The aim of this study was to determine the effect of different vegetable protein sources in complete
finisher diets on the fattening performance of pigs, carcass quality and the nutritional
value of pork. A feeding trial was performed on 72 finishing pigs divided into 3 experimental
groups, which were fed complete finisher diets containing the following sources of vegetable
protein: group S – genetically modified soybean meal, group P – low-tannin pea ‘Albatros’ and
00-rapeseed meal, group B - high-tannin faba bean ‘Nadwiślański’ and 00-rapeseed meal.
Performance was evaluated based on daily gains and feed efficiency for the fattening period
from 65 to 105 kg body weight. Defined indicators for slaughter carcasses, chemical composition
and fatty acid profile of m. longissimus dorsi lumborum were assessed. Significant decrease
(by 5.1%) in the average daily gain of pigs was observed in group B. Backfat thickness was also
significantly higher in the carcasses of group B pigs, in comparison with group S. The intramuscular
fat content of m. longissimus dorsi lumborum was significantly lower in group P than
in the remaining groups. The replacement of genetically modified soybean meal with low-tannin
pea ‘Albatros’ contributed to a decrease in the concentrations of saturated fatty acids (P < 0.05)
and an increase in the levels of unsaturated fatty acids in the intramuscular fat of m. longissimus
dorsi lumborum. A more desirable UFAs / SFAs ratio and lower total cholesterol was observed
in the meat of pigs fed a diet containing mixtures of seed peas and faba bean.
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