Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality

Abstract

Background The aim of the study was to test the effect of replacing soya beans with pea and yellow lupin seeds in the diet of pigs on meat quality. The meat for the tests was obtained from 60 fattening crossbred pigs F1 (Polish Large White × Polish Landrace) × F1 (Pietrain × Duroc). The animals belonged to three feeding groups depending on the feed used with the total share of soybeans and its reduction. Water holding capacity, colour, and tenderness were measured and visual and tactile evaluation (colour, marbling and firmness) was performed for meat samples collected from the longissimus lumborum muscle. The chemical composition of the meat and the content of minerals were determined. The content of amino acids, fatty acids and cholesterol was determined. Results There was no significant differences among the assessed physicochemical characteristics of the meat. The obtained meat was of good quality, regardless of the proportion of proteins from legumes in the diet of pigs. The results of the subjective evaluation of meat, its colour, and the content of muscle pigments were uniform in all food groups. Similarly, a uniform, high protein content was found in all tested groups (C—24.98%; E1—24.82%; E2—25.09%) and the content of macro- and micronutrients in the tested meat was equivalent. The profile of fatty acids was not significantly affected by dietary treatment. Palmitoleic acid content was significantly higher (P < 0.05) in the E2 group compared to the E1 group (3.279% compared to 2.844%). The content of amino acids in meat samples was influenced by dietary treatment. Almost all the monitored essential amino acids (threonine, valine, leucine, phenylalanine and lysine) and some of nonessential amino acids’ proportion was increased in the experimental groups (E1, E2). Conclusion Replacing soya bean protein in the pigs’ diet with legume protein (peas and yellow lupin) did not adversely affect meat quality. This applies to both the physicochemical characteristics, the basic composition and the fatty acid profile. The meat of fattening pigs fed with the highest proportion of pea and lupin in the ration was characterized by more favourable proportion of essential amino acids.

The Use of Fermented Plant Biomass in Pigs Feeding

“…There were no significant differences between the of meat obtained from pigs fed with fodder with the addition of raw lupine, fermented lupine, or fodder with soy. Similar results were reported by Cebulska et al [61], showing that lupine can replace soy in food intended for pigs.…”

“…Cebulska et al [61] investigated the effects of replacing soy protein in pig diets with pea protein and yellow lupine. Compared with the animals in the control sample, the meat from legume-fed pigs had a more favorable proportion of exogenous amino acids (except methionine), and higher amounts of micronutrients such as zinc and iron.…”

Effect of lupin (Lupinus angustifolius) as a soybean meal replacement on the performance, meat quality, and blood parameters of broilers

“…Outcomes similar to our results were highlighted by Mikulski et al (2014), who reported that the meat of chickens fed a 180 g/kg LP diet was harder and chewier than groups fed an LP-free diet. A high shear force of meat was also confirmed in pigs and cattle fed LP as a substitute for SBM (Kennedy et al 2018;Cebulska et al 2021). This could be due to the increased collagen content in the meat of animals fed an LP-supplemented diet (Laudadio and Tufarelli 2011;Banaszak et al 2020), which affects the structure and diameter of muscle fibers tissues, as well as the thickness of the meat (Lepetit 2008).…”