Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions

SIMPLE SUMMARY: Soybean is an excellent protein source for many livestock species. However, due to the economic and environmental sustainability concerns, alternatives that can serve as full or partial replacements of soybean products are increasingly being explored. This study investigated the effects of the total replacement of flaked soybean with raw pea beans on carcass characteristics and meat quality of two medium-growing broiler chicken strains reared under semi-intensive conditions. Diet did not affect final body weight, carcass traits or meat quality. The fatty acid profile was significantly influenced by diet. Genotype had strong effects on slaughter body weight and carcass characteristics and slightly affected the fatty acid profile of meat. Further studies are needed to find the better inclusion rate in order to promote the use of peas in broiler diets, in other words, to find the right compromise between environmental and economic sustainability of the diet and promotion of the nutritional quality of the meat. ABSTRACT: A study was carried out to evaluate the effect of the total replacement of flaked soybean (Glycine max L., SOY) with raw pea (Pisum sativum L., PEA) on the carcass and meat quality traits of two medium-growing broiler strains (Kabir Rosso Plus, KB; New Red, NR). Birds were housed in 20 pens (five replications/groups, six birds each). At 83 days of age, 40 birds (2/replication) were slaughtered and the pectoral muscle (PM) was removed for analyses. Diet did not affect slaughter weight, carcass traits and meat quality. A pea diet determined a significant increase of MUFA and a decrease of PUFA, n-3 and n-6 PUFA; hence, the pea-fed group had a lower PUFA/SFA and a higher n-6/n-3 ratios compared to the soy-fed. NR chickens were heavier, with higher carcass and cut weights (p < 0.01) compared to KB chickens. Interactions (p < 0.05) between factors were found for PM weight and yield. Meat from NR had a higher (p < 0.05) pH. Fatty acids were slightly affected by genotype. Replacing soybean with pea adversely affects meat fatty acid composition in terms of nutritional profile.