Meat Quality Traits of Pigs Finished on Food Waste

Effect of dried cauliflower leaf meal (Brassica oleracea var botrytis) dietary supplementation on the growth performance, carcass and meat characteristics of rabbits

The purpose of this study is to investigate the effect of feeding cauliflower leaf meal (CLM) on growth performance, nutrient utilization, carcass characteristics, histopathology and economics of rabbit production. A total of eighteen 45-day-old Newzeland White rabbits were randomly divided into three groups and fed with control (0%), 20% and 30% CLM in concentrate mixture and feeding trial continued for 3 months. Growth performance was recorded upto the end of the trial. On completion of the growth study, a digestibility trial was conducted to assess the digestibility of nutrients. Afterwards, all the experimental rabbits were slaughtered to evaluate the carcass and meat quality, and to examine histological changes in the viscera. The cost of production was calculated on the basis of partially replacing wheat bran with CLM. Results showed that the body weight gain, feed intake, feed conversion ratio and digestibility of nutrients were similar among the groups of rabbits. Further, dressing percentage, wholesome cut yield, chemical composition of meat, sensory evaluation, water holding capacity and shear force value were also comparable among all groups. However, total phenolic content, vitamin A and E, and polyunsaturated fatty acid were significantly (p < 0.05) higher and 2-Thiobarbituric acid reactive substance was significantly (p < 0.05) lower in 30% CLM-fed group. Histopathological study showed no pathological changes in viscera of rabbits fed with CLM. Moreover, the cost of production was significantly (p < 0.05) lower in 30% CLM-fed group of rabbits. The present work shows that the 30% CLM can be incorporated in concentrate mixture in rabbit diet without affecting growth performance or meat quality and successfully used in rabbit nutrition, which will be cheaper with enhanced keeping quality of meat.

Insights into the management of food waste in developing countries: with special reference to India

Up to one third of the food that is purposely grown for human sustenance is wasted and never consumed, with adverse consequences for the environment and socio-economic aspects. In India, managing food waste is a significant environmental concern. Food waste output is increasing in Indian cities and towns as a result of the country's urban expansion, modernization, and population growth. Poor management of food waste can have negative consequences for the environment and pose a risk to the public's health issues. This review focuses on the current challenges, management strategies, and future perspectives of food waste management in India. The efficient management of food waste involves a comprehensive study regarding the characterization of food waste and improved waste management methods. In addition, the government policies and rules for managing food waste that is in effect in India are covered in this review.

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig

This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; p < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

Aflatoxins in Feed: Types, Metabolism, Health Consequences in Swine and Mitigation Strategies

Feeding farm animals with aflatoxin-contaminated feed can cause various severe toxic effects, leading to increased susceptibility to infectious diseases and increased mortality, weight loss, poor performance and reduced reproductive capability. Following ingestion of contaminated foodstuffs, aflatoxins are metabolized and biotransformed differently in animals. Swine metabolism is not effective in detoxifying and excreting aflatoxins, meaning the risk of aflatoxicosis is increased. Thus, it is of great importance to elucidate the metabolism and all metabolic pathways associated with this mycotoxin. The damage induced by AFB1 in cells and tissues consists of inhibition of cell proliferation, carcinogenicity, immunosuppression, mutagenicity, oxidative stress, lipid peroxidation and DNA damage, leading to pathological lesions in the liver, spleen, lymph node, kidney, uterus, heart, and lungs of swine. At present, it is a challenging task and of serious concern to completely remove aflatoxins and their metabolites from feedstuff; thus, the aim of this study was a literature review on the deleterious effects of aflatoxins on swine metabolism, as well as alternatives that contribute to the detoxification or amelioration of aflatoxin-induced effects in farm animal feed.

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

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.

The effect of transportation and pre-slaughter detention on quality of pig meat

            This research aimed to determine the influence of stress of various etiologies in pigs caused by transportation and pre-slaughter conditions on meat quality. For this purpose, pigs were divided into 11 groups within two meat processing enterprises, depending on the duration of transportation (short, long without breaks and long with breaks) and the conditions of keeping animals before slaughter. Also, within the two groups were created two subgroups with pigs of different breeds. A total of 156 pigs were studied. Blood was collected from all pigs to determine cortisol and lactate levels, and a sample of meat from the longest back muscle. The pH of the meat was determined at different stages of its maturation, and the weight loss of the sample was determined. As a result of the research, it was found that the highest quality pork was obtained from pigs that experienced lower levels of stress before slaughter. Keeping pigs for 10 – 14 hours before slaughter without access to water and food resulted in higher stress levels, which were probably expressed in higher blood concentrations of cortisol and lactate. Pigs’ access to food and water during pre-slaughter retention allows for high-quality meat by reducing the influence of stress. Pigs’ access to water before pre-slaughter does not affect the stress level but positively affects the loss of meat weight during maturation. The higher the concentration of lactate in pigs’ blood, the faster the pH of the meat decreases after slaughter, which negatively affects its quality and moisture retention. If there is a long-term transport of pigs, there is no rest stop that can significantly reduce stress levels in pigs. Duration of transportation of pigs does not correlate with stress levels, as the conditions before slaughter content.

The food for feed concept. Performance of broilers fed hotel food residues

1. In recent times the use of food waste in animal diets has gained considerable attention because of the increasing demand to cover the needs of human population and the high prices of conventional, arable based, animal feeds.2. The aim of the present study was to investigate the effect of adding dried human food waste to the diet of meat-type chickens (broilers). Two hundred, one-day-old broilers were divided into two treatment groups, with 10 replicate pens containing 10 birds per pen. The duration of the study was 42 days. In the control (C), the diet did not contain any food waste, whereas in the second treatment (T) food waste residues from hotels made up 15% of the diet. Diets had similar crude protein and metabolisable energy content.3. Feed intake and body weight were recorded in order to calculate weight gain and feed conversion ratio (FCR). Carcase and breast muscle yield, the weight of selected internal organs and the level of selected biochemical and haematological parameters were determined. Quality of breast muscle meat was assessed.4. Broilers fed the control treatment consumed more feed and gained more weight compared to broilers fed waste; however, the FCR was similar. No major differences were seen for internal organ weights and haematological parameters, although some differences were observed in colour traits and shear force of meat. It was concluded that there is a potential for use of food waste in broiler diets.

“What a Waste”—Can We Improve Sustainability of Food Animal Production Systems by Recycling Food Waste Streams into Animal Feed in an Era of Health, Climate, and Economic Crises?

Food waste has been a major barrier to achieving global food security and environmental sustainability for many decades. Unfortunately, food waste has become an even bigger problem in many countries because of supply chain disruptions during the COVID-19 pandemic and African Swine Fever epidemic. Although Japan and South Korea have been leaders in recycling food waste into animal feed, countries that produce much greater amounts of food waste, such as the United States and the European Union, have lagged far behind. Concerns about the risk of transmission of bacteria, prions, parasites, and viruses have been the main obstacles limiting the recycling of food waste streams containing animal-derived tissues into animal feed and have led to government regulations restricting this practice in the U.S. and EU. However, adequate thermal processing is effective for inactivating all biological agents of concern, perhaps except for prions from infected ruminant tissues. The tremendous opportunity for nitrogen and phosphorus resource recovery along with several other environmental benefits from recycling food waste streams and rendered animal by-products into animal feed have not been fully appreciated for their substantial contribution toward solving our climate crisis. It is time to revisit our global approach to improving economic and environmental sustainability by more efficiently utilizing the abundant supply of food waste and animal tissues to a greater extent in animal feed while protecting human and animal health in food animal production systems.

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

Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed.

Enzymatically Digested Food Waste Altered Fecal Microbiota But Not Meat Quality and Carcass Characteristics of Growing-Finishing Pigs

This experiment aimed to evaluate meat quality, fatty acid profile in back-fat, and fecal microbiota of growing-finishing pigs fed with liquid enzymatically digested food waste. Fifty-six crossbred pigs (approximately 32.99 kg body weight) were assigned to one of two treatments with seven replicate pens and four pigs per pen. Pigs were fed with control (corn-soybean meal diets) or food waste from d 0 to 53, while all pigs were fed with the control diet from d 53 to 79. The 16S rRNA sequencing was used to analyze microbiota of feces collected on d 0, 28, 53, and 79. Meat quality and carcass characteristics were measured in one pig per pen at the end of the experiment. Pigs fed with food waste contained more (p < 0.05) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in back-fat. Feeding food waste increased (p < 0.05) the relative abundances of Lachnospiraceae and Ruminococcaceae, but decreased (p < 0.05) the relative abundances of Streptococcaceae and Clostridiaceae in feces on d 29 or d 53. In conclusion, feeding enzymatically digested food waste did not affect pork quality, but provided more beneficial fatty acids to pork consumers and altered the fecal microbiota in growing-finishing pigs.