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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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Fattening performance and the nutritional value of meat from finishing pigs fed diets containing different sources of vegetable protein

Wydanie: 4/2017

Otrzymano: Wrzesień 21, 2016

Zaakceptowano: Czerwiec 06, 2017

Opublikowano online: Czerwiec 22, 2017

Autorzy:

Fiedorowicz E., Sobotka W., Stanek Ma.

Kategorie: Fisheries and animal bioengineering , Food science

DOI: 10.5601/jelem.2017.22.1.1305

Abstrakt:

The aim of this study was to determine the effect of different vegetable protein sources in complete finisher diets on the fattening performance of pigs, carcass quality and the nutritional value of pork. A feeding trial was performed on 72 finishing pigs divided into 3 experimental groups, which were fed complete finisher diets containing the following sources of vegetable protein: group S – genetically modified soybean meal, group P – low-tannin pea ‘Albatros’ and 00-rapeseed meal, group B - high-tannin faba bean  ‘Nadwiślański’ and 00-rapeseed meal. Performance was evaluated based on daily gains and feed efficiency for the fattening period from 65 to 105 kg body weight. Defined indicators for slaughter carcasses, chemical composition and fatty acid profile of m. longissimus dorsi lumborum were assessed.  Significant decrease (by 5.1%) in the average daily gain of pigs was observed in group B. Backfat thickness was also significantly higher in the carcasses of group B pigs, in comparison with group S. The intramuscular fat content of m. longissimus dorsi lumborum was significantly lower in group P than in the remaining groups. The replacement of genetically modified soybean meal with low-tannin pea ‘Albatros’ contributed to a decrease in the concentrations of saturated fatty acids (P

Cytacja:

quote-mark
Fiedorowicz-Szatkowska E., Sobotka W., Stanek M. 2017. Fattening performance and the nutritional value of meat from finishing pigs fed diets containing different sources of vegetable protein. J. Elem. 22(4): 1235-1242. DOI: 10.5601/jelem.2017.22.1.1305

Słowa kluczowe:

pigs, genetically modified soybean meal, legumes, fattening performance, nutritional value of meat

O wydaniu:

22.4.2017
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