Efficiency of pea seeds in sow, piglet and fattener feeding
E. Hanczakowska A D , J. Księżak B and M. Świątkiewicz C
+ Author Affiliations
- Author Affiliations
A Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska Street 1, 32-083 Balice, Poland.
B Department of Forage Crop Production, Institute of Soil Science and Plant Cultivation State Research Institute, 24-100 Puławy, Poland.
C Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska Street 1, 32-083 Balice, Poland.
D Corresponding author. Email: ewa.hanczakowska@izoo.krakow.pl
Animal Production Science 59(2) 304-313 https://doi.org/10.1071/AN17487
Submitted: 13 April 2017 Accepted: 13 November 2017 Published: 7 February 2018
Abstract
Two varieties of pea, one white flowering (cv. Tarchalska) and one colour flowering (cv. Milwa), partly replaced soybean meal in the diet of sows and their progeny, namely, piglets and growing pigs. The effect of a feed enzyme supplement (Ronozyme VP) was also determined Animal performance and carcass and meat quality were estimated using standard methods. There was no significant difference in the sow bodyweight, number of piglets born and litter weight between the treatments. After weaning, bodyweight gains of piglets in all groups were similar. During the fattening periods, the bodyweight gains of the pigs receiving cv. Milwa were significantly higher than those fed with cv. Tarchalska. The bodyweight gains in the control group were intermediate. The enzyme supplement did not improve bodyweight gains. The digestibility of protein (and in the grower period, also crude fibre and N-free extractives) was higher in the pigs receiving cv. Milwa than in those fed with cv. Tarchalska. There was no significant difference in carcass traits, except for the amount of meat in the ham, which was the highest in the control and lowest in the Milwa group. The intramuscular fat of the pigs fed with cv. Milwa contained significantly more of saturated fatty acids and less of unsaturated fatty acids than did both the control and the pigs fed with cv. Tarchalska. The peas had little effect on the physical traits of the meat; they improved its water-holding capacity but did not change its colour and lightness. Cv. Tarchalska significantly lowered all estimated sensory properties. It is concluded that pea seeds, especially the colour-flowering varieties, may be replacements of soybean meal, in moderate amounts, in the whole cycle of pig nutrition.
Additional keywords: digestibility, feed enzymes, growing–finishing pigs, meat quality, performance.
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