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

Abstract

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 (Musculus longissimus lumborum, Musculus 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 highprotein 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 of animals from groups II and III were found. Musculus longissimus lumborum in pigs fed mixtures with faba beans were characterized by significantly better water holding capacity WHC (P ≤0.01).