Pea and faba bean seeds as protein sources in growing-finishing heavy pigs diets: effect on grown performances, carcass characteristics and on fresh ans seasoned Parma ham quality

Aldo Prandini, Francesco Masoero, Samantha Sigolo, Mauro Morlacchini, Carla Cerioli

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The effect of pea and faba bean inclusion in growing-finishing heavy pig diets was evaluated. The following iso-lysinic and iso-energetic diets offered to the pigs in three phases (40-80;80-120; 120-160 kg) were compared: CTR, control diet with soybean meal (SBM) as protein source; RP, CTR diet where pea replaced SBM;RF, CTR diet where faba bean replaced SBM. 126 animals were randomly divided in 3 homogeneous groups with 42 animals each (7 pens with 6 animals each per treatment). The RP and RF diets did not negatively affect the carcass characteristics both of the pigs slaughtered at the conventional weight (127.5 kg) and heavy pigs (158.5 kg). The pigs fed the RP and RF diets ate similarly to the pigs fed the CTR overall the trial but RF pigs grew better than CTR animals. The subcutaneous fat of the fresh hams destined for Parma ham production and obtained from pigs fed RP diet had a higher omega 3 fatty acid percentage. Moreover, the RP and RF diets resulted in fat with better omega3/omega 6 ratio compared with CTR. All the fat samples had iodine numbers within the limit value (70) reported by the Production Disciplinary of Parma ham. No treatment effect was found on the analytical and sensorial characteristics of the Parma hams, except for the aged taste which was more intense in the hams obtained from pigs fed the RF diet. These results indicate that pea and faba bean may be used as an alternative to imported SBM.
Lingua originaleEnglish
pagine (da-a)236-243
Numero di pagine8
RivistaItalian Journal of Animal Science
Volume10
Stato di pubblicazionePubblicato - 2011

Keywords

  • faba
  • pea
  • pig
  • protein

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