The effect of dietary supplementation with guar (<i>Cyamopsis tetragonoloba</i>) meal protein on the quality and chemical composition of pig carcasses

Abstract Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect fed pigs carcass quality and content major nutrients fatty acids longissimus lumborum (LL) muscle. Pigs were divided into four groups. Control group (1) animals containing SBM main source. In for experimental groups 2, 3 4, replaced 25%, 50% 75%, respectively. It found that replacement at 25% affected weight lean content, fat LL An analysis linear correlations revealed strong negative correlation between concentrations monounsaturated (MUFAs) saturated (SFAs) muscle protein, is nutritionally desirable. results suggest dietary inclusion up has no effects fattening performance pigs. Meat not fortified protein.