Effect of replacing soybean meal by extruded chickpeas in the diets of growing?finishing pigs on meat quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A16412" target="_blank" >RIV/60460709:41210/06:16412 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of replacing soybean meal by extruded chickpeas in the diets of growing?finishing pigs on meat quality

Original language description

The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing? finishing pigs on meat quality. In a 17 wk study 48 growing?finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300 kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1?10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental

Czech name

Efekt náhrady sojového ex. šrotu cizrnou v dietách rostoucích prasat na kvalitu masa

Czech description

The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing? finishing pigs on meat quality. In a 17 wk study 48 growing?finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300 kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1?10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GH - Nutrition of farm animals

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

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Volume of the periodical

73

Issue of the periodical within the volume

3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

529-535

UT code for WoS article

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EID of the result in the Scopus database

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