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 com bination of pea-protein and yeast in a ratio of 2:1 was tested. The co ntent of pea-protein and yeast in the rations were 0, 7.5 and 15 %. So ybean meal was replaced with the pea-protein and yeast combination wit hout supplementation of amino acids. Fattening performance, carcass qu ality, chemical composition and subjective quality of meat were evalua ted. The ration containing 7.5 % of the pea-protein and yeast combinat ion 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 ener gy utilization as well as significantly lower protein utilization. The re were no significant differences between the groups in slaughtering performance and meat quality.