Abstract
The aim of the study was to determine meat quality of Puławska pigs fed mixtures containing faba beans and dried corn distillers grains (DDGS). Thirty animals were divided into three equal groups: control (I) and two experimental ones (II and III). Pigs were kept in pens and fed collectively ad libitum, the same mixtures throughout the fattening period. In the mixture for the animals of the control group the only raw material for high-protein was soybean meal, while in the mixtures of the experimental groups 37% of extracted soybean meal protein was replaced by faba bean (group II) or DDGS (group III). The use of the same amount of protein in the form of low-tannin faba bean in the place of soybean meal did not affect the quality of the meat, but using dried corn distillers grains had a positive impact on the dietetic value of meat because it reduced (P ≤ 0.01) the amount of intramuscular fat (IMF) and increased its share of polyunsaturated fatty acids in both analyzed muscles. The sensory analysis showed that the muscles of pigs fed the mixture with DDGS were significantly (P ≤ 0.05) the least juicy and they obtained the lowest average scores for 4 rated traits.
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