The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p < 0.05) and with less IMF (p < 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p < 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2–3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.
The aim of study was to estimate the processing technology of soybeans produced in Latvia and to compare the possibilities of using the obtained soybean cake with imported soybean meal in the feeding of lactating sows and their offspring. From soybeans, which were processed into animal feed, we obtained a product with a high content of protein. The control group of sows and fattening pigs received the imported soybean meal mixed into the compound feed, but the trial groups compound feed was mixed with soybean cake grown and processed in Latvia. Fattening pigs were weighed regularly. Feed consumption was counted and feed conversion was calculated. Was determined meat quality, carcases weight, carcases length. The chemical composition of the manure was analysed. Statistical analysis of data was performed with SAS / STAT 9.22 software package. The inclusion of soy cakes grown and processed in Latvia in lactating sow feed increased sow milk yields traits by 3.9% at 21 day of piglet age. At the end of experiment higher live weight by 3.42% were found in the trial group. Carcass quality indicators and chemical composition of meat did not show significant differences. Was observed a tendency to decrease in manure the content of organic matter in the trial group by 3.25%, decrease levels of total phosphorus and ammonium nitrogen compared to the control group. Using soybean cakes grown and processed in Latvia is possible to develop feed rations that showed similar pig growth results to imported soybean meal.
Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.
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