Replacing soybean meal with Narbon vetch (Vicia narbonensis L.) in pig diets: composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product

Replacing soybean meal with Narbon vetch (Vicia narbonensis L.) in pig diets: composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product

Aim of the study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vet...

Full description

Bibliographic Details
Main Authors: Wendy M. Rauw, Luis Gomez-Raya, Mercedes Martín-Pedrosa, Miguel A. Sanz-Calvo, Eduardo de Mercado-de la Peña, Juan J. Ciruelos, Emilio Gómez-Izquierdo
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas (CSIC) 2021-08-01
Series:Spanish Journal of Agricultural Research
Subjects:
sustainable pig production
local feed crops
meat quality
taste panel
soybean replacement
chemical composition
Online Access:https://revistas.inia.es/index.php/sjar/article/view/17787

Internet

https://revistas.inia.es/index.php/sjar/article/view/17787

Similar Items