The different protein sources feeding impact on the quality of pork
2014
Degola, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology
The study was conducted to determine the quality of pork after feeding soybean meal and peas as protein sources to fattening pigs. The research was done in two pig farms in Latvia and four fattening pig groups were conducted (two in each holding). In holdings one pig group was soybean meal and the other peas group with 10 animals each. The pig groups received different amount of the protein feeds (soybean meal 15%, peas 15% and 28%) blended into a mixture of concentrated feed. The results showed that 15 and 28% inclusion of pea in finisher pig diets about 3–5% increase LWG. The higher pig ADG resulted on the increasing of fat in the body at the similar FC per 1 kg LWG. The IF about 0.68 and 0.48 kg were more in peas pig groups with significant differences (p is less than 0.001) between soybean pig groups. For pigs, which fed peas, average backfat were of 14.3 mm, 2 and 1.3 mm more than the one of pigs in soybean groups. There were no differences of ash content and pH in Longissimus dorsi muscle, but moisture, fat, CP and cholesterol content were significantly different (p is less than 0.05; p is less than 0.01; p is less than 0.001) between soybean and peas groups. Fat content in Longissimus dorsi muscle was 2.5 till 2.8% higher (p is less than 0.01) for peas group pigs. The fatty acid content were not high, but were significantly (p is less than 0.001, p is less than 0.01, p is less than 0.05) different with pigs of soybean groups. The highest values of nonessential amino acids were measured in glutamic (3.09–3.54 g). The lowest value were found out in tryptophane (0.245 g) and proline (0.37 g) in soybean group, but in peas groups the content of proline were (0.772–0.779 g) and was more twice times higher than tryptophan.
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