The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs
Z. Zraly, B. Pisarikova, M. Trckova, I. Herzig, M. Juzl, J. Simeonovovahttps://doi.org/10.17221/2008-VETMEDCitation:Zraly Z., Pisarikova B., Trckova M., Herzig I., Juzl M., Simeonovova J. (2007): The effect of white lupine on the performance, health, carcass characteristics and meat quality of market pigs. Veterinarni Medicina, 52: 29-41.
The purpose of the present study was to assess the effect of diets for market pigs with 20% inclusion of lupine seeds, cv. Amiga, on the performance, health status, carcass characteristics, fatty acids (FA) profile of meat lipids and nutritional and sensory parameters of meat. 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) with initial body weights of 35.6 ± 2.2 kg, fed isonitrogenic and isoenergetic diets partly ad libitum for 90 days. Feed intake was not adversely affected by lupine inclusion. The daily body weight gain (BWG) was significantly higher (P < 0.05) in group E3 in comparison with the cereal-lupine diet group (E1) and the other groups by 12.6 to 15.9% during the initial 30 days of experiment. The highest BWG (0.88 ± 0.07 kg/kg) during the entire experimental period was obtained with the fat containing diet (E3); that 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 (2.55 and 2.58 kg/kg BWG) by 3.1 to 7.6% in comparison with groups C1, C2 and E1. No adverse effect of the lupine containing diet 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 < 0.05). By sensory meat analysis, significantly better characteristics were found for texture, juiciness (P < 0.01, P < 0.05) and taste in E3 in comparison with groups C1, C2 and E1. The obtained results indicate that animal and soy protein may be replaced with lupine, tested in the present study, in case a diet is supplemented with amino acids and fat.Keywords:L. albus cv. Amiga; pig growth; feed conversion; pork; fatty acids profile; sensory properties