Influence of diets containing raw or extruded peas instead of soybean meal on meat quality characteristics in growing-finishing pigs

Abstract

An experiment was conducted to evaluate the effect of pea-based diet fed to growing and finishing pigs on performance, carcass and meat quality. Thirty pigs (Slovak White Meaty or crossbred Slovak White Meaty × Pietrain) were tested for the malignant hyperthermia (MH) syndrome using a DNA based test. Pigs were allotted to control and experimental groups (of 10 pigs each, equal for normal – NN and he-terozygotes – Nn and equal for barrows and gilts) with 2 pigs per pen. Pigs receiving the control treatment were fed soybean meal diets. In all diets fed to experimental pigs the soybean meal was replaced by 30% of raw or extruded pea-based meal balanced on an isonitrogenous and isoenergetic level. Pig performance was monitored for the entire experimental period. At the conclusion of the experiment, carcass and meat quality were measured. The results did not show any effects of dietary treatments on average daily gain (P > 0.05). The evaluation of carcass composition showed no significant differences (P > 0.05) in backfat and lean percentage values between the control and experimental pigs. Chemical composition (total water, protein, intramuscular fat) and fatty acid profile did not differ among treatments (P > 0.05). The differences in the omega-6/omega-3 ratio were significant (P > 0.05) between animals fed the control ration with soybean meal and animals receiving the pea ration. No differences were observed between control and experimental pigs in pH (45 min and 24 h), colour (24 h), drip loss (24 h) and tenderness (5 day) measured with Warner-Bratzler instrument (P > 0.05). In conclusion, peas may replace the soybean meal in diets fed to growing and finishing pigs without negative influence on pig performance, carcass composition and meat quality.