The effect of steam dried tofu cake feed with moisture and improved palatability for fattening-finishing pigs
2008
Onoue, T.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Yamaguchi, S. | Murakami, T.
Steam-dried tofu cake with 4% moisture, which had been processed in Fukuoka, was not palatable feed for growing-finishing pigs although it had superior storage stability. In this study, the palatability of the steam-dried tofu cake was improved and the effect of its blending ratio on growth of growing-finishing pigs, economy, and carcass characteristics were investigated. The first trial was conducted to investigate if the increased moisture content in steam-dried tofu cakes made the feed palatable. Preparation of steam-dried tofu cake with 13% moisture resulted in a palatable feed for growing-finishing pigs. The fattening trial was carried out in growing-finishing pigs by feeding them with steam-dried tofu cake with 13% moisture. In the case of the feeding with a 20% steam-dried tofu cake diet, no significant differences were observed in feed intake, growth, rib-eye area, moisture contents in muscle, water holding capacity, pork-color and adipose-color, and the cost of feed decreased by about 500 yen. Although back fat thickness (loin) tended to be leaner and melting points of inner back fat tended to be lower, it did not seemed to affect the rating. From these results, it was found that steam-dried tofu cake with 13% moisture could be incorporated into the growing-finishing pigs' diets at a level of up to 20% without affecting their growth while lowering feed costs.
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