Effect of the inclusion of food waste in pig diets on growth performance, carcass and meat quality
MC Márquez, y P Ramos. 2007. Animal. Vol 1: 595-599.
27-Sep-2007 (18 years 8 months 12 days ago)The use of food industry by-products in the pig diets may be useful in order
to alleviate environmental burdens from solid waste. With this study the authors
evaluated the effect of the inclusion of food waste from fruit and fish shops
on the diet of the growing pig in terms of performance and meat quality.
The experiment was carried out with a total of 56 pigs (8 pens) of 29 kg of initial body weight. Two diets, the control (CT) diet and a diet containing food waste previously dried (FWD) were fed to the animals for 12 weeks. The FWD contained a total of 150 g/kg of dried food waste obtained from fruit shops, and 50 g/kg of food waste from fish shops. Experimental diets were isoenergetic in terms of DE (14 MJ/kg), however, the FWD contained a higher amount of fat and fibre than the CT.
Performance of the pigs was controlled every four weeks during the 12 weeks. Animals were slaughtered, and carcass characteristics and meat quality were evaluated. The latter was evaluated by a panel of meat consumers.
Differences were found at the beginning of the experiment (fourth week) in the average daily gain (640 g/d for CT and 500 for FWD), and in daily feed intake (1,96 kg/d vs 1,74) of the growing pigs, differences that disappeared with time. Feeding the FWD resulted in a lower hot weight of the carcasses (77,8 vs 73,2 kg), a lower dressing percentage (78,1 vs 75,5 %) and a lower back fat depth (21,3 vs 18,0 mm). The meat quality test determined that the meat from FWD fed pigs had an acceptable organoleptic quality.
Authors conclude that the strategy used in the study may be successfully applied in pig growing-finishing diets, permitting a decrease in the disposal of food waste into the land.
The experiment was carried out with a total of 56 pigs (8 pens) of 29 kg of initial body weight. Two diets, the control (CT) diet and a diet containing food waste previously dried (FWD) were fed to the animals for 12 weeks. The FWD contained a total of 150 g/kg of dried food waste obtained from fruit shops, and 50 g/kg of food waste from fish shops. Experimental diets were isoenergetic in terms of DE (14 MJ/kg), however, the FWD contained a higher amount of fat and fibre than the CT.
Performance of the pigs was controlled every four weeks during the 12 weeks. Animals were slaughtered, and carcass characteristics and meat quality were evaluated. The latter was evaluated by a panel of meat consumers.
Differences were found at the beginning of the experiment (fourth week) in the average daily gain (640 g/d for CT and 500 for FWD), and in daily feed intake (1,96 kg/d vs 1,74) of the growing pigs, differences that disappeared with time. Feeding the FWD resulted in a lower hot weight of the carcasses (77,8 vs 73,2 kg), a lower dressing percentage (78,1 vs 75,5 %) and a lower back fat depth (21,3 vs 18,0 mm). The meat quality test determined that the meat from FWD fed pigs had an acceptable organoleptic quality.
Authors conclude that the strategy used in the study may be successfully applied in pig growing-finishing diets, permitting a decrease in the disposal of food waste into the land.