The effect of a feeding and rearing system on the physicochemical properties of pork

Karpiesiuk, Krzysztof; Bugnacka, D.; Penkowski, Aleksander; Falkowski, J.; Woźniakowska, Anna; Jarocka, Barbara; Kozera, Wojciech

doi:10.5601/jelem.2019.24.1.1737

Cited by 2 publications

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“…Consumers evaluate the quality of meat upon purchase, and they generally focus on freshness (appearance and aroma), the production process and the product's origin. Therefore, attempts have been made to modify pig diets so as to improve the nutritional quality of meat (Decker and Park, 2010;Karpiesiuk et al, 2019;Świątkiewicz et al, 2021;Wood et al, 2003), including its fatty acid composition (Karpiesiuk et al, 2013). Soybean meal (SBM) is the principal component of pig diets, mainly due to its high protein content and quality, lysine-rich amino acid profile, and relatively low levels of antinutritional factors.…”

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The Effect of Dietary Supplementation with GUAR (Cyamopsis tetragonoloba) Meal Protein on the Quality and Chemical Composition of Pig Carcasses

Karpiesiuk

Kozera

Daszkiewicz

et al. 2023

Annals of Animal Science

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Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar meal characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect of guar meal protein fed to pigs on carcass quality and the content of major nutrients and fatty acids in the longissimus lumborum (LL) muscle. Pigs were divided into four groups. Control group (1) animals were fed diets containing SBM as the main protein source. In diets for experimental groups 2, 3 and 4, SBM protein was replaced with guar meal protein in 25%, 50% and 75%, respectively. It was found that SBM replacement with guar meal protein at 25% affected carcass weight and the lean content, fat content and protein content of the LL muscle. An analysis of linear correlations revealed a strong negative correlation between the concentrations of monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) in the LL muscle of pigs fed diets containing 25% of guar meal protein, which is nutritionally desirable. The results of this study suggest that the dietary inclusion of guar meal protein at up to 25% of SBM protein has no negative effects on the fattening performance of pigs. Meat quality was not affected by diets fortified with guar meal protein.

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confidence: 99%