Effect of replacing soybean meal by extruded chickpeas in the diets of growing-finishing pigs on meat quality

Meat Science

Volumn 73, Issue 3, 2006, Pages 529-535

  Christodoulou, Vladimiros ^a   Ambrosiadis, John ^b   Sossidou, Evangelia ^a   Bampidis, Vasileios ^a   Arkoudilos, John ^a   Hucko, Borris ^c   Iliadis, Constantin ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Chickpeas; Extrusion; Meat quality; Pigs

Indexed keywords

CICER ARIETINUM; GLYCINE MAX; SUS SCROFA;

EID: 33646506867     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.008     Document Type: Article

References (36)

1. AOAC (Association of Official Analytical Chemists). (1990). Official Methods of Analysis of the AOAC. In K. Helrich (Ed.), (15th ed.). Arlington, VA, USA.
2. Batterham E.S., Saini H.S., Andersen L.M., and Baigent R.D. Tolerance of growing pigs to trypsin and chymotrypsin inhibitors in chickpeas (Cicer arietinum) and pigeonpeas (Cajanus cajari). Journal of the Science of Food and Agriculture 61 (1993) 211-216
3. Cameron D.N., and Enser M. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrasse pigs and its relationship with eating quality. Meat Science 29 (1991) 295-307
4. Cazarin A., Bravo F., de Uriarte L.A., and Shimada A. Tecnologia Pecuaria Mexicana 31 (1976) 27
5. Cheeke P.R. Applied animal nutrition: Feeds and feeding. 2nd ed. (1999), Prentice Hall, NJ, USA
6. Christie W.W. Gas chromatography and lipids. A practical guide (1989), The oily Press, Ayr, UK
7. Christodoulou, V., Bampidis, V. A., Sossidou, E., Ambrosiadis, J., Hučko, B., Iliadis, C., et al. (accepted). The use of extruded chickpeas in diets for growing-finishing pigs. Szech Journal of Animal Science.
8. Clydesdale M.F. Color: origin, stability, measurement and quality. In: Irwin A.T., and Singh R.P. (Eds). Food storage stability (1998), CRC Press, Boca Raton/Boston/London/NY/Washington DC, USA 175-190
9. Corino C., Magni S., Pagliarini E., Rossi R., Pastorelli G., and Chiesa L.M. Effect of dietary fats on meat quality and characteristics of heavy pig loins. Meat Science 60 (2002) 1-8
10. Department of Health and Social Security. (1984). Report on Health and Social Subjects No. 46. Nutritional aspects of cardiovascular disease. London, UK: HMSO.
11. EC. (1993). Council Regulation (EC) No. 3513/93 of 14 December 1993 amending Regulation (EEC) No. 3220/84 determining the Community scale for grading pig carcases (pp. 5-6). Official Journal L 320, 22.12.1993.
12. Eikelenboom G., Hoving-Bolink A.H., and Van der Wall P.G. The eating quality of pork. 2. The influence of intramuscular fat. Fleischwirtschaft 76 (1996) 559-560
13. Enser M., Hallet K., Hewitt B., Fursey G.A.J., and Wood J.D. Fatty acid content and composition of English beef, lamb and pork in retail. Meat Science 42 (1996) 443-456
14. Enser M., Hallett K.G., Hewett B., Fursey A.J., Wood J.D., and Harrington G. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49 (1998) 329-341
15. FAO (Food and Agriculture Organization). (pp. 105-115). FAO yearbook. Production 1992 Vol. 46 (1993), FAO, Rome, Italy
16. Fernandez X., Monin G., Talmann A., Mourot J., and Lebret B. Influence of intramuscular fat content on the quality of pig meat-I. Composition of the lipid traction and sensory characteristics of m. longissimus luborum. Meat Science 53 (1999) 59-65
17. Friedman M. Nutritional value of proteins from different food sources. A review. Journal of Agricultural and Food Chemistry 44 (1996) 6-29
18. Iliadis C. Evaluation of six chickpea varieties for seed yield under autumn and spring sowing. Journal of Agricultural Science, Cambridge 137 (2001) 439-444
19. Mason L.M., Hogan S.A., Lynch A., Sullivan K.O., Lawlor P.G., and Kerry J.D. Effect of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longisimus dorsi muscle from Landrasse and Duroc pigs. Meat Science 70 (2005) 307-317
20. Maw S.J., Fowler V.L., Hamilton M., and Petchey A.M. Physical characteristics of pig fat and their relation to fatty acid composition. Meat Science 63 (2003) 185-190
21. Mustafa A.F., Thacker P.A., McKinnon J.J., Christensen D.A., and Racz V.J. Nutritional value of feed grade chickpeas for ruminants and pigs. Journal of the Science of Food and Agriculture 80 (2000) 1581-1588
22. National Research Council. Guide for the care and use of laboratory animals (1996), National Academy Press, Washington, DC, USA
23. National Research Council. Nutrient Requirements of Swine. 10th rev. ed. (1998), National Academy Press, Washington, DC, USA
24. Piedrafita J., Christian L.L., and Lonergan S.M. Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits. Meat Science 57 (2001) 71-77
25. Santos-Silva J., Bessa R.J.B., and Santos-Silva F. Effect of genotype, feeding system slaughter weight on quality of light lambs. II Fatty acid composition of meat. Livestock Production Science 77 (2002) 187-194
26. Siegel S. Non-pararametric statistics for the behavioral sciences (1956), McGraw-Hill Kogakusha, Tokyo, Japan
27. Shimada, A. S., & Brambila, S. (1967). Tecnologia Pecuaria Mexicana 9, 27; 10, 5, 19.
28. Steel R.G.D., and Torrie J.H. Principles and procedures of Statistics. A biometrical approach. 2nd ed. (1980), McGraw-Hill Book Co., New York, NY, USA
29. Touraille C., Monin G., and Legault C. Eating quality of meat from European × Chinese crossbred pigs. Meat Science 25 (1989) 177-186
30. Van der Poel A.F.B. Effects of processing on antinutritional factors (ANF) and nutritional value of legume seeds for non-ruminant feeding. In: Huisman J., Van der Poel T.F.B., and Liener I.E. (Eds). Recent advances of research in antinutritional factors in legume seeds (1989), Pudoc, Wageningen, The Netherlands 213-229
31. Vooijs A.J., Beumer H., and Van der Poel A.F.B. Evaluation of heat treatments to improve the protein digestibility of Phaseolus vulgaris beans in pigs. In: Van der Poel A.F.B., Huisman J., and Saini H.S. (Eds). Recent advances of research in antinutritional factors in legume seeds (1993), Wageningen Pers, Wageningen, The Netherlands 473-476
32. Whittington F.M., Prescott N.J., Wood J.D., and Enser M. The effect of dietary linoleic-acid on the firmness of backfat in pigs of 85 kg live weight. Journal of the Science of Food and Agriculture 37 (1986) 753-761
33. Wood J.D., Nute G.R., Richarson R.I., Whittington F.M., Southwood O., Plastow G., et al. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Science 67 (2004) 651-667
34. Wood J.D., Richarson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., et al. Effects of fatty acids on meat quality. Meat Science 66 (2003) 21-32
35. Young O.A., and West J. Meat color. In: Hui Y.H., Nip W.-K., Rogers R.W., and Young O.A. (Eds). Meat science and applications (2001), Marcel Decker Inc., New York/Basel 63
36. Zamora J.M., Aguirre A., Shimada A., and Martinez L. Tecnologia Pecuaria Mexicana 28 (1975) 40