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Cited by 72Animal Nutrition and PhysiologyMeat and Animal Product QualityAquaculture Nutrition and Growth

Effect of feeding food waste-broiler litter and bakery by-product mixture to pigs

Kwak, W.S., Kang, J.S.·2006·Bioresource Technology
DOI 10.1016/j.biortech.2005.02.008
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Abstract

This study was conducted to evaluate the effects of feeding aerobically processed and vacuum-dried food waste-broiler litter and bakery by-product mixture to finishing pigs on performance, carcass characteristics, meat quality and taste panel test. A corn-soy diet (Control) was replaced with food waste mixture (FWM) at dietary levels of 25% (25% FWM) and 50% (50% FWM) on a dry matter (DM) basis. Diets were fed to a total of 45 pigs (mean body weight 69.4kg) during the eight wk of finishing period. After slaughtering, longissmus muscle at 24h postmortem was used for meat quality analysis. Restaurant food waste was high in protein (22.0%) and fat (23.9%). Supplementing a corn-soy diet with FWM increased (P<0.05) feed DM intake, did not alter (P>0.05) average daily gain, decreased (P<0.05) feed efficiency especially for 50% FWM treatment, and substantially reduced (P<0.05) feed cost, compared with feeding a corn-soy diet only. Feeding FWM up to 50% did not affect (P>0.05) carcass characteristics (carcass weight, dressing percentage, backfat thickness and carcass grade), meat fatty acid composition, meat quality (marbling score, pH, water holding capacity, drip loss, L*, a*, b* values, Warner-Bratzler shear force, cooking loss), and taste panel test (flavor, taste, tenderness, juiciness, and overall acceptance) compared with feeding a corn-soy diet. However, meat color was paler (P<0.05) for 50% FWM fed animals than a corn-soy diet fed animals. Meat color was the only limiting factor when FWM was fed to finishing pigs. In conclusion, aerobically processed and vacuum-dried food waste-broiler litter and bakery by-product mixture was similar to a corn-soy diet in feed value for finishing pigs.

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  • Microbial processing and vacuum-drying, or a combination, can reduce moisture content while preventing nutrient loss.

    “Another method of reducing the moisture content is microbial processing. Vacuum-drying is used to prevent nutrient loss while reducing moisture. A combination of both methods has also been suggested [123].”

    From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [123]

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Authors
Kwak, W. S., & Kang, J. S.
Affiliations
Konkuk University (KR)
Corresponding author
Kwak, W.S.
ORCID
Kwak, W.S.
Venue
Bioresource Technology
Publisher
Elsevier BV
Published
2006-01
Volume
97
Issue
2
Pages
243-249
ISSN
0960-8524 (ISSN-L)
DOI
10.1016/j.biortech.2005.02.008
OpenAlex
W2170548788
Cited by
72
References
12
Citations by year
2026: 2 · 2025: 1 · 2024: 5 · 2023: 6 · 2022: 5 · 2021: 5 · 2020: 5 · 2019: 4 · 2018: 4 · 2017: 4 · 2016: 3 · 2015: 3 · 2014: 8 · 2013: 3 · 2012: 4
FWCI
1.14
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Bioresource Technology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
Keywords
food waste, broiler litter, bakery by-products, fattening pigs, pig feed, meat quality, meat color, feed efficiency, carcass characteristics, meat fatty acid composition, vacuum drying, sensory evaluation, feed cost
MeSH terms
Animals, Animal Feed, Animal Nutritional Physiological Phenomena, Diet, Food, Food Handling, Meat, Refuse Disposal, Swine, Waste Products

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