Effect of Replacing a Soy Diet with Vicia Faba and Pisum Sativum on Performance, Meat and Fat Traits of Cinta Senese Pigs

Figures & data

Table 1. Characteristics of the diets.

		Diet
	FABA	PEA	SOY
Ingredient, %
Corn	20	14	35
Barley	45	42	40
Vicia faba	22	-	-
Pisum sativum	-	31	-
Soybean meal	-	-	12
Wheat bran	12	12	12
Premix^°	1	1	1
Chemical composition, % of DM
Crude protein	14.4	14.7	14.0
Ether extract	3.0	2.2	2.4
Crude fibre	6.4	5.8	5.3
N-free extract	72.3	73.6	74.8
Ash	3.9	3.7	3.5
Lys^#	0.74	0.87	0.71
Met^#	0.21	0.23	0.27
Thr^#	0.56	0.60	0.59
Try^#	0.16	0.17	0.19
DE,^# MJ/kg DM	14.67	14.86	14.97

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; Lys, lysine; Met, methionine; Thr, threonine; Try, tryptophan; DM, dry matter; DE, digestible energy.

°Premix supplied per kg of concentrate: vitamin A, 12,000 U; vitamin B₁, 1.5 mg; vitamin B₂, 4 mg; pantothenic acid, 15 mg; vitamin B₆, 4 mg; biotin, 0.2 mg; folic acid, 0.5 mg; vitamin B₁₂, 0.02 mg; vitamin PP, 25 mg; vitamin D₃, 1800 U; vitamin E, 60 mg; vitamin K₃, 2 mg; Co, 0.8 mg; Cu, 20 mg; I, 0.8 mg; Fe, 120 mg; Mn, 60 mg; Se, 0.15 mg; Zn, 100 mg.

^#Determined as sum of the tabulated values of the ingredients.

Table 2. Effect of diet on individual in vivo performance and carcass traits.

		Diet		RSD	P
	FABA	PEA	SOY
Pigs, n	8	8	8
Initial live weight, kg	45.25	44.31	44.12	10.54	0.97
Final live weight, kg	133.4	136.4	138.2	16.59	0.85
ADG, kg	0.404	0.422	0.432	0.05	0.58
Dressing percentage, %	80.85	80.52	80.41	2.16	0.91
Backfat thickness, cm
GM total	4.90	4.49	4.76	0.70	0.51
GM outer layer	2.19	2.31	2.31	0.45	0.82
GM inner layer	2.71	2.18	2.45	0.56	0.19
LT total	4.99	4.63	4.97	0.59	0.38
LT outer layer	2.17^a	1.61^b	2.28^a	0.53	0.04
LT inner layer	2.83	3.02	2.68	0.55	0.43

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; RSD, residual standard deviation; ADG, average daily gain; GM, Gluteus medius muscle; LT, last thoracic vertebra.

^a,bValues within a row with different superscripts differ significantly at P<0.05.

Table 3. Effect of diet on sample joint composition.

	Diet			RSD	P
	FABA	PEA	SOY
Sample joint, kg	2.066	2.119	2.100	0.173	0.83
Total subcutaneous fat, %	44.69	46.61	46.89	2.63	0.22
Outer layer	18.60	19.72	18.77	1.94	0.47
Inner layer	26.09	26.89	28.12	2.89	0.39
Intermuscular fat, %	6.08	4.64	5.99	1.91	0.26
Total lean, %	39.39	39.91	38.45	2.85	0.59
PM	8.16	8.48	7.38	0.88	0.06
LL	25.33	25.89	25.92	2.38	0.86
Other lean	5.90	5.54	5.15	0.98	0.34
Bone, %	9.48	8.85	8.68	1.60	0.32

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; RSD, residual standard deviation; PM, Psoas major muscle; LL, Longissimus lumborum muscle.

Table 4. Effect of diet on physical traits of meat and fat.

	Diet			RSD	P
	FABA	PEA	SOY
LL
Drip loss, %	2.17	1.84	1.77	1.34	0.82
Cooking loss, %	25.56	24.45	24.98	2.91	0.75
Free water, cm^3	11.1	12.5	11.9	1.49	0.22
Shear force on raw meat, kg	7.70	8.24	7.63	1.50	0.68
Shear force on cooked meat, kg	10.21	11.06	9.54	3.31	0.66
pH45min	6.60	6.44	6.50	0.25	0.47
pH24h	5.77	5.88	5.69	0.16	0.08
L^*	46.49	46.08	48.28	2.69	0.25
a^*	12.24^a	10.41^b	10.88^b	1.22	0.02
b^*	3.69	2.95	3.93	1.28	0.30
Hue	0.29	0.27	0.34	0.07	0.21
Chroma	12.79^a	10.82^b	11.62^ab	1.53	0.05
Outer layer of backfat
L^*	80.95	81.53	81.88	0.90	0.16
a^*	3.10^a	2.61a	1.89^b	0.68	0.01
b^*	2.95	3.03	2.74	0.42	0.43
Hue	0.77^b	0.86^ab	0.96^a	0.1	0.01
Chroma	4.31^a	4.02^ab	3.33^b	0.69	0.04
Inner layer of backfat
L^*	83.16	82.78	83.13	0.91	0.66
a^*	2.43	2.59	2.05	0.62	0.26
b^*	2.57	2.90	2.54	0.58	0.41
Hue	0.82	0.84	0.91	0.11	0.36
Chroma	3.57	3.93	3.28	0.75	0.28

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; RSD, residual standard deviation; LL, Longissimus lumborum muscle; L*, lightness; a*, redness; b*, yellowness.

^a,bValues within a row with different superscripts differ significantly at P<0.05.

Table 5. Effect of diet on chemical composition of muscles (% on wet basis).

	Diet			Muscle		RSD	P
	FABA	PEA	SOY	LL	PM		Diet	Muscle
Moisture	72.34^ab	72.86^a	72.19^b	71.55	73.37	0.76	0.04	<0.01
Protein	22.86	21.78	21.56	21.92	21.54	0.71	0.47	0.07
Ether extract	4.15^ab	3.66^a	4.61^b	5.00	3.27	0.93	0.03	<0.01
Ash	1.11	1.14	1.22	1.11	1.21	0.17	0.16	0.06

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; LL, Longissimus lumborum; PM, Psoas major muscle; RSD, residual standard deviation.

^a,bValues within a row with different superscripts differ significantly at P<0.05.

Table 6. Effect of diet on lipid content (%) and fatty acid profile (% of total fatty acids) of both layers of subcutaneous fat.

	Diet			Layer		RSD	P
	FABA	PEA	SOY	Outer	Inner		Diet	Layer
Total lipids	76.51	77.52	77.67	76.93	77.53	4.02	0.69	0.58
C14:0	1.14	1.19	1.20	1.21	1.15	0.08	0.07	<0.01
C16:0	24.45	24.98	24.74	24.01	25.44	0.82	0.21	<0.01
C16:1	1.97^a	2.09^ab	2.15^b	2.23	1.92	0.21	0.05	<0.01
C17:0	0.27	0.13	0.20	0.26	0.14	0.26	0.34	0.11
C17:1	0.15	0.20	0.18	0.23	0.12	0.19	0.75	0.06
C18:0	12.94	12.87	12.66	11.59	14.05	0.98	0.73	<0.01
C18:1	49.71	49.49	49.40	50.38	48.69	1.53	0.84	<0.01
C18:2	7.55	7.21	7.59	8.22	6.68	0.50	0.07	<0.01
C18:3	0.21	0.20	0.22	0.24	0.18	0.03	0.13	<0.01
C20:0	0.16	0.16	0.14	0.14	0.17	0.02	0.14	<0.01
C20:1	1.11	1.11	1.08	1.10	1.10	0.10	0.49	0.90
C20:2	0.32	0.30	0.30	0.35	0.26	0.04	0.14	<0.01
SFA	38.88	39.34	38.97	37.16	40.96	1.71	0.72	<0.01
MUFA	52.94	52.82	52.80	53.88	51.83	1.53	0.96	<0.01
PUFA	8.18	7.84	8.22	8.96	7.21	0.55	0.12	<0.01
PUFA n3	0.21	0.20	0.22	0.24	0.18	0.03	0.13	<0.01
PUFA n6	7.97	7.64	8.00	8.71	7.03	0.53	0.12	<0.01

FABA, Vicia faba; PEA, Pisum sativum; SOY, soybean; RSD, residual standard deviation; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. Fatty acids lower than 0.1% are not tabulated but were considered in the sum of the respective category.

^a,bValues within a row with different superscripts differ significantly at P<0.05.