dc.contributor.author | Grabez, Vladana | |
dc.contributor.author | Egelandsdal, Bjørg | |
dc.contributor.author | Kjos, Nils Petter | |
dc.contributor.author | Håkenåsen, Ingrid Marie | |
dc.contributor.author | Mydland, Liv Torunn | |
dc.contributor.author | Vik, Jon Olav | |
dc.contributor.author | Hallenstvedt, Elin | |
dc.contributor.author | Devle, Hanne Marie | |
dc.contributor.author | Øverland, Margareth | |
dc.date.accessioned | 2021-06-14T11:43:24Z | |
dc.date.available | 2021-06-14T11:43:24Z | |
dc.date.created | 2020-06-05T10:29:42Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Meat Science. 2020, 166 . | en_US |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | https://hdl.handle.net/11250/2759286 | |
dc.description.abstract | Rapeseed meal and faba beans (RSM/FB) can serve as an alternative to imported soybean meal 35 (SBM). In this study, forty Norwegian crossbred ([Landrace x Yorkshire] x Duroc) growing36 finishing pigs (108.7±4.2 kg final BW) were fed a diet with either SBM or RSM/FB as protein 37 sources. RSM/FB increased feed conversion ratio (P=0.04) in the finishing period, reduced 38 lightness (P=0.04) and yellowness (P=0.004) of meat, changed amounts of individual fatty acids, 39 but not of total SFA, MUFA and PUFA. Importantly, RSM/FB reduced the glucose level (P < 40 0.05) in meat. Lower pyroglutamic acid (P = 0.06) in RSM/FB indicate lower oxidative stress in 41 pre-rigor muscle cell. Increased abundance of free amino acids, sweet tasting metabolites, reduced 42 warmed-over flavor and flavor attributes indicated desirable properties of RSM/FB meat. To 43 conclude, RSM/FB in pig diet supported a high growth performance and carcass quality 44 comparable to SBM and had a positive effect on meat quality. | en_US |
dc.language.iso | eng | en_US |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | acceptedVersion | en_US |
dc.source.pagenumber | 13 | en_US |
dc.source.volume | 166 | en_US |
dc.source.journal | Meat Science | en_US |
dc.identifier.doi | 10.1016/j.meatsci.2020.108134 | |
dc.identifier.cristin | 1813982 | |
dc.relation.project | Norges forskningsråd: 237841 | en_US |
dc.relation.project | Norges forskningsråd: 272334 | en_US |
dc.relation.project | Norges forskningsråd: 233685 | en_US |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |