Fattening experiment of finishing pigs using fermented liquid feed from expired foods of convenience stores as main ingredients
2007
Ohmori, H.(National Inst. of Livestock and Grassland Science, Tsukuba, Ibaraki (Japan)) | Moriya, N. | Ishida, M. | Otsuka, M. | Kobayashi, Y. | Motoyama, M. | Sasaki, K. | Tajima, K. | Nishioka, T. | Cai, Y. | Mitsumoto, M. | Katsumata, M. | Kawashima, T.
The use of expired foods from convenience stores as ingredients of feed for finishing pigs was studied. After sorting out the expired foods, a fermented liquid (FL) feed was prepared by using the sorted rice in lunchboxes, rice balls and sweet buns as main ingredients. Four pigs were assigned as control group in which the animals were given formula feed, and ten pigs were assigned as FL group in which the animals were given FL feed. The FL group was divided into no Ca added group (FLN group) and Ca added group (FL+Ca group) with five pigs each. While the growth performance of FL group was not markedly different to that of the control group, the intramuscular fat in the Longissimus dorsi muscles of FL group (FLN group : 4.9%, FL+Ca group : 5.2%) was significantly higher (P0.01) than that of the control group (2.9%). The linoleic acid percentage of the inner layer of subcutaneous fat in the FL group was significantly lower (P0.01) than that in the control group. The growth performance and meat quality of the FLN and FL+Ca groups were not different, but the serum total cholesterol level in the FL+Ca group was significantly lower (P0.05) than that in the FLN group. These results suggest that expired foods from convenience stores can be used as ingredients of feed for finishing pigs by sorting them to reduce the crude fat content and formulating them with protein source, vitamin and mineral appropriately.
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