Μeat Quality Traits as Affected by the Dietary Inclusion of Food Waste in Finishing Pigs

Elisavet Giamouri, George Papadomichelakis, Athanasios C. Pappas, Panagiotis E. Simitzis, Fenia Galliou, Nadine Paßlack, Juergen Zentek, Katia Lasaridi, Kostas Fegeros, Thrassyvoulos Manios, Eleni Tsiplakou and George Zervas
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Elisavet Giamouri: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
George Papadomichelakis: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
Panagiotis E. Simitzis: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
Fenia Galliou: Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Crete, Greece
Nadine Paßlack: Institute of Animal Nutrition, Freie Universität Berlin, 14195 Berlin, Germany
Juergen Zentek: Institute of Animal Nutrition, Freie Universität Berlin, 14195 Berlin, Germany
Katia Lasaridi: School of Environmental, Geography and Applied Economics, Harokopio University, 17671 Athens, Attica, Greece
Kostas Fegeros: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
Thrassyvoulos Manios: Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Crete, Greece
Eleni Tsiplakou: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece
George Zervas: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Attica, Greece

Sustainability, 2022, vol. 14, issue 11, 1-13

Abstract: An increasing world population along with increasing human needs have raised demand for animal origin products. Moreover, high prices of conventional animal feeds have led to a demand for alternative feedstuff. Food waste can be an alternative feed ingredient. The aim of the present study was to investigate the effect of dietary inclusion of dried hotel residues (DHR) on the growth performance, blood biochemical parameters and meat quality traits in finishing pigs. In each of the 2 trials conducted, 20 castrated male pigs were allotted into 2 treatments. In both trials, control treatment pigs were fed a corn-soybean meal-based diet without hotel residues. In the first trial, a DHR1 treatment contained 100 g DHR1/kg with meat residues (approximately 5%). In the second trial, a DHR2 treatment, contained 80 g DHR2/kg with no meat residues. Average daily feed intake tended to be lower and average daily weight gain was lower in DHR1 compared to control pigs in the first trial, while in the second no differences were detected. However, final body weight, FCR and dressing percentage were not affected in any of the two trials. Minor differences in several meat physical traits, hematological parameters were observed among treatments and trials. In conclusion, the results indicate that the dietary addition of DHR did not affect the feed utilization and the quality of the produced meat; hence, the use of DHR in pig feeding can be supported.

Keywords: food waste; pigs; growth performance; lipid oxidation; meat quality (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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