<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar meal characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect of guar meal protein fed to pigs on carcass quality and the content of major nutrients and fatty acids in the <italic>longissimus lumborum</italic> (LL) muscle. Pigs were divided into four groups. Control group (1) animals were fed diets containing SBM as the main protein source. In diets for experimental groups 2, 3 and 4, SBM protein was replaced with guar meal protein in 25%, 50% and 75%, respectively. It was found that SBM replacement with guar meal protein at 25% affected carcass weight and the lean content, fat content and protein content of the ll muscle. An analysis of linear correlations revealed a strong negative correlation between the concentrations of monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) in the LL muscle of pigs fed diets containing 25% of guar meal protein, which is nutritionally desirable. The results of this study suggest that the dietary inclusion of guar meal protein at up to 25% of SBM protein has no negative effects on the fattening performance of pigs. Meat quality was not affected by diets fortified with guar meal protein.</p>
</abstract>

Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar meal characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect of guar meal protein fed to pigs on carcass quality and the content of major nutrients and fatty acids in the longissimus lumborum (LL) muscle. Pigs were divided into four groups. Control group (1) animals were fed diets containing SBM as the main protein source. In diets for experimental groups 2, 3 and 4, SBM protein was replaced with guar meal protein in 25%, 50% and 75%, respectively. It was found that SBM replacement with guar meal protein at 25% affected carcass weight and the lean content, fat content and protein content of the ll muscle. An analysis of linear correlations revealed a strong negative correlation between the concentrations of monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) in the LL muscle of pigs fed diets containing 25% of guar meal protein, which is nutritionally desirable. The results of this study suggest that the dietary inclusion of guar meal protein at up to 25% of SBM protein has no negative effects on the fattening performance of pigs. Meat quality was not affected by diets fortified with guar meal protein.

The Effect of Dietary Supplementation with GUAR (<italic>Cyamopsis tetragonoloba</italic>) Meal Protein on the Quality and Chemical Composition of Pig Carcasses

University of Warmia and Mazury in Olsztyn

Department of Commodity Science and Animal Raw Material Processing

Department of Animal Nutrition and Feed Science

Department of Entomology, Phytopathology and Molecular Diagnostics

Department of Animal Nutrition, Faculty of Animal Science

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The Effect of Dietary Supplementation with GUAR () Meal Protein on the Quality and Chemical Composition of Pig Carcasses

Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar...

The Effect of Dietary Supplementation with GUAR (Cyamopsis tetragonoloba) Meal Protein on the Quality and Chemical Composition of Pig Carcasses

Online veröffentlicht: 13. Nov. 2023

Seitenbereich: 1095 - 1104

Eingereicht: 21. Juli 2022

Akzeptiert: 06. Feb. 2023

DOI: https://doi.org/10.2478/aoas-2023-0020

Schlüsselwörter
guar meal protein, meat quality, fatty acid, feeding, physicochemical parameters,

© 2023 Krzysztof Karpiesiuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

The Effect of Dietary Supplementation with GUAR (Cyamopsis tetragonoloba) Meal Protein on the Quality and Chemical Composition of Pig Carcasses

Online veröffentlicht: 13. Nov. 2023

Seitenbereich: 1095 - 1104

Eingereicht: 21. Juli 2022

Akzeptiert: 06. Feb. 2023

DOI: https://doi.org/10.2478/aoas-2023-0020

Schlüsselwörterguar meal protein, meat quality, fatty acid, feeding, physicochemical parameters,

© 2023 Krzysztof Karpiesiuk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
guar meal protein, meat quality, fatty acid, feeding, physicochemical parameters,