Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes

Grabež, Vladana; Egelandsdal, Bjørg; Kjos, Nils Petter; Håkenåsen, Ingrid Marie; Mydland, Liv Torunn; Vik, Jon Olav; Hallenstvedt, Elin; Devle, Hanne; Øverland, Margareth

doi:10.1016/j.meatsci.2020.108134

Cited by 29 publications

(25 citation statements)

References 78 publications

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“…Probably the light color of meat was a result of participation of Pietrain breed in hybrids used in this research. Grabež et al [ 29 ] demonstrated that meat obtained from fattening pigs fed fodder containing rapeseed and field bean seeds as the main source of protein was characterised by a darker, more desirable colour and a much lower proportion of yellow.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2021

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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.

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Section: Discussionmentioning

confidence: 99%

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

et al. 2021

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“…In addition, Grabež et al. ( 2020 ) showed that Norwegian crossbred pigs that were fed a SBM diet (143 g/kg) or a FB seed diet (161 g/kg) had similar growth performances, carcass characteristics, meat quality, and mostly similar fatty acid composition of longissimus thoracis muscle. Smith et al.…”

Section: Animal Feed Studies Using Faba Bean Seedsmentioning

confidence: 99%

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

Zhu

Liu

Yan

et al. 2021

Food Science & Nutrition

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“…A cumulative feed sample from each dietary treatment was taken for chemical analysis. Composition and nutrient contents of diets are shown in Table S3 (piglet diets) and Table S4 (G/F diets) [32]. When combining the piglet period and the G/F period, the following four treatments were obtained: 1) Piglet control diet + G/F control diet.…”

Section: Methodsmentioning

confidence: 99%

Longitudinal analysis of the faecal microbiome in pigs fedCyberlindnera jadiniiyeast as a protein source during the weanling period followed by a rapeseed- and faba bean-based grower-finisher diet

Iakhno¹,

Delogu²,

Öco³

et al. 2021

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The porcine gut microbiome is closely connected to diet and is central to animal health and growth. The gut microbiota composition in relation to Cyberlindnera jadinii yeast as a protein source in a weanling diet was studied previously. Also, there is a mounting body of knowledge regarding the porcine gut microbiome composition in response to the use of rapeseed (Brassica napus subsp. napus) meal, and faba beans (Vicia faba) as protein sources during the growing/finishing period. However, there is limited data on how the porcine gut microbiome respond to a combination of C. jadinii yeast in the weanling phase and rapeseed meal and faba beans in the growing/finishing phase. This work investigated how the porcine faecal microbiome was changing in response to a novel yeast diet with a high inclusion of yeast proteins (40% of crude protein) in a weanling diet followed by a diet based on rapeseed meal and faba beans during the growing/finishing period. The feacal microbiomes of the weanling pigs fed yeast were more diverse with higher relative abundance of Firmicutes over Bacteroidetes compared with those of soybean meal-based diet fed weanlings. Reduced numbers of Prevotella in the yeast fed faecal microbiomes remained a microbiome characteristic up until two weeks after the yeast diet was changed to the rapeseed/faba bean growing finishing diet. A number of differentially abundant bacterial phylotypes along with distinct co-occurrence patterns observed during the growing/finishing period indicated the presence of a "carry-over" effect of the yeast weanling diet onto the faecal microbiomes of the grower/finisher pigs.

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Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes

Cited by 29 publications

References 78 publications

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

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

Nutritive value of faba bean (Vicia faba L.) as a feedstuff resource in livestock nutrition: A review

Longitudinal analysis of the faecal microbiome in pigs fedCyberlindnera jadiniiyeast as a protein source during the weanling period followed by a rapeseed- and faba bean-based grower-finisher diet

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