The aim of the study was to estimate the effects of different levels of alfalfa protein
concentrate (APC) supplementation on performance, carcass value and meat quality.
The experiment was conducted on 50 crossbreed pigs (PL × PLW) x Duroc of 29.0 ± 0.5
kg initial body weight, which were divided into four treatment groups. Control (C)
group was fed standard mixtures, group E15 and E30 were fed with 1.5 % or 3.0 %
APC additive respectively. In group E30P the animals received feed including 3.0 %
APC for 14 days, followed by 14 treatment-free days. The production results were based
on AGD, FCR, FI. Some slaughter traits and carcass value were measured.
Determinations were carried out for physicochemical properties of fresh and thermally
treated m. longissimus. The tissue samples (backfat, m. longissimus, liver, heart) were
collected to analyze the fatty acid profile and cholesterol content. The recorded ADG
was by 4.8 % higher and FCR by 4.3 % lower in E30P group as compared to control .
The loin eye area was larger than in C group by 7.0 % and by 8.3 % in groups E30 and
E30P, respectively. Carcass meatiness was also higher in groups E30 and E30P as
against to control, by 5.0 % and 5.6 % respectively. The higher (P≤0.05) TPA
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parameters (hardness, chewiness and gumminess), as compared to control,
characterized the meat from animals receiving 3.0 % APC. The lowest cholesterol
content in the tissue samples (backfat, m. longissimus, liver) was recorded in E30 group
(1.01; 0.51; 3.19 mg/g, respectively). Better fatty acid composition in backfat and m.
longissimus was observed after 3.0 % APC introduction into fatteners diet.