Die Bodenkultur - Journal for Land Management, Food and Environment
A. STEINWIDDER, W. WETSCHEREK and F. LETTNER:
Use of pea-protein and yeast for pig fattening
In a fattening trial with 60 pigs (26.5 kg to 103 kg) the use of a combination of pea-protein and yeast in a ratio of 2:1 was tested. The content of pea-protein and yeast in the rations were 0, 7.5 and 15 %. Soybean meal was replaced with the pea-protein and yeast combination without supplementation of amino acids. Fattening performance, carcass quality, chemical composition and subjective quality of meat were evaluated.
The ration containing 7.5 % of the pea-protein and yeast combination showed the same fattening and slaughtering performance as compared with the control group.
The use of 15 % of the pea-protein and yeast combination tended to cause lower daily weight gain and metabolic energy utilization as well as significantly lower protein utilization.
There were no significant differences between the groups in slaughtering performance and meat quality.
Key-words: Pig fattening, pea-protein, yeast, fattening performance, meat quality.