J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Myer, R. O.
Right arrow Articles by Johnson, D. D.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Myer, R. O.
Right arrow Articles by Johnson, D. D.

Journal of Animal Science, Vol 77, Issue 3 685-692, Copyright © 1999 by American Society of Animal Science

JOURNAL ARTICLE

Evaluation of dehydrated restaurant food waste products as feedstuffs for finishing pigs

R. O. Myer, J. H. Brendemuhl and D. D. Johnson
Department of Animal Science, University of Florida, Gainesville 32611, USA.

Two dehydrated restaurant food waste (DFW) products were evaluated as potential feedstuffs for finishing pigs. For each product, fresh food wastes were obtained from food service operations at a resort complex in central Florida. The wastes were mostly leftover food and plate scrapings. The wastes were minced, blended with a feed stock (soy hulls and wheat flour [DFW1] or soy hulls and ground corn [DFW2]), pelleted, and dried. The dried product was then blended with additional minced fresh food wastes and dried; this process was then repeated. The final DFW products contained approximately 60% dried food wastes. The DFW1 and DFW2 products contained 11.4 and 8.4% moisture, 15.0 and 14.4% CP, 13.8 and 16.0% crude fat, 10.4 and 14.5% crude fiber, 5.8 and 4.7% ash, .63 and .64% lysine, .54 and .63% Ca, .34 and .38% P, .69 and .86% Cl, and .35 and .47% Na, respectively. Two feeding trials with 48 and 72 finishing pigs (56 to 112 kg), respectively, were conducted comparing diets without (control) or with the DFW product included at 40% of the diet (DFW1) for Trial 1 and 40 or 80% of the diet (DFW2) for Trial 2. Pigs fed the DFW diets in both trials had ADG that were similar (P > . 10) to and average gain:feed ratios that were superior (P = .06, Trial 1; P < .01; linear, Trial 2) to those for control pigs. Carcass lean content and lean quality scores were not reduced (P > . 10) by feeding pigs the DFW diets in either trial. Carcass fat became softer (P < .01; linear) with increasing amount of DFW2 in the diet in Trial 2. Thus, dehydrated restaurant food wastes have the potential to produce a nutritious feedstuff for pigs while offering a viable solid waste disposal option.


This article has been cited by other articles:


Home page
 J. Environ. Qual.Home page
A. Ogino, H. Hirooka, A. Ikeguchi, Y. Tanaka, M. Waki, H. Yokoyama, and T. Kawashima
Environmental Impact Evaluation of Feeds Prepared from Food Residues Using Life Cycle Assessment
J. Environ. Qual., May 25, 2007; 36(4): 1061 - 1068.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1999 by the American Society of Animal Science.