Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal
Keywords:carcass dressing percentage, carcass lean content, pork, chemical composition, physicochemical and sensory properties
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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Copyright (c) 2021 Katarzyna Śmiecińska, Wiesław Sobotka, Elwira Fiedorowicz-Szatkowska
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