The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs

• Published in: Veterinární medicína Vol. 52; no. 1; pp. 29 - 41
• Main Authors: 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)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2007; Czech Academy of Agricultural Sciences
• Subjects: ACIDE AMINE; ACIDE GRAS; ACIDOS GRASOS; ALIMENTACION DE LOS ANIMALES; ALIMENTATION DES ANIMAUX; AMINO ACIDS; AMINOACIDOS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; ANIMAL FEEDING; ANIMAL HEALTH; Animal protein; ASH CONTENT; AZUCARES; BACKFAT; BLOOD COMPOSITION; BLOOD PLASMA; BODY CONDITION; Body weight; Body weight gain; CALIDAD; Carcasses; CARNE DE CERDO; CERDO; COLOR; COLOUR; COMPOSICION DE LA SANGRE; COMPOSITION DU SANG; CONDICION CORPORAL; CONTENIDO DE CENIZA; CONTENIDO DE LIPIDOS; CONTENIDO DE MATERIA SECA; CONTENIDO PROTEICO; COULEUR; CRECIMIENTO; CROISSANCE; CRUDE PROTEIN; DIET; DIETA; DRESSING PERCENTAGE; DRY MATTER CONTENT; EFFICACITE CONVERSION ALIMENTAIRE; EFICIENCIA DE CONVERSION DEL PIENSO; ENGORDE; ENGRAISSEMENT; EPAISSEUR; ESPESOR; ETAT CORPOREL; FATTENING; FATTY ACIDS; fatty acids profile; Feed additives; Feed conversion; FEED CONVERSION EFFICIENCY; FEED INTAKE; FLAVEUR; FLAVOUR; Food sources; GAIN DE POIDS; GANANCIA DE PESO; GROWTH; http://www.fao.org/aos/agrovoc#c_0; http://www.fao.org/aos/agrovoc#c_15996; http://www.fao.org/aos/agrovoc#c_16125; http://www.fao.org/aos/agrovoc#c_16126; http://www.fao.org/aos/agrovoc#c_2261; http://www.fao.org/aos/agrovoc#c_2398; http://www.fao.org/aos/agrovoc#c_23992; http://www.fao.org/aos/agrovoc#c_24013; http://www.fao.org/aos/agrovoc#c_24390; http://www.fao.org/aos/agrovoc#c_2817; http://www.fao.org/aos/agrovoc#c_32430; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_37725; http://www.fao.org/aos/agrovoc#c_429; http://www.fao.org/aos/agrovoc#c_431; http://www.fao.org/aos/agrovoc#c_4464; http://www.fao.org/aos/agrovoc#c_4672; http://www.fao.org/aos/agrovoc#c_5003; http://www.fao.org/aos/agrovoc#c_6120; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7106; http://www.fao.org/aos/agrovoc#c_7555; http://www.fao.org/aos/agrovoc#c_7726; http://www.fao.org/aos/agrovoc#c_8350; http://www.fao.org/aos/agrovoc#c_9320; http://www.fao.org/aos/agrovoc#c_963; INGESTION DE PIENSOS; JUGOSIDAD; JUICINESS; JUTOSITE; l. albus cv. amiga; LARD DORSAL; LEAN BODY MASS; Linolenic acid; LIPID CONTENT; Lipids; LUPINUS ALBUS; Lysine; MASA CORPORAL DELGADA; MASSE MAIGRE DE L'ORGANISME; Meat; MEAT CUTS; MEAT TEXTURE; MEAT YIELD; Methionine; MUSCLE; MUSCLES; MUSCULOS; Nutritive value; ODEUR; OLOR; ORGANOLEPTIC ANALYSIS; PESO DE LA CANAL; PIECE DE VIANDE; PIEZAS DE CARNE; pig growth; PLASMA SANGUIN; PLASMA SANGUINEO; POIDS A L'ABATTAGE; PORCIN; PORK; PRISE ALIMENTAIRE (ANIMAUX); PROTEIN CONTENT; PROTEINA BRUTA; PROTEINE BRUTE; Proteins; QUALITE; QUALITY; REGIME ALIMENTAIRE; RENDEMENT A L'ABATTAGE; RENDEMENT EN VIANDE; RENDIMIENTO CARNICO; RENDIMIENTO EN CANAL SIN DESOLLAR; SABOR; SANIDAD ANIMAL; SANTE ANIMALE; Seeds; Sensory evaluation; sensory properties; SLAUGHTER WEIGHT; SMELL; SUCRES; SUGARS; SWINE; TENEUR EN CENDRES; TENEUR EN LIPIDES; TENEUR EN MATIERE SECHE; TENEUR EN PROTEINES; TEXTURA DE LA CARNE; TEXTURE DE LA VIANDE; THICKNESS; Threonine; TOCINO DORSAL; VIANDE PORCINE; WEIGHT GAIN
• ISSN: 0375-8427; 1805-9392
• DOI: 10.17221/2008-VETMED

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.