The study objective was to evaluate the impact of different contributions of pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent on the level of selected bioactive substances in pork meat. One hundred three cross-breed piglets: ♀ (Landrace × Yorkshire) × ♂ Duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 – 17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds D4 – 17.5% blue lupin seeds) were used instead of genetically modified soybean meal (SBM-GM). In each of the experiments 50 animals were divided into 5 groups (control – C, and four experimentals), placed in group pens, each for 10 individuals (sex ratio barrows : gilts – 1:1). The animals were weighed and tagged before the experiments. The initial body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea “seeds” contribution) the concentration of carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%, 56.8%, 40.9% and 65.9% respectively. In the experiment II (progressive lupin “seeds” contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded that pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent are an alternative to SBM-GM, increasing the nutritional value of pork meat.
