Effect of Alfalfa Protein Concentrate (APC) Supplementation to Fattener Diets on Performance, Carcass Traits and Meat Quality

The aim of the study was to estimate the effects of different levels of alfalfa protein concentrate (APC) supplementation on pig performance, carcass value and meat quality. The experiment was conducted on 50 crossbred pigs (PL × PLW) × Duroc of 29.0±0.5 kg initial body weight, which were divided into four treatment groups. Control (C) group was fed standard mixtures, groups E15 and E30 were fed with 1.5% or 3.0% APC additive, respectively. In group E30P the animals received feed including 3.0% APC for 14 days, followed by 14 treatment-free days. The production results were based on AGD, FCR, FI. Some slaughter traits and carcass value were measured. Determinations were carried out for physicochemical properties of fresh and thermally treated m. longissimus. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze the fatty acid profile and cholesterol content. The recorded ADG was by 4.8% higher and FCR by 4.3% lower in E30P group as compared to control. The loin eye area was larger than in group C by 7.0% and by 8.3% in groups E30 and E30P, respectively. Carcass meatiness was also higher in groups E30 and E30P as compared to control, by 5.0% and 5.6%, respectively. The higher (P≤0.05) TPA parameters (hardness, chewiness and gumminess), as compared to control, was characteristic of the meat from animals receiving 3.0% APC. The lowest cholesterol content in the tissue samples (backfat, m. longissimus, liver) was recorded in group E30 (1.01, 0.51, 3.19 mg/g, respectively). Better fatty acid composition in backfat and m. longissimus was observed after 3.0% APC introduction into fatteners diet.