The effects of soybean press cake on productive traits and meat quality of italian heavy pigs intended for parma ham production

Sixty castrated male pigs (initial average body weight 26 kg) were allotted to two experimental groups, one of which was fed a diet containing solvent extracted (SE) soybean meal, whereas the other received a diet in which SE soybean meal was entirely replaced by soybean press cake (CAKE). Pigs were slaughtered at about 160 kg body weight, according to the rules for Parma Ham production. The soybean source did not significantly (P>0.05) affect the growth traits (ADG and FCR), slaughtering parameters (dressing out, lean meat percentage and lean cuts yields) and meat quality (pH, colour and Water Holding Capacity). From a human nutritional standpoint, soybean press cake favourably influenced the acidic composition of the subcutaneous fat of the thighs. Heavy pigs receiving soybean press cake showed, in fact, a significantly (P<0.001) lower relative content of saturated fatty acids (SFA) and an increased (P<0.05) level of polyunsaturated fatty acids (PUFA) in comparison with animals fed the diet containing SE soybean meal. No negative effects were noted with respect to ham attitude for long-term curing.