Medycyna Wet. 66 (2), 113-117, 2010
full text
| Winiarska-Mieczan A. |
| Influence of grass pea seeds in pig diets on the fatty acid composition and sensory attributes of pork |
| The objective of the study was to determine the effect of the amount of raw or extruded grass pea seeds as a substitute for soybean and rapeseed meals in the diet of pigs, as well as the effect on the fatty acid composition and sensory characteristics of pork meat. The experiment was carried out on 120 fatteners (Polish Landrace × Polish Large White) × Pietrain breeds, in 5 feeding groups. The animals were fed mixtures containing raw or extrusion-cooked grass pea (Lathyrus sativus L.) seeds, substituting soybean and rapeseed meal completely or partly. The fatty acid profile of the experimental diets and the meat samples was determined by gas chromatography. Sensory analysis of M. adductor and M. longissimus dorsi following the thermal processing (cooking and roasting) was performed according to Bary³ko-Pikielna. A five-point scale was used for the sensory quality assessment, which included juiciness, tenderness, odour (intensity and desirability) and taste (intensity and desirability). Diets with a raw grass pea seeds as the only source of protein promoted an increase in the miristic acid level in the M. adductor and M. longissimus dorsi of the pigs. The use of diets containing raw or extruded grass pea seeds (50 or 100% of protein) resulted in a decrease (P £ 0.05) in the linoleic acid level in the adductor muscle. No effect of processing (i.e. raw or extrusion- -cooked grass pea seeds) was recorded on the total saturated, monounsaturated and polyunsaturated fatty acids level in the studied tissues. No significant influence (P £ 0.05) of the experimental diets on the sensory characteristics of the adductor and longissimus dorsi muscles. Therefore, it may be concluded that raw or extrusion-cooked grass pea seeds do not negatively influence pork quality. |
| Keywords: Lathyrus sativus, grower-finisher pig, m. adductor, m. longissimus dorsi, fatty acid, sensory analysis |