Food waste products in diets for growing-finishing pigs: Effect on growth performance, carcass characteristics and meat quality
Food waste products in diets for growing-finishing pigs: Effect on growth performance, carcass characteristics and meat quality
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DOI：
10.1080/090647000750014322
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发表时间：
2000-08-01
影响因子：
0.9
通讯作者：
Sorheim, O
中科院分区：
文献类型：
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作者：
Kjos, NP;Overland, M;Sorheim, O
选用4 8头[(挪威长白×约克夏)×(挪威长白×杜洛克)]杂交生长肥育猪(平均初始体重2 8.3 kg，末期体重104.7 kg)，研究在日粮中添加食物垃圾的效果。这些处理包括6个水平的FWP(0、20、40、60、80和100%的净能量)，并结合大麦-大豆日粮。FWP由食物残渣、食品加工厂的废物、烘焙废物、乳制品废物和血液组成。FWP的化学成分平均为：干物质214g kg(-1)、粗蛋白质49g kg(-1)、粗脂肪33g kg(-1)、粗纤维5g kg(-1)、无氮浸出物115g kg(-1)、灰分12g kg(-1)。提高日粮中FWP水平降低了(线性，P<；0.001)以干物质为基础的日粮平均日采食量，当日粮净能的60%或更高时，日粮干物质采食量显著降低。增加日粮粗蛋白水平降低了背脂肉和腰肉的脂肪硬度和轻质度(L*值)(线性，P<；0.01)。背脂中饱和脂肪酸的比例下降(线性，P<；0.001)，而多不饱和脂肪酸的比例增加(二次，P<；0.05)。腰肌的感官品质不受饲料处理的影响。综上所述，生长肥育猪可适度添加饲料添加剂，且不会对生长性能、屠体性状或肉质产生负面影响。
Forty-eight cross-bred [(Norwegian Landrace x Yorkshire) x (Norwegian Landrace x Duroc)] growing-finishing pigs (average 28.3 kg initial body weight and 104.7 kg final weight) were used to study the effect of adding food waste products (FWP) in diets. The treatments were comprised of six levels of FWP (0, 20, 40, 60, 80 and 100% of net energy), in combination with a barley-soybean diet. The FWP consisted of food leftovers, waste from food-processing plants, bakery waste, dairy waste and blood. The chemical composition of FWP averaged 214 g kg(-1) dry matter, 49 g kg(-1) crude protein, 33 g kg(-1) crude fat, 5 g kg(-1) crude fibre, 115 g kg(-1) N-free extracts and 12 g kg(-1) ash. Increasing dietary levels of FWP reduced (linear, P < 0.001) average daily intake of feed on a dry matter basis (ADFI), and ADFI was significantly lower when pigs were fed the diets with 60% or more of net energy as FWP. Increasing dietary levels of FWP reduced (linear, P < 0.01) the fat firmness and lightness (L* values) of both backfat and loin meat. The proportion of saturated fatty acid in backfat decreased (linear, P < 0.001), while the proportion of polyunsaturated fatty acids increased (quadratic, P < 0.05). The sensory quality of loin muscle was not affected by dietary treatment. To conclude, FWP could be used at moderate levels for growing-finishing pigs without negatively affecting growth performance, carcass characteristics or meat quality.