2004 Volume 41 Issue 4 Pages 207-216
Three types of fermented dry food waste feed (feed 1, 2, and 3) were prepared with food waste and food by-products such as rice, bread, noodles, fish, vegetables, tofu cakes, rye bran and brewers grain. Main components of feed 1, 2, and 3 were rye bran, tofu cakes, and bread, respectively. Dry feed from these ingredients were produced by successive treatments of fermentation under semi-anaerobic conditions and 80°C forced air circulation. TDN contents in dry matter of feed 1, 2, and 3 were 68.4%, 73.6% and 84.8%, respectively. Twelve swine were reared to an average body weight of 45-105kg and fed ad libitum. They were divided into three groups (A, B, and C) with each assigned a different feed type. The feeding schedule for Group A was feed 1 → mixture of feed 1 and 3 → feed 3, in the early, middle, and late stages of fattening. For Group B, feed 2 → mixture of feed 2 and 3 → feed 3. For Group C, commercial formula feed was fed during all fattening periods. Feed intakes for Groups A and B were lower than that of Group C in the early stage. Therefore, the daily weight gains of Groups A and B during this period were inferior to Group C. By increasing the proportion of feed 3 in the middle and late stages, feed intake and body weight gain recovered and were closer to those of Group C. There were no significant differences in moisture contents, pH, fat color, and drip loss of meat among the three feeding groups. But the amounts of intermuscle fat and back fat melting points of Groups A and B were much higher than Group C. As for the sensory evaluation of meat taste, the lean meat of Group B tended to be tastier.
