Meat Quality Traits of Pigs Finished on Food Waste

Overview

Journal Korean J Food Sci Anim Resour

Specialty Biotechnology

Date 2017 Nov 18

PMID 29147092

Citations 6

Authors

Jihwan Choe

Knowledge M Moyo

Kibum Park

Jeongho Jeong

Haeun Kim

Yungsun Ryu

Jonggun Kim

Jun-Mo Kim

Sanghoon Lee

Gwang-Woong Go

Affiliations

Soon will be listed here.

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 (<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 (<0.05). There was also a significant difference between the control and FW groups in terms of off-flavor (<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.

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