Meat quality of Pulawska breed pigs fed mixtures with low-tannin faba bean meal

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Meat quality of Pulawska breed pigs fed mixtures with low-tannin faba bean meal

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2016, Vol 23, Issue 1

Abstract

The research material comprised 30 longissimus lumborum and 30 semimembranosus muscles that were taken from the Pulawska pigs organized in two feeding groups (I, II) with the same quantity of animals. The animals in group I (control) were fed mixtures of barley, triticale, extracted soybean meal, and mineral and vitamin additives. The fatteners in the experimental group were, however, fed mixtures with 10 % of low-tannin faba bean seeds that replaced the post-extraction soybean meal. The partial substitution of post-extraction soybean meal with a faba bean meal had no statistically significant (p ≥ 0.05) effect on the content of basic nutrients and minerals as well as on the share of saturated and unsaturated fatty acids in the lipids of the two muscles analysed. Though, in the musclus longissimus lumborum and semimembranosus of the fatteners in group II, it significantly (p ≤ 0.05) increased the percent content of α-linolenic acid (by 0.02 % and 0.01 %, respectively) and dihomo-γ-linolenic acid (by 0.18 % and 0.05 %, respectively). The composition of the feed mixtures used to feed Pulawska pigs did not impact the hydrogen ion concentration (pH1 and pH24), water holding capacity, and colour parameters L* and b* of the both muscles. The muscles of the experimental pigs were characterized by a larger saturation of the red colour (a*); however, only in the case of m. longissimus this difference was confirmed to be statistically significant. The Longissimus lumborum and semimembranosus muscles of the pigs fed mixtures with faba bean were characterized by a significantly (p ≤ 0.05) lower drip loss (20 % and 10 % respectively), and by better sensory characteristics, in particular by the better texture parameters: tenderness and juiciness (p ≤ 0.05).

Authors and Affiliations

Anna Milczarek, Maria Osek

Keywords

ADAPTING IC-DAD METHOD WITH SAMPLE PREPARATION AS MODIFIED BY AUTHORS TO DETERMINE CONTENT OF NITRATES (III) AND NITRATES (V) IN FOOD PRODUCTS

A non-suppressor ion chromatography method (IC) with a diode array detection (DAD) was applied to determine the content of nitrates(III) and nitrates(V) in selected food products. An experimental material consisted of...

EP ID EP128566
DOI 10.15193/zntj/2016/104/101
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