Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Meat Quality Traits of Pigs Finished on Food Waste

  • Choe, Jihwan (Department of Food and Nutrition, Kookmin University) ;
  • Moyo, Knowledge M. (Department of Food and Nutrition, Kookmin University) ;
  • Park, Kibum (Department of Food and Nutrition, Kookmin University) ;
  • Jeong, Jeongho (Department of Food and Nutrition, Kookmin University) ;
  • Kim, Haeun (Department of Food and Nutrition, Kookmin University) ;
  • Ryu, Yungsun (Department of Food and Nutrition, Kookmin University) ;
  • Kim, Jonggun (Department of Biotechnology, Korea University) ;
  • Kim, Jun-mo (Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, RDA) ;
  • Lee, Sanghoon (Department of Biotechnology, University of Cincinnati) ;
  • Go, Gwang-woong (Department of Food and Nutrition, Kookmin University)
  • Received : 2017.05.31
  • Accepted : 2017.09.11
  • Published : 2017.10.31
Download PDF
⟨ Previous Next ⟩

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.

Keywords

References

  1. AHDB Market Intelligence. Pig cost of production in selected countries. Available from: http://pork.ahdb.org.uk/media/74797/ cost-of-production-web-2014.pdf. Accessed April. 21, 2017.
  2. AMSA. (1995) Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago, Illinois: American Meat Science Association in cooperation with National Live Stock and Meat Board.
  3. AOAC. (2000) Official Methods of Analysis of AOAC International 7th ed., Gaithersburg, Maryland.
  4. Apple, J., Kegley, E., Maxwell, C., Rakes, L., Galloway, D., and Wistuba, T. (2005) Effects of dietary magnesium and short-duration transportation on stress response, postmortem muscle metabolism, and meat quality of finishing swine. J. Anim. Sci. 83, 1633-1645. https://doi.org/10.2527/2005.8371633x
  5. Aschemann-Witzel, J., de Hooge, I., Amani, P., Bech-Larsen, T., and Oostindjer, M. (2015) Consumer-related food waste: Causes and potential for action. Sustain. Dev. 7, 6457-6477.
  6. Chae, B., Choi, S., Kim, Y., Kim, C., and Sohn, K. (2000) Effects of feeding dried food waste on growth and nutrient digestibility in growing-finishing pigs. Asian-Australas. J. Anim. Sci. 13, 1304-1308. https://doi.org/10.5713/ajas.2000.1304
  7. Choe, J. H., Yang, H. S., Lee, S. H., and Go, G. W. (2015) Characteristics of pork belly consumption in South Korea and their health implication. J. Anim. Sci. Technol. 57, 22. https://doi.org/10.1186/s40781-015-0057-1
  8. Folch, J., Lees, M., and Sloane, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  9. Goncalves, B., Borges, O., Costa, H. S., Bennett, R., Santos, M., and Silva, A. P. (2010) Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics. Food Chem. 122, 154-160. https://doi.org/10.1016/j.foodchem.2010.02.032
  10. Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  11. Karppanen, H. and Mervaala, E. (2006) Sodium intake and hypertension. Prog. Cardiovasc. Dis. 49, 59-75. https://doi.org/10.1016/j.pcad.2006.07.001
  12. Kjos, N., Overland, M., Bryhni, E. A., and Sorheim, O. (2000) Food waste products in diets for growing-finishing pigs: Effect on growth performance, carcass characteristics and meat quality. Acta Agric. Scand. Sect. A-Anim. 50, 193-204.
  13. Kwak, W. S. and Kang, J. S. (2006) Effect of feeding food wastebroiler litter and bakery by-product mixture to pigs. Bioresour. Technol. 97, 243-249. https://doi.org/10.1016/j.biortech.2005.02.008
  14. Liao, S. F., Wang, T., and Regmi, N. (2015) Lysine nutrition in swine and the related monogastric animals: Muscle protein biosynthesis and beyond. Springerplus. 4, 147. https://doi.org/10.1186/s40064-015-0927-5
  15. Matlock, R., Terrell, R., Savell, J., Rhee, K., and Dutson, T. (1984) Factors affecting properties of raw-frozen pork sausage patties made with various NaCl/phosphate combinations. J. Food Sci. 49, 1363-1366. https://doi.org/10.1111/j.1365-2621.1984.tb14991.x
  16. McGlone, J. J. (2013) The future of pork production in the world: Towards sustainable, welfare-positive systems. Animals (Basel). 3, 401-415. https://doi.org/10.3390/ani3020401
  17. Micha, R., Khatibzadeh, S., Shi, P., Fahimi, S., Lim, S., Andrews, K. G., Engell, R. E., Powles, J., Ezzati, M., and Mozaffarian, D. (2014) Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: A systematic analysis including 266 country-specific nutrition surveys. BMJ Open. 5, e008705.
  18. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride methanol. J. Lipid Res. 5, 600-608.
  19. Murto, M., Bjornsson, L., and Mattiasson, B. (2004) Impact of food industrial waste on anaerobic co-digestion of sewage sludge and pig manure. J. Environ. Manage. 70, 101-107. https://doi.org/10.1016/j.jenvman.2003.11.001
  20. National Research Council. (2012) Nutrient requirements of swine. The National Academis Press. Washington DC.
  21. Peachey, B. M., Purchas, R. W., and Duizer, L. M. (2002) Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Sci. 60, 211-218. https://doi.org/10.1016/S0309-1740(01)00123-1
  22. Robinson, T. and Pozzi, F. (2011) Mapping supply and demand for animal-source foods to 2030. Food and Agriculture Organization, Washington DC, USA.
  23. Rohella, R., Panda, S., and Das, P. S. (2015) Hotel food scraps go to the animals-reduces disposal cost and saves environment. Am. J. Environ. Prot. 3, 53-59.
  24. Ryu, Y. C. and Kim, B. C. (2005) The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Sci. 71, 351-357. https://doi.org/10.1016/j.meatsci.2005.04.015
  25. SAS. (2013) SAS/STAT Software for PC. Release 9.4, SAS Institute Inc., Cary, NC, USA.
  26. Stein, H. H., Connot, S., and Pedersen, C. (2009) Energy and nutrient digestibility in four sources of distillers dried grains with solubles produced from corn grown within a narrow geographical area and fed to growing pigs. Asian-Australas. J. Anim. Sci. 22, 1016-1025. https://doi.org/10.5713/ajas.2009.80484
  27. Warner, R., Kauffman, R., and Greaser, M. (1997) Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45, 339-352. https://doi.org/10.1016/S0309-1740(96)00116-7
  28. Westendorf, M., Pas, E. Z., and Gordon, R. (1996) Feeding food or table waste to livestock. Prof. Anim. Sci. 12, 129-137.
  29. Westendorf, M. L., Dong, Z. C., and Schoknecht, P. A. (1998) Recycled cafeteria food waste as a feed for swine: Nutrient content digestibility, growth, and meat quality. J. Anim. Sci. 76, 2976-2983. https://doi.org/10.2527/1998.76122976x
  30. Wood, J., Enser, M., Fisher, A., Nute, G., Sheard, P., Richardson, R., Hughes, S., and Whittington, F. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019
  31. Yang, Z., Liu, C., Xiang, L., and Zheng, Y. (2009) Phenolic alkaloids as a new class of antioxidants in portulaca oleracea. Phytother. Res. 23, 1032-1035. https://doi.org/10.1002/ptr.2742

Cited by

  1. Enzymatically Digested Food Waste Altered Fecal Microbiota But Not Meat Quality and Carcass Characteristics of Growing-Finishing Pigs vol.9, pp.11, 2017, https://doi.org/10.3390/ani9110970
  2. “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? vol.12, pp.17, 2020, https://doi.org/10.3390/su12177071
  3. The food for feed concept. Performance of broilers fed hotel food residues vol.62, pp.3, 2017, https://doi.org/10.1080/00071668.2021.1877258