The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs
2007
Zraly, Z.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) | Pisarikova, B.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) | Trckova, M.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) | Herzig, I.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) | Juzl, M.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic) | Simeonovova, J.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic)
The purpose of the present study was to assess the effect of diets with 20% of lupine seeds, cv. Amiga, on growth performance, health status and carcass characteristics of pigs as well as on the nutritional and sensory quality of pork meat, including the concentration of different fatty acids (FA). Another purpose was to increase the nutritional value of a cereal-lupine diet (E1) by supplementation with lysine, methionine, threonine (E2) or fat (E3) and to perform a comparison with control diets containing animal protein (C1) or soy (C2). The experiments were performed on 50 pigs (50% males, 50% females) fed isonitrogenic and isoenergetic diets partly ad libitum for 90 days. Feed intake was not adversely affected by lupine inclusion. The daily weight gain (BWG) was significantly higher in the group E3 than in the group E1 and the other groups by 12.6 to 15.9% during the initial 30 days of experiment. The highest BWG during the entire experimental period was obtained with the diet E3. It was non-significantly higher by 2.3 to 10.0% in comparison with the other diets. The feed conversion rate was reduced in groups E3 and E2 by 3.1 to 7.6% in comparison with groups C1, C2 and E1. No adverse effects of the diet with lupine was observed on the carcass characteristics or the nutritional quality of the meat. Optimum content of linolenic acid in lupine seeds had a favourable effect on n-6/n-3 polyunsaturated FA ratio in meat lipids of group E3 in comparison with groups C1 and E1 (P less than 0.05). Significantly better characteristics were found for texture, juiciness and taste in E3 than in C1, C2 and E1 groups. The obtained results indicate that animal and soy proteins may be replaced with lupine, if the diet is supplemented with amino acids and fat.
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