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

<p>Modern hybrid varieties of rye can be successfully used for feeding pigs. The aim of the research was to determine the effects of different levels (20%, 40% and 60%) of hybrid rye in diet on the growth, slaughter value, chemical composition, physical and sensory traits and the fatty acids profile in pork meat. The experiment was performed with 100 Polish Landrace pigs that were randomly allocated into 4 groups: control, without rye, and experimental with hybrid rye addition. After slaughter lean meat content estimation, carcass traits, quality characteristics and the fatty acids profile of the <italic>longissimus lumborum</italic> muscle were determined. No significant influence on the growth performance, carcass traits and the majority of physical traits, basic composition, cholesterol content and sensory features of the <italic>longissimus lumborum</italic> muscle was found. The type and levels of cereals significantly change the FA profile. More favorable values for PUFA and the ratio of n-6/n-3 acids were obtained in pigs fed with hybrid rye than with a mix of wheat with barley. In conclusion, feeding pigs with hybrid rye at the level of 20–60% in the diet results in positive effects in the fatty acids profile, without compromising daily gain, feed intake, carcass traits, physicochemical and sensory attributes of pork meat.</p>
</abstract>

Modern hybrid varieties of rye can be successfully used for feeding pigs. The aim of the research was to determine the effects of different levels (20%, 40% and 60%) of hybrid rye in diet on the growth, slaughter value, chemical composition, physical and sensory traits and the fatty acids profile in pork meat. The experiment was performed with 100 Polish Landrace pigs that were randomly allocated into 4 groups: control, without rye, and experimental with hybrid rye addition. After slaughter lean meat content estimation, carcass traits, quality characteristics and the fatty acids profile of the longissimus lumborum muscle were determined. No significant influence on the growth performance, carcass traits and the majority of physical traits, basic composition, cholesterol content and sensory features of the longissimus lumborum muscle was found. The type and levels of cereals significantly change the FA profile. More favorable values for PUFA and the ratio of n-6/n-3 acids were obtained in pigs fed with hybrid rye than with a mix of wheat with barley. In conclusion, feeding pigs with hybrid rye at the level of 20–60% in the diet results in positive effects in the fatty acids profile, without compromising daily gain, feed intake, carcass traits, physicochemical and sensory attributes of pork meat.

The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics

Annals of Animal Science

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

Modern hybrid varieties of rye can be successfully used for feeding pigs. The aim of the research was to determine the effects of different levels (20%, 40%...

The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics

Publié en ligne: 03 mai 2023

Pages: 529 - 536

Reçu: 16 sept. 2021

Accepté: 17 oct. 2022

DOI: https://doi.org/10.2478/aoas-2022-0077

Mots clés
hybrid rye, pigs, feeding, growth, quality of meat

© 2023 Dariusz Lisiak et al., published by Sciendo

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

The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics

Publié en ligne: 03 mai 2023

Pages: 529 - 536

Reçu: 16 sept. 2021

Accepté: 17 oct. 2022

DOI: https://doi.org/10.2478/aoas-2022-0077

Mots cléshybrid rye, pigs, feeding, growth, quality of meat

© 2023 Dariusz Lisiak et al., published by Sciendo

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

Mots clés
hybrid rye, pigs, feeding, growth, quality of meat