Meat Quality Traits of Pigs Finished on Food Waste

Abstract

Despite the benefits associated with the use of food waste (FW), there are mixed consumer perceptions regarding pork quality harvested from pigs fed FW. Twenty crossbred pigs were selected for the present study. Ten pigs were fed a conventional diet (control group), and the other 10 pigs were given a conventional diet and FW (FW group) during different growth stages. Meat quality in the FW group showed deteriorative qualities with higher lightness and yellowness synonymous to pale soft exudative meat. Drip loss in the experimental group was significantly higher than that in the control group (p<0.01). The contents of polyunsaturated fatty acids in the FW group were higher and those of saturated and monounsaturated fatty acids were lower than those in the control group. The contents of thiobarbituric acid were significantly different between the control and FW groups (p<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (p<0.05) after sensory evaluation. To conclude, the off-flavor noted, including other inferior pork quality traits, in the FW group implies that FW should not be used as swine feed.

Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed

“…The latter mentioned salt content of food waste was much higher than that of a corn and soybean mix (60%:40% ratio), as reported by Chae et al [41]. In line with these results was the salt content of restaurant waste analyzed by Choe et al [44], which was significantly higher compared to a standard conventional diet for growing-finishing pigs. Food waste quantity in pig [37] and poultry diets could be restricted due to the high salt content if it exceeds the upper limit that ensures the welfare and good growth performance of the animals.…”

“…Cho et al [39] found a lower methionine and lysine content in leftover food compared to the food waste of the previous study. In another experiment, Choe et al [44] analyzed the amino acid profile of restaurant waste and a standard conventional diet for growing-finishing pigs and found that methionine, cysteine, and lysine were quite similar between the two diets, while threonine and valine were higher in food waste compared to the conventional diet used in this study. However, in a study conducted by Chae et al [41], the content of most essential amino acids, such as methionine and lysine, of food waste collected from restaurants and apartment complex areas was considerably lower than that of a corn and soybean mix (60%:40% ratio).…”

“…It can be concluded that, regarding the minerals present in food waste, there is variability in the content, lack of data on the bioavailability of phosphorus, and reports that high content of salt may be present. RW underwent boiling Methionine, cysteine, lysine, P and Ca contents of the RW were quite similar between RW and a conventional diet Threonine and valine were higher in RW Salt content, PUFA, MUFA and SFA contents, and PUFA/SFA ratio were significantly higher in RW The n-6/n-3 fatty acid ratio was significantly lower in RW [44] Hospitality sector The majority of the essential amino acids, such as methionine and lysine, were considerably lower in quantity than that of a corn and soybean mix (60%:40% ratio) [41] Commercial and residential locations FW contained CP (27.6%), ash (14.56%), Ca (1.09-1.25%), P (0.16-0.30%), K (0.56-0.76%), Mg (0.1-0.2%), EE (9.12%), oleic acid (30.63% of EE), linoleic acid (25.5% of EE), linolenic acid (3.03% of EE), and had PUFA/SFA ratio (0.78), n-6/n-3 fatty acid ratio (7.94) [ Thiamine and niacin concentrations of cooked food waste were adequate to meet the nutritional requirements for swine, while the pantothenic acid concentration was deficient [46] Type unknown Origin unknown Leftover food was processed using fluidized bed dry method. Leftover food contained CP (22%) and EE (10.66%) [39] Parameters are reported as mean and on a dry matter basis; Ca= calcium; CF = crude fiber; CP = crude protein; EE = ether extract; FW = food waste; MUFA = monounsaturated fatty acid; P =phosphorus; PUFA = polyunsaturated fatty acid; RW = restaurant waste SFA = saturated fatty acid.…”

“…Salt rations of diets above tolerance levels may lead to salt poisoning of pigs and poultry. Moreover, elevated salt content in pig diets may bring about a soft texture of pork, which is subject to rancidity in a shorter amount of time [44]. However, food waste could substitute salt supplementation [37] if incorporated in the diet properly.…”

“…Choe et al [44] compared the phosphorus and calcium contents in restaurant waste and a standard conventional diet for growing-finishing pigs and found that the phosphorus and calcium contents were similar between the two diets. Fung et al [38] reported that food waste from a university dining hall contained 0.04% to 0.46% calcium on a dry basis, which is similar to some extent to that of soybean meal (Ca 0.27-0.47%, with CP 47.2%) and can be much higher than the calcium content (0.01-0.03% on a dry basis) in corn.…”