Effect of Replacing Maize with Bakery Waste on the Performance of Growing Crossbred Pigs

Barman, Keshab; Tamuli, M.K.; Sarma, Debajit; Banik, S.; Mohan, N. H.; Thomas, R.; Gokuldas, P.P.; Pegu, Seema Rani; Kaushik, Purabi

doi:10.5958/0974-181x.2016.00015.9

Cited by 3 publications

(4 citation statements)

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“…In case of growth performance our study showed that there was no significant effect of different level of maize replacement with bakery waste from beginning to end of the experiment, however, highest body weight gain and average daily gain was obtained in T3 group (39.03 kg and 325 g/day) than that of other treatment groups. This finding was supported by findings of Barman et al, (2016) where they mentioned that average daily gain was 227.6, 230.6 and 218.4 g/d, respectively in 0, 25 and 50 percent replacement of maize with bakery waste was performed. By the end of experiment they concluded that maize can be replaced up to 50% with bakery waste for formulation of economic ration without affecting the growth, FCR and feed cost per kg gain in crossbred pigs.…”

Section: Discussionsupporting

confidence: 77%

Growth comparison of piglets fed with different level of bakery waste in basal diet

Tiwari

Dhakal

Sudi

2020

J. Agric. For. Univ.

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An experiment was done on weaned piglets at Piggery Research Unit of Regional Agricultural Research Station, Tarahara, Sunsari, NARC, during 6 January 2019 to 5 May 2019 for 120 days after adjustment period of seven days. Twenty piglets, after weaning at 4-6 months of age were allocated into four treatments, each with 5 replications by using Completely Randomized Design. Four types of diets were used as treatments. Bakery waste was not incorporated in the control group diet (T1) whereas in the diet of T2, T3 and T4 maize as an ingredient was replaced by 25, 50 and 75% with bakery waste, respectively. Concentrate mixture was provided in adlib amount twice a day and refusal was measured in next morning while body weight gain was measured at 15 days interval. The findings revealed that highest total body weight gain was observed when maize was replaced by bakery waste (50%) (T3).But the total body weight gain was statistically similar (p>0.05) among the treatments group. The average daily gain was also highest when maize as an ingredient was replaced by bakery waste 50% (T3) with the gain of 325 g/day. Total feed intake during experimental period was highest for the same treatment. Feed Conversion Ratio (FCR) of entire (120 days) experimental period was also statically similar (p>0.05) for all treatments (1kg body weight: 2kg feed). The findings thus suggested that replacement of maize as an ingredient by bakery waste in piglet diet could be beneficial if it is replaced by 50% compared to 25% or 75% inclusion. Further in depth research is required to assess the effectiveness of replacing maize and other important ingredients with bakery waste before recommending this practice to the piglet growers.

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Section: Discussionsupporting

confidence: 77%

Growth comparison of piglets fed with different level of bakery waste in basal diet

Tiwari

Dhakal

Sudi

2020

J. Agric. For. Univ.

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“…Similarly, Tretola et al [42] did not report any depression in growth rate by using bakery, pasta and confectionary by-products at levels up to 30% w.w −1 in post-weaning diets. No detrimental effects on growth and FCR were observed, even with high substitution of corn (50%) with bakery FFPs [43]. On the contrary, Luciano et al [44] recorded a decrease in overall and ADG of pigs from day 15 to 35 as the concentration of BM increased in the diets, indicating that a total replacement of maize may not be beneficial during this crucial period.…”

Section: Discussionmentioning

confidence: 95%

“…Indicatively, Manu et al [46] concluded that discarded biscuits can make up to 30% of the ration of growing pigs, replacing corn at about 60% adversely affecting carcass yield and quality. Similarly, Barman et al [43] and Tiwari and Dhakal [8] reported that bakery waste has no detrimental effect on growth characteristics when it replaces corn at 50% or 75%, respectively. These findings indicate the feasibility of using BM as a partial substitute for conventional ingredients in growing pig diets without compromising growth performance.…”

Section: Discussionmentioning

confidence: 99%

Growth Performance, Welfare and Behavior Indicators in Post-Weaning Piglets Fed Diets Supplemented with Different Levels of Bakery Meal Derived from Food By-Products

Termatzidou,

Dedousi,

Kritsa

et al. 2023

Sustainability

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This study aimed to evaluate the effect of different levels (15% and 20% w.w−1) of bakery meal (BM) inclusion on growth performance, welfare and behavior indicators in post-weaning piglets. Sixty post-weaning castrated male piglets were selected and divided in 3 feeding treatments: standard post-weaning diet with no BM added (CON), standard post-weaning diet with 15% w.w−1 BM added (BM 15) and standard post-weaning diet with 20% w.w−1 BM added (BM 20). Body weight (BW), average daily gain (ADG), feed intake (FI) and feed conversion ratio (FCR) were recorded individually on a weekly basis. Additionally, welfare, quality behavior indicators, wounds and tail-biting incidence were assessed. The supplementation with BM in piglets’ diet had a significant impact on ADG and FCR during certain periods of the trial. BM 15 piglets showed higher ADG and lower FCR in the last week of the experiment compared to CON piglets (1278.57 ± 7.14 g vs. 905.00 ± 47.86 g and 1.69 ± 0.04 g vs. 2.35 ± 0.08 g, respectively). Overall, BM inclusion had no significant effect on performance, quality behavior characteristics and welfare (p > 0.05). The inclusion of BM at either 15% or 20% w.w−1 illustrated no detrimental effects on the overall growth parameters, welfare and behavior indicators for post-weaned piglets.

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“…According to the latter, the differences in the chemical composition of BM from 46 different regions of the USA are relatively small and are unlikely to have a major impact on their nutritional value. Previous reports have demonstrated that dietary BM can safely replace up to 50% of maize (when the main ingredients of the diet are maize and soya) in the diet of growing pigs and sows without any adverse effect on their health, yield, and carcass quality [28][29][30][31][32][33][34], while the integration of bakery by-products into animal feeds has also drawn attention in broiler and cow systems, demonstrating promising results [35][36][37].…”

Section: Introductionmentioning

confidence: 99%

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Malamakis,

Patsios,

Melas

et al. 2023

Sustainability

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This study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w/w), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w/w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.

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Effect of Replacing Maize with Bakery Waste on the Performance of Growing Crossbred Pigs

Cited by 3 publications

References 0 publications

Growth comparison of piglets fed with different level of bakery waste in basal diet

Growth comparison of piglets fed with different level of bakery waste in basal diet

Growth Performance, Welfare and Behavior Indicators in Post-Weaning Piglets Fed Diets Supplemented with Different Levels of Bakery Meal Derived from Food By-Products

Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

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