Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: A027
DOI: https://doi.org/10.24326/ICDSUPL5.A027
Published online: 22 April 2026
The effect of Cucurbita pepo supplementation on technological and consumption quality of fattening pigs meat
Magdalena Moczulska* and Marek Babicz
Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
* Corresponding author: magdalena.moczulska@up.edu.pl
Given the growing interest in alternative feed components, the identification of plant-based raw materials capable of supporting pig production efficiency without compromising final product quality is becoming increasingly important. Pumpkin (Cucurbita spp.) and its by-products are a potentially valuable component of pig diets due to their favorable chemical composition and the presence of bioactive compounds. The aim of the study was to determine the effect of Cucurbita pepo supplementation to fattening pigs’ diet on the quality of meat.
The study was conducted on a private farm located in the Lublin Voivodeship, using crossbreeds of Polish Landrace and Polish Large White maintained in accordance with established animal welfare standards. The animals were divided into a control group and an experimental group, which received pumpkin supplementation during fattening. After rearing, meat quality was evaluated based on physical, chemical and organoleptic parameters relevant to technological and consumer quality. The assessment included meat pH, water holding capacity, chemical composition, and sensory characteristics such as taste, aroma, juiciness, tenderness, and ease of fragmentation.
The obtained results indicate that the use of pumpkin in fattening pigs’ diets did not negatively impact pork quality. The values of physicochemical parameters were within the range considered normal, and the organoleptic properties of the meat did not differ significantly between the analyzed groups. This suggests that pumpkin can be a valuable component of fattening pig diets without compromising meat quality, while also aligning with the concept of using plant materials in sustainable animal nutrition. Furthermore, its inclusion may contribute to improving the economic efficiency of pig production.
Keywords: Cucurbita pepo; fattening pigs; meat quality; nutrition
How to cite
Moczulska M., Babicz M., 2026. The effect of Cucurbita pepo supplementation on technological and consumption quality of fattening pigs meat. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.A027