The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality

Żmudzińska, Anna; Bigorowski, Bartosz; Banaszak, Mirosław; Roślewska, Aleksandra; Adamski, Marek; Hejdysz, Marcin

doi:10.3390/ani10061084

Cited by 16 publications

(25 citation statements)

References 32 publications

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“…The inclusion of various plant-based protein sources in pig diets had no significant effect on the chemical composition of the LD muscle, which corroborates the findings of other authors. The chemical composition of pork was not significantly affected by the dietary inclusion of corn DDGS (Lee et al 2011(Lee et al , Świątkiewicz et al 2013, SBM (Jansons et al 2020), 00-RSM (Zmudzińska et al 2020), FB seeds (Milczarek and Osek 2016) and YL seeds (Sońta et al 2017).…”

Section: Meat Quality Characteristicsmentioning

confidence: 99%

Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

Śmiecińska

Sobótka

Fiedorowicz-Szatkowska

2021

AFSci

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The objective of this study was to evaluate carcass and meat quality in growing-finishing pigs fed diets with different vegetable protein sources. It was found that partial (50% in grower diets) and complete (100% in finisher diets) replacement of protein from genetically modified soybean meal (GM-SBM) with protein from 00-rapeseed meal (00-RSM), alone or in combination with protein from faba bean seeds (FB) cv. ‘Albus’, yellow lupine seeds (YL) cv. ‘Taper’ or corn DDGS, had no significant effect on carcass quality characteristics or the chemical composition of meat. In all groups, meat samples were characterized by color typical of pork, high water-holding capacity and low pH values. A sensory analysis of the eating quality attributes of meat revealed that they were highly satisfactory; only aroma intensity was affected by the experimental factor. The study demonstrated that growing-finishing pigs can be fed complete diets containing the analyzed vegetable protein sources alternative to GM-SBM without compromising carcass or meat quality.

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Section: Meat Quality Characteristicsmentioning

confidence: 99%

Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

Śmiecińska

Sobótka

Fiedorowicz-Szatkowska

2021

AFSci

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“…It is worth noting that the quality of obtained meat, especially pork, is influenced by many factors. Pork quality is defined as a sum of many significant quality characteristics, i.e., pH, water-holding capacity, colour, tenderness, taste, and shelf life, all of which are determined by genetic and environmental factors [2][3][4][5]. However, intensive selection of livestock animals has resulted in variety negative side effects, including poorer meat quality and lower disease resistance to pigs [6].…”

Section: Introductionmentioning

confidence: 99%

“…Ultimate pH (pH u ) is an equally relevant determinant of meat quality that affects meat water-holding capacity, colour, tenderness, and shelf life [17,18]. The correlation between pH u and meat colour indicates that the colour gets darker with increasing pH u values [5,[19][20][21][22][23]. Acidification of meat (pH u ) measurements exceeding 5.7 ensure homogeneous pork quality with proper water-holding capacity and colour, pH u limit values in the range 5.6-5.9 are desirable for normal meat, whereas those exceeding 6.0 are typical of DFD meat, which is excessively dark, firm, and dry.…”

Section: Introductionmentioning

confidence: 99%

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Jankowiak

Cebulska

Bocian

2021

Eur Food Res Technol

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The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

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“…Many features are taken into account in the qualitative assessment. The best known are: color, drip loss, tenderness [ 11 , 12 ] The results of numerous studies on the effect of feeding pigs with a complete feed mixture with a different proportion of legumes, indicate that it is possible to successfully replace soya bean extraction meal with pea or lupin seeds in the diet of pigs with no adverse impact on the quality of meat [ 13 – 16 ].…”

Section: Introductionmentioning

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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The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality

Cited by 16 publications

References 32 publications

Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

The relationship between acidification (pH) and meat quality traits of polish white breed pigs

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

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