The general objective of this project is to evaluate the use of winter peas, as a source of alternative Mediterranean protein, for the substitution of soy, in diets for fattening pigs in a destined rustic genotype, mainly in the production of cured products. The effect of so-called pea antinutrition factors (mainly protease inhibitors, such as trypsin) will be analyzed by increasing the inclusion of peas during fattening (20%, 30% and 40% at onset, growth and termination, respectively). ), on production and quality parameters of fresh and cured meat.
The technical objectives will be:
• Analyze the technical and economic viability and sustainability in the use of new formulas for fattening pigs, using as a protein source a local legume (winter pea) adapted to the soil-climatic conditions of Catalonia.
• Study the protein and amino acid requirements in the four phases of pig fattening and determine the effect of pea antinutrition factors on the production and physiological parameters of cross-bred pigs (Berkshire x Duroc) and slaughtered at high weights (120 -130 kg).
Matadero Frigorífico Avinyó, S.A.
Conservas AUSA, S.A.
Feed Molinet, S.L.
University of Lleida
Immaculate Argemí Armengol
(University of Lleida)
Total budget € 203,361.53
DARP funding € 83,109.63
EU funding € 62,696.74
Own financing € 57,555.15
The project will run until December 2022