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Meat quality in pigs fed mixtures with low-tannin faba bean

100%

Milczarek A., Osek M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

2017

tom 56[1]

Meat quality in pigs fed mixtures with low-tannin faba bean. The aim of the study was to evaluate slaughter values of carcasses and meat (M. longissimus lumborum, M. semimembranosus) quality in pigs fed mixtures with faba beans. Research included 48 fatteners, which were divided into three feeding groups. Pigs in group I were fed mixtures in which extracted soybean meal was used as the only high-protein raw material, whereas animals in groups II and III were fed mixtures with 5/10% or 10/20% of low-tannin faba bean in grower/ finisher mixtures respectively. It was proved, that introduction of faba bean into mixtures increased of meatiness and loin “eye” area and decreased of carcass fatness. The significant increase in the share of the most valuable exogenous fatty acids (C18:2n-6, C18:3n-3) in muscles II and III groupswere found. The M. longissimus lumborum in pigs fed mixtures with faba beans were characterized by significantly better water holding capacity WHC (P ≤0.01).

Effect of probiotic microorganisms vs. antibiotics on chicken broiler body weight, carcass yield and carcass quality

80%

Brzoska F., Grzybowski R., Stecka K., Pieszka M.

Roczniki Naukowe Zootechniki

1999

tom 26

nr 4

Ograniczanie wyników

1 Annals of Warsaw University of Life Sciences - SGGW. Animal Science

1 Roczniki Naukowe Zootechniki

1 Brzoska F.

1 Grzybowski R.

1 Milczarek A.

1 Osek M.

1 Pieszka M.

1 Stecka K.

1 2017

1 1999

Wyniki wyszukiwania

Meat quality in pigs fed mixtures with low-tannin faba bean

Effect of probiotic microorganisms vs. antibiotics on chicken broiler body weight, carcass yield and carcass quality