Effects of Increasing Dietary Inclusion of White Lupin on Growth Performance, Meat Quality, and Fatty Acids Profile on Growing-Fattening Pigs

This study aimed to investigate the possibility of partial replacement of genetically modified soybean meal (SBM) with raw white lupin (WL) seeds in a growing pigs’ diets and to determine its impact on performance [body weight (BW), average daily gain (ADG), average daily feed intake (ADFI)], meat quality and fatty acid profile. A total of 54 male crossbred pigs (Topigs Large White x Norsvin Landrace) x Duroc with an initial average body weight of 30.30 kg were divided into three dietary groups of 18 piglets each. The control group (CON) was fed a standardized SBM-based complete feed. In the experimental groups (WL1, WL2) the SBM was replaced with increasing levels of WL seeds [WL1-5.0% and WL2-10.0% (grower period, 30-60 kg BW), and WL1-7.0% and WL2-14.0% (finisher period, 61-110 kg BW)]. All diets were calculated to be isonitrogenous and isocaloric with similar content of total lysine and sulphur amino acids, calcium, and available phosphorous. After 83 days of fattening, the animals were slaughtered. (LD) muscle was sampled for analyses of the physicochemical traits. The results show that increasing the dietary raw WL concentration, decreased final BW (P = 0.039), ADG (P < 0.0001), and ADFI (P = 0.004) throughout the experimental period, especially in the second phase of feeding (finisher, 61-110 kg). Dietary treatments did not affect the pigs’ blood biochemical constituents. Concerning LD muscle characteristics, the redness color (a*) and collagen content was higher (P < 0.0001) in the WL-fed vs. CON group. Beneficial decrease in the values of some textural attributes (hardness, gumminess, chewiness, resilience) of LD in WL-fed vs. CON group was registered. The use of WL had a significant effect on the content of FAs, especially for eicosapentaenoic (P = 0.014), and n-3 PUFA (P = 0.045), which were higher than those fed CON diet. In conclusion, WL could be used as a replacement of SBM in the diets of growing-finishing pigs with significant improvement of meat fatty acid profile and technological properties.