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Effect of different protein sources on the meat quality of Złotnicka Spotted pigs with particular emphasis of slaughter body weight
Abstract The aim of the study was to determine the impact of protein feeding from Fabaceae plants and the final slaughter weight on the quality of meat of native Złotnicka Spotted pigs. The experiment was carried out on 96 fattening pigs (48 barrows and 48 gilts) of the Złotnicka Spotted breed. Animals were divided into 4 feeding groups: group A – control cereal-soybean mixture, and 3 experimental mixtures containing different types of domestic protein sources (groups B - lupin, C - faba beans and D - peas). All diets were isoproteic and isoenergetic within the fattening phase, i.e. grower and finisher. In addition, pigs were fattened to 3 different slaughter weights: 120, 130 and 140 kg. The type of protein had no effect on fattening and slaughter traits. These traits (feed intake [kg], gaily gain during fattening [g/day], mean backfat thickness [mm]) were influenced by the body weight of the pigs at slaughter (p<0.01). It was found a statistically significant interaction effect between feeding group and body weight on the fat, the fatty acid profile of meat (longissimus lumborum) and on oxidative stability (thiobarbituric acid reactive substances - TBARS) of meat. Increasing the slaughter weight to 140 kg affects increasing the fat content (p<0,05) of meat (longissimus lumborum) primarily in groups of pigs fed on cereal-soy mix (A) and faba beans (C). In addition, fat up to 140 kg and feeding with faba beans (C) and peas (D) has a beneficial effect by reducing the proportion of PUFA n-6/n-3 in meat (p<0,05). Finally, the benefit of feeding pigs with faba beans (C) up to a slaughter weight of 140 kg is the reduction of TBARS of meat (p<0,05). In conclusion, increasing the slaughter weight up to 140 kg and the use in the feed mixture of faba beans improves the nutritional value and oxidation durability of pork.
Analysis of Physical Parameters and Chemical Composition of Offal From Puławska Fattening Pigs Raised in Deep Litter and Slatted Floor Housing Systems
Abstract The objective of this study was to comparatively analyse the physical parameters, basic chemical composition and the macro- and microelement content of offal obtained from fattening pigs raised in deep litter and slatted floor housing systems. The experiment involved a group of 80 Puławska fatteners, including 40 pigs kept in deep-litter pens (group I) and 40 pigs in slatted pens without bedding (group II). Offal (tongues, kidneys, hearts, lungs and livers) was evaluated for weight, physical characteristics (pH45, pH24, WHC), chemical composition (water, protein, fat) and the content of minerals: macro- (K, Na, Mg, Ca) and microelements (Zn, Fe, Mn, Cu). Based on the results obtained, associations were found between housing system and basic chemical composition of some offal, i.e. percentage of water (slatted floor<deep litter) and protein (slatted floor>deep litter) in lungs, content of protein (slatted floor>deep litter) and fat (slatted floor<deep litter) in liver, and content of fat in heart (slatted floor<deep litter). The amount of macro- and microelements was significantly differentiated by the housing system with regard to the kidneys: potassium, magnesium, calcium and manganese (slatted floor<deep litter), sodium (slatted floor>deep litter); lungs: sodium (slatted floor>deep litter), potassium (slatted floor<deep litter); and liver: iron (slatted floor>deep litter) and copper (slatted floor<deep litter). In general, the housing system of fattening pigs modified the physical parameters and chemical composition of the analysed offal.
Quality and Processability of Meat in Polish Native Pigs – A Review
Abstract The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leanness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce cost of their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources.