Browse > Article
http://dx.doi.org/10.5187/JAST.2003.45.3.377

Seasonal Variations in Chemical Composition of Dried Food Waste in Wonjusi and Its Feeding Effects in Finishing Pigs  

Chae, B.J. (College of Animal Resources Sciences, Kangwon National University)
Joo, J.H. (College of Animal Resources Sciences, Kangwon National University)
Shim, Y.H. (College of Animal Resources Sciences, Kangwon National University)
Kwon, I.K. (College of Animal Resources Sciences, Kangwon National University)
Kim, S.H. (Agriculture and Life Science, kangwon National University)
Publication Information
Journal of Animal Science and Technology / v.45, no.3, 2003 , pp. 377-386 More about this Journal
Abstract
A study was conducted to evaluate seasonal variations in chemical composition of food waste (FW) and its feeding effects on growth performance and pork quality in finishing pigs. FW was collected for 1 year (6 times a month) to establish a database for use of FW as a feed ingredient. For a feeding trial (8 weeks), a total of 117 pigs ${\times}$D; 54.80$\pm$4.60kg) were used to evaluate the processing effects of FW. Treatments were: Control (a corn-soybean meal diet without FW), simple dried FW (SD) and vacuum fermented FW (VF). The gross energy, crude protein, crude fat, ash, calcium and phosphorus in FW (DM, average of 4 seasons) were 5,111kcal/kg, 22.92%, 14.31%, 15.48%, 2.7% and 1.05%, respectively. Among seasons, the energy and crude protein contents were the highest (p<0.05) in winter and summer, respectively. In lactic acid bacterial counts, there was no difference between SD and VF. Pigs fed the control diet grew faster (p<0.05) than those fed diets containing food wastes, but not feed conversion ratio. There were no differences in production traits between SD and VF. No differences were also found in dressing percentage, backfat thickness, and pork quality (color, drip loss and TBARS) among treatments. The feed cost (￦/kg body weight) was lower in pigs fed FW than those fed a control diet. In conclusion, a pelleted diet containing food waste less than 20% would reduce feed cost in finishing pigs. However, it seems that a vacuum fermentation of food waste is not necessary for diet processing.
Keywords
Dried; Vacuum fermented food waste; Growth; Pork quality; Pig;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Bryhni, E. A., Kjos, N. P., Overland, M. and Sorheim, O. 1999. Food waste products in diets for growing-finishing pigs: Effect on growth performance, carcass characteristics and meat quality. 45th Intl. Congress of Meat Sci.andTech. Aug. 1-6. Yokohama, Japan. 1:82.
2 Chae, B. J., Choi, S. C., Kim, Y. G., Kim C. H. and Sohn, K. S. 2000. Effects of Feeding Dried Food Waste on Growth and Nutrient Digestibility in Growing-Finishing Pigs. Asian-Aus. J. Anim. Sci. 13:1304.   DOI
3 Ferris, D. A., Flores, R. A., Shanklin, C. W. and Whitrworth, M. K. 1995. Proximate analysis of food service wastes. Applied Engineering in Agriculture. 4:567.
4 Westendorf, M. L., Zirkel. E. W. and Gordon. R. 1996. Feeding food or table waste to livestock. Prod. Anim. Sci. 12:129.
5 문종상, 2001. 습식발효 남은 음식물의 급여가 육성비육돈의 성장, 영양소 소화율 및 육질에 미치는 영향. 석사학위논문. 강원대학교. 춘천.
6 오상집. 2001. 남은 음식물 사료화 시설의 개선 방향. 남은 음식물 안전사료화 기술자료집. 축산기술연구소. 수원. p. 71.
7 유기영. 2001. 남은 음식물 사료화의 경제성 효과분석. 남은 음식물 안전사료화 기술자료집. 축산기술연구소. 수원. p. 115.
8 이명희, 박종석, 김종오. 1998. 잔여음식물쓰레기 관리의 광역적 최적화방법. 한국유기성폐자원학회, 가을학술대회. p. 53.
9 이병석, 정광화, 정완태, 조성백, 정일병. 2001. 남은 음식물의 안전한 사료화 방안. 남은 음식물 안전사료화 기술자료집. 축산기술연구소. 수원. p. 89.
10 이상곤. 2000. 남은 음식물 사료의 사료가치에 관한 연구. 석사학위논문. 강원대학교. 춘천
11 한인규, 이영철, 정근기, 김영길, 안병홍, 명규호, 고태송. 1987. 영양학 실험법. 동명사.
12 Myer, R. O., Brendemuhl J. H. and Johnson. D. D. 1999. Evaluation of dehydrated food waste product as feedstuffs for finishing pigs. J. Anim. Sci. 77:685.   DOI
13 SAS. 1985. SAS. User's Guide : Statistics. SAS Inst. Inc. Cary. NC.
14 Sinnhuber. R. O. and Yu. T. C. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative determination occurring in fats and oils. J. Jap. Soc. Fish Sci. 26:259.
15 Snedecor, G. W. and Cochran, W. G. 1980. Statistical Methods (7th ed.), Iowa Stste University Press. Ames, IA.
16 Kim, Y. H., Kim, I. S. and Lee. M. 1997. The quality comparison of frozen porks exported to japanese market from different countries. Korean J. Anim. Sci. 39(6):715.
17 Lovell, H. R. 1990. The microbiology of dried milk powders. In: Dairy microbiology (Vol. 1, 2nd ed.) (Edited by Robinson R. K.). Elsevier Applied Science. London and New York. p. 245- 270.
18 NPPC. 1991. Procedures to Evaluate Market Hogs(3rd ed,). National Pork Producers Council. Des Moines. IA.
19 Pond, W. G. and Maner, J. H. 1984. Swine production and nutrition. AVI Publishing Co. Westport, CT. p. 336.
20 AOAC. 1990. Offcial methods of analysis. 15th ed. Association of Official Analytical Chemists. Washington. D.C.
21 Barth, K. M., Vander Noot, G. W., MacGrath W. S. and Kornegay, E. T. 1966. Nutritive value of garage as a feed for swine. II. Mineral content and supplementation. J. Anim. Sci. 25:52.   DOI