Lard - a highly nutritional product that contains essential fatty acids such as linoleic, linolenic and arachidonic that make up the cell nucleus and affect fertility. In fat essential fatty acids than in butter. Linoleic acid is quite common among plant origin, but linolenic and arachidonic in plants lacking. Linoleic acid enters the body with food plant, forming part of fats of vegetable origin; linolenic and arachidonic same, obviously, are synthesized from the latter. These acids and are considered the most biologically active and fats to which they belong, biologically valuable. Experiments found that fats composed of polyunsaturated fatty acids, exhibit exceptional biological effect on animals.

Therefore, the purpose of these studies was to determine the effect of the new composition multyenzymnoyi MEC-BTU-7 "Viradin" the content of fatty acids in the spinal Speck young pigs.

Studies conducted in the "Artemis" (Kalinowski district, Vinnitsa region) in the three groups-analogues young pigs of large white breed, on 10 goals each. The first group was the control. During the 138 days period, the main diet of the animals of the second group was injected enzyme preparation MEK- BTU -7 "Viradin" in the amount of 0.15 kg/tonne feed, the third 0.35 kg/tonne of feed. At the end of the experiment was conducted three control slaughter of animals typical of each group and research adipose tissue samples were taken bacon weighing 200 g at 9-11 thoracic vertebrae.

Productive feeding action of the enzyme preparation MEK- BTU -7 " Viradin " manifested in the increase of average increases of 7.3 and 17.1 % in their levels within 665-726 g for doses of 0.15 and 0.35 kg/tonne of feed.

The results determine the content of fatty acids in the spinal Speck young pigs indicate that enrich the diet of pigs enzyme preparation MEK- BTU -7 "Viradin " has no significant effect on change in the amount of saturated and unsaturated fatty acids in the spinal bacon. However, there are significant changes on the content of individual fatty acids.

Among the group of saturated fatty acids in bacon pig spinal research group increases the amount of palmitic (P<0.001), margarine (P<0.001), stearic (P<0.01) and arahinovoyi acids. At the same time, the number of capric, lauric, myrystynovoyi, pentadetsylovoyi fatty acids virtually unchanged. In general, the amount of saturated fatty acids in the spinal bacon pigs in the control group is 37.51 % of the total acid research and in 38.90 % and 37.49 %.

Among the monounsaturated fatty acids in the spinal bacon pig research groups marharynoleyinovoyi content, oleic acid and hondoyinovoyi increases to the reference level. The difference between the groups by the amount of monounsaturated fatty acids insignificant. Of the group of polyunsaturated fatty acids in the spinal bacon pigs increased the content of linoleic, γ-linolenic, α-linolenic, and arachidonic acids dyhomolinolevoyi (P<0.05).

A total amount of fatty acids in the spinal bacon pigs three groups is practically at the same level (12.34, 11.46 and 12.41).

Summarizing the ratio of unsaturated to saturated fatty acids, is a factor of saturation. In this experiment it is 1.67 in the control, 1.57 and 1.67 - in the experimental groups.

Key words: young pigs, enzyme preparation, feeding, performance, fatty acid composition, fat.