Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

Abstract

The study objective was to evaluate the impact of different contributions of pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent on the level of selected bioactive substances in pork meat. 100 individuals three-breed cross piglets: ♀ (landrace × yorkshire) × ♂ duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 -17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds) were used instead of SBM-GM. In each of the experiments 50 animals were divided into 5 groups (control - C, and four experimental), placed in group pens, each for 10 individuals (sex ratio hogs : sows - 1:1). The animals were weighed and tagged before the experiments. The mean body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea contribution) the concentration of Carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%; 56.8%; 40.9% and 65.9% respectively. In the second experiment (progressive lupin contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded, that pea (Pisum sativum) cultivar Hubal and blue lupine (Lupinus angustifolius) cultivar Regent are an alternative to SBM-GM, increasing the nutritionally valuable of pork meat.

Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality

“…Degola and Jonkus [29] replacing SB with two levels of inclusion of pea, found no difference in carcass characteristics. So ńta et al [12] and Smith et al [41], gradually reducing the amount of SB used and increasing the percentage of pea administered, did not find differences in carcasses traits.…”

“…Antinutritional compounds encompass alkaloids, flavonoids, glycosides, isoflavones, phenols, phytosterols, phytic acid, protease inhibitors, saponins, and tannins [28]. Non-processed and/or processed legume seeds have the highest potential to replace SB, avoiding the presence of GMO in feed mixtures for monogastric animals [12]. They are also a cheap energy and amino acid source in cereal-based diets.…”

“…Despite the impact of SB cultivation on tropical forest ecosystems [9] and the increasing awareness of the unsustainability of feeding livestock with diets based mostly on imported feed proteins [10], SB is still the first choice among protein feeds due to both its quality and its accessibility. Especially for monogastric (pigs and poultry) animals, post-extraction soybean meal (SBM) represents the main source of protein [11,12]. Eventually, feeding livestock with proteins also used by humans may worsen feed/food competition and impact food security [13].…”

Transcriptomic Analyses Reveal the Effects of Walnut Kernel Cake on Adipose Deposition in Pig

“…However, soybean is the first choice among protein feeds due to its quality and accessibility. Especially for monogastric animals, post-extraction soybean cake represents the main source of protein [2,3]. The production and supply of soybean are critical due to their environmental impact and feed competition for land use [4,5].…”