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Moringa oleifera as an alternative protein source to soybean meal in pig production
Due to the rather ideal amino acid composition, soybean meal (SBM) is commonly used as the sole protein source in pig diets. In countries where this protein source is not easily available, alternative protein sources such as Moringa olifera (MO) leaves have been proposed for pig diets. The aim of the present study was to establish the impact of replacing SBM by MO in a finisher diet on growth performance and carcass and meat quality. For the study, 24 Swiss Large White pigs from 6 litters were selected at 66.7 kg BW and assigned within litter to 2 treatments: finisher diet containing SBM (7.18%) and MO (15.56) as the major protein source. All pigs were reared in one pen equipped with 4 automatic feeders equipped with individual pig recognition system. They had ad libitum access to the assigned isonnitrogenous (162 g/kg DM) and isoenergetic (14.4 MJ/kg DM) diets. The pigs were weighed weekly and individual feed intake was monitored daily. After 55 d of feeding, pigs were slaughtered and organ weights and carcass and meat quality traits were assessed. Body weight at slaughter was 8.59 kg lighter (109.87 vs. 118.46 kg; P<0.01) in MO than SBM pigs. The lower (771 vs 954 g/d; P<0.01) growth rate was a result of the lower average daily feed intake (2.71 vs 3.41 kg/d; P<0.01) whereas gain:feed was not affected (284 vs. 280 g/kg; P=0.49). Hot carcass weight and carcass yield was lower (87.30 vs. 97.45 kg; 79.42 vs. 82.27%; P<0.01 for each) in the MO group. Due to heavier (P≤0.06) ham (17.46 vs. 16.76%) and shoulder (12.09 vs. 11.23%) and lower (14.78 vs. 16.31%; P<0.01) subcutaneous fat weight, lean meat percentage was greater in MO than SBM pigs (55.17 vs. 53.36%; P=0.05). Expressed as percentage hot carcass weight, relative liver weight was greater (8.08 vs. 7.09%; P<0.01) and relative kidney (1.48 vs. 1.63%) and lung weight (2.61 vs. 2.74%) were lower (P<0.01 for each) in MO pigs. The loin of MO pigs was less (P<0.01) red (a*: 5.0 vs. 5.8) and yellow (2.1 vs. 2.6) and ultimate pH was 0.1 units greater (5.6 vs. 5.5; P=0.02). Similar effects were observed on backfat color. Water holding capacity but not shear force was impaired in the loin of MO pigs as drip loss (1.35 vs. 0.88%), thaw (8.47 vs. 6.91%) and cooking loss (23.14 vs. 21.90%) were greater (P≤0.06). Despite similar nutrient content of the finisher diets, replacing SBM by MO not only impaired growth but also negatively affected important meat quality traits.
Keywords: Moringa oleifera, protein source, pig