Effect of Replacing a Soy Diet withVicia FabaandPisum Sativumon Performance, Meat and Fat Traits ofCinta SenesePigs

Abstract

The aim of this study was to investigate the effect of diets containing genetically modified organism-free legumes as a replacement of soybean on the basis of performance, carcass composition and quality of local pig meat (Cinta Senese). Twenty-four Cinta Senese barrows were divided into 3 dietary groups and were each fed with a diet containing different protein sources: soybean meal (SOY), Vicia faba (FABA) and Pisum sativum (PEA) (8 pigs for each group). The diets were isonitrogenous and isocaloric and contained approximately 14.5% crude protein and 14.8 MJ/kg of digestible energy (on dry matter). Each group was reared outdoors in a paddock of 3500 m 2 . In vivo performances were not different among groups. At slaughter, differences in subcutaneous fat thickness appeared only in the outer layer, at the last thoracic vertebra level, which was lowest in the PEA group. No differences were found in the sample joint composition. With regard to the chemico-physical traits of meat and fat, the FABA group had the highest values of redness in lean and backfat, while the PEA group showed higher moisture and lower fat content in meat compared to the SOY group. Differences in the fatty acid profile of backfat were found only for the C16:1 percentage that was higher in FABA than SOY pigs. In conclusion, Vicia faba and Pisum sativum could be a good alternative to soybean in the growing-fattening of Cinta Senese pigs.

Meat quality of fattening pigs fed yellow lupin-based diets

“…The results obtained are thoroughly evaluated and analysed. Feeds with legume seeds are used to investigate the growth and slaughter parameters of monogastric animals (Zralý et al 2006, 2007, Płazak et al 2012, Sońta et al 2015, 2016 and the qualitative parameters of the slaughter material obtained and the products made (Zralý et al 2006, 2007, Kim et al 2011, Mordenti et al 2012, Hanczakowska and Świątkiewicz 2014, Milczarek and Osek 2014, Sirtori et al 2015. The results of the studies cited above and many other experiments have confirmed the nutritional suitability of legumes for pigs.…”

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

“…Curing loss was expressed in percentage and measured as difference between initial weight (time 0) and final weight (14,16 or 18 months depending on seasoning cluster). At the end of each seasoning time (14, 16 or 18 months), ten hams were dissected and on Semimembranosus muscles color (L*, a* and b*) parameters were determined by a Minolta Chromameter CR200 with illuminant C (Tokyo, Japan), immediately after slicing.…”

“…The salt content was assessed by Volhard method (ISO 1841-1). Fatty acids were determined using a Varian GC-430 apparatus equipped with a flame ionization detector (FID) (Palo Alto, CA, USA) as reported by Sirtori et al, [14]. The individual methyl esters were identified by their retention time using an analytical standard (F.A.M.E.…”

“…Volatile compounds selected by stepwise discriminant analysis (SDA) and their relative canonical discriminant analysis (CDA) scores (Can1, Can2) used to classify samples in their respective seasoning times(12,14,16,18), within the high maturing class (HMC)…”

Transition from Animal-Based to Plant-Based Food Production to Reduce Greenhouse Gas Emissions from Agriculture—The Case of Denmark

“…Broad beans thus also replace some of the grain in the diet when they are substituted for soy. Various studies have found that broad beans can replace a substantial part of the soy in pig as well as cattle diets [45][46][47]. In this study, the calculation of substitution of soy with broad beans and its effect on grain use was based solely on a feeding plan for pigs, as they consume the majority of soy imported to Denmark.…”