the farm, and based on standard criteria of origin, sex and initial mass, animals were divided into three groups of 10, that is, three nutrition treatments. First, control group received diet of standard composition used on the pig farm. Secondly, trial group of animals was fed the same diet supplemented with enzyme Rovabio, and thirdly, trial group was fed standard diet supplemented with probiotic Lacture and Microbond. Pigs received food ad libitum during entire trial period and received water from automatic waterers. All analyzes were done with software Stat Soft STATISTICA 8.0 for Windows. Analyzed data relate to slaughter traits of pigs fed in three ways, that is, with different feed additives. 46 slaughter traits were observed for each of three nutrition methods, viz: x1- body mass of pigs prior to slaughtering (kg); x2– mass of warm carcass sides (kg); x3– fat thickness, withers (mm); x4– fat thickness, back (mm); x5– fat thickness, rump (mm); x6– carcass length, atlas– pubis (cm); x7– carcass length, 1 st rib– pubis (cm); x8– dressing percentage (%); x9– meat yield (% ); x10- leg (g); x11- shoulder (g); x12- back + fat tissue (g); x13 – rib fat (g); x14 – butt shoulder with neck (g); x15 – belly fat (g); x16– fore thigh (g); x17- kidney (g); x18- shank (g); x19- feet (g); x20– kidney fat (g); x21– head (g); x22– tender loin (g); x23– Jowl (g); x24– front ribs in butt shoulder with neck (g); x25– meat for smoking in butt shoulder with neck (g); x26– cut meat in butt shoulder with neck (g); x27– fat tissue in butt shoulder with neck (g); x28- skin in butt shoulder with neck ( g); x29– bones with 30% of meat in butt shoulder with neck, (g); x30- MLD loin part of the back (g); x31- cut meat in loin part of the back (g); x32– fat tissue in loin part of the back (g); x33– skin in loin part of the back (g); x34– bones in loin part of the back (g); x35– meat in the leg (g); x36– fat tissue in the leg (g); x37– skin in the leg (g); x38– bones in the leg (g); x39– meat in the shoulder (g); x40– fat in the shoulder (g); x41– skin in the shoulder (g); x42– bones in the shoulder (g); x43– meat in rib fat tissue (g); x44– fat in rib fat tissue (g); x45– skin in rib fat tissue (g); x46– bones in rib fat tissue (g). Statistical analysis For the obtained experimental data, descriptive statistics parameters have been defined first, and then the Pearson's correlation coefficients, in order to detect the correlation in slaughter characteristics by using different feeding methods (Popovic, 2001). The objective of the factorial analysis is to explain the mutual correlation between large number of variables with fewer fundamental variables (Lakic, 1984; Stankovic et al., 1985; Popovic, 2005; Ralevic et al., 2006). Main task of the factorial analysis is to extract from initial set of indicators (x1,x2, ... xn) fewer (p