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

Christodoulou, V.; Ambrosiadis, J.; Sossidou, E.; Bampidis, Vasileios; Arkoudilos, John; Hučko, B.; Iliadis, C.

doi:10.1016/j.meatsci.2006.02.008

Cited by 13 publications

(14 citation statements)

References 17 publications

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“…Currently, it is the main component of complete mixes fed to broiler chickens (Christodoulou et al . ). The SBM available in the European market is nearly 90% genetically modified.…”

Section: Introductionmentioning

confidence: 97%

“…For many years, thermal, barothermal and barohydrothermal processes have been successfully used, including toasting, conditioning, extrusion and recently also micronization (Christodoulou et al . ; Dymińska et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…The introduction of adequate nutrition can modify to some extent the fatty acid profile of broiler meat fat, yielding a product with the desired nutritional and dietary characteristics (Christodoulou et al . ; Garsen et al . ; Wood et al .…”

Section: Introductionmentioning

confidence: 99%

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Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat

Kiczorowska

Samolińska

Andrejko

2016

Animal Science Journal

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This study aimed to evaluate the effect of micronized pea seeds introduced into feed mixes for broilers on the slaughter yield, blood lipid parameters, content of fatty acids in selected tissues, and meat quality. The studies involved 150 1-day-old Ross 308 chicks split into three groups (for 42 days). The feed rations differed in terms of the source of proteins: in the control group (C), it was post-extraction soybean meal (SBM) 100%; in group I, SBM 50% and micronized peas 50%; and in group II, micronized peas only, 100%. Irradiated pea seeds added to the feed ration for chicks reduced the fattening grade of carcasses (P < 0.05). Additionally, significant improvement of blood lipid indices was recorded. The share of the irradiated pea seeds in feed mixes decreased the share of saturated fatty acids in the muscles and abdominal fat and had a positive effect on the n-6/n-3 ratio, hypocholesterolemic / hypercholesterolemic ratio, as well as the atherogenic and thrombogenic indices (P < 0.05).

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“…Currently, it is the main component of complete mixes fed to broiler chickens (Christodoulou et al . ). The SBM available in the European market is nearly 90% genetically modified.…”

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat

Kiczorowska

Samolińska

Andrejko

2016

Animal Science Journal

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“…The majority of soybean supplies in Europe are imported from non-European countries (Christodoulou et al, 2006), and several farmers have attempted to identify protein source alternatives to soybean to reduce feeding costs (Mordenti et al, 2012). Soybeans are largely genetically modified and, genetically modified organisms (GMO)-free products are difficult to find on the national market and are very expensive.…”

Section: Introductionmentioning

confidence: 99%

Effect of Replacing a Soy Diet withVicia FabaandPisum Sativumon Performance, Meat and Fat Traits ofCinta SenesePigs

Sirtori¹,

Crovetti²,

Acciaioli³

et al. 2015

Italian Journal of Animal Science

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The aim of this study was to investigate the effect of diets containing genetically modified organism-free legumes as a replacement of soybean on the basis of performance, carcass composition and quality of local pig meat (Cinta Senese). Twenty-four Cinta Senese barrows were divided into 3 dietary groups and were each fed with a diet containing different protein sources: soybean meal (SOY), Vicia faba (FABA) and Pisum sativum (PEA) (8 pigs for each group). The diets were isonitrogenous and isocaloric and contained approximately 14.5% crude protein and 14.8 MJ/kg of digestible energy (on dry matter). Each group was reared outdoors in a paddock of 3500 m 2 . In vivo performances were not different among groups. At slaughter, differences in subcutaneous fat thickness appeared only in the outer layer, at the last thoracic vertebra level, which was lowest in the PEA group. No differences were found in the sample joint composition. With regard to the chemico-physical traits of meat and fat, the FABA group had the highest values of redness in lean and backfat, while the PEA group showed higher moisture and lower fat content in meat compared to the SOY group. Differences in the fatty acid profile of backfat were found only for the C16:1 percentage that was higher in FABA than SOY pigs. In conclusion, Vicia faba and Pisum sativum could be a good alternative to soybean in the growing-fattening of Cinta Senese pigs.

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“…Literature on the use of alternative legume seeds in animal nutrition is copious, covers a long time period and has caused renewed interest in recent years Hadjipanayiotou, 2002;Loe et al, 2004;Christodoulou et al, 2005Christodoulou et al, , 2006Lanza et al, 2007;Liponi et al, 2007;Stein et al, 2006). Focusing the attention on the use of alternative legume seeds (Faba bean var minor; Pisum sativum; Cicer arietinum) in lamb nutrition, several studies showed that their use did not negatively affect growth, slaughter performances or meat quality (Surra et al, 1992;Purroy et al, 1992;Hadjipanayiotou, 2002;Antongiovanni et al, 2002;Lanza et al, 1999Lanza et al, , 2001Lanza et al, , 2003aLanza et al, , 2003b.…”

Section: Introductionmentioning

confidence: 99%

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

Lanza

Fabro

Scerra

et al. 2011

Italian Journal of Animal Science

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The aim of this experiment was to study the effect of concentrates including legume seeds (Vicia faba var. minor or Pisum sativum) on lamb performances and meat quality, emphasizing the intramuscular fatty acid composition. Thirty lambs (14.5 +/- 3.45 kg live weight) were randomly assigned to three dietary treatments: i) group fed on concentrate including 400 g/kg of peas (PEA); ii) group fed on concentrate including 380 g/kg of faba bean (FB); iii) group fed on concentrate including 180 g/kg of soybean meal (SBM). Growth and slaughter performances were not affected by treatments as well as physical and proximate chemical meat characteristics. FB and SBM meat showed higher (P< 0.001) vaccenic acid levels compared to PEA meat. Oleic acid was higher (P< 0.05) in PEA meat compared to SBM meat while its level in FB meat was similar to counterparts. Linoleic acid levels tended to increase (P< 0.10) in SBM lambs compared with PEA animals. PEA group showed higher (P< 0.001) alpha-linolenic acid proportions compared with FB and SBM groups and a tendentially higher (P< 0.10) eicosapentaenoic acid content compared with SBM meat. As a result, total n-3 fatty acids were higher (P< 0.05) in PEA meat compared to SBM one while the proportions in FB meat were at intermediate level. These findings accounted for a lower and more favourable (P< 0.001) n-6/n-3 ratio in PEA group compared with counterparts. Peas based-concentrate seemed to be more effective than faba bean-or soybean meal-included concentrates to improve the acidic profile of meat leading to higher a-linolenic acid levels and a lower n-6/n-3 ratio

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

Cited by 13 publications

References 17 publications

Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat

Effect of micronized pea seeds (Pisum sativum L.) as a substitute of soybean meal on tissue fatty acid composition and quality of broiler chicken meat

Effect of Replacing a Soy Diet withVicia FabaandPisum Sativumon Performance, Meat and Fat Traits ofCinta SenesePigs

Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

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