Abstract
Fermented liquid feed using food processing waste of cooked rice, tofu and bean jam waste was made by the addition of the lactic acid bacteria, which led to suitable for the nutrient demand and stable feed for the fattening pig. Dietary tea catechins was also combined with the liquid feeding to improve meat color and lipid stability during chilled storage. Effects of the fermented liquid feed and dietary tea catechins for six weeks before slaughter on growth performance, carcass characteristics, and meat quality during chilled storage in finishing pigs were studied. The fermented liquid feeding increased (P<0.05) daily gain, live weight, slaughter weight, carcass weight, dressing percentage, backfat thickness and crude fat content of muscle, and decreased (P<0.01) viscera weight compared to the formula feeding. Dietary tea catechins decreased (P<0.05) carcass weight, dressing percentage and muscle weight, and increased (P<0.05) fat content of muscles compared to the control. Dietary tea catechins did not improve (P>0.10) color and lipid stability during chilled storage. The data indicated that fermented liquid feed of food processing waste could be useful for the efficient pork production, and that dietary high amount of tea catechins had no effect on oxidative stability of pork.
