パン主体の弁当工場からのエコフィード給与レベルが豚の発育，枝肉，肉質に及ぼす影響

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  • <b>Effects of Feeding Level of Eco-feed mainly composed of Bread from Box Lunch Factory on Pig Performance, Carcass Characteristics and P</b><b>ork Quality </b>

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<tt>This study was conducted to evaluate the effects of feeding level of eco-feed from a box lunch factory on the performance, carcass characteristics and meat quality of finishing pigs. The dried eco-feed contained 91% bread crumb and dough. The control group was fed on a grain diet, while the experimental groups were fed eco-feed such that it constituted 25%, 50%, 75% and 100% of their total diet, on raw matter basis. The diets were fed to 40 pigs (average body weight 69.2±0.4 kg) until the finishing weight at meat market. The animals were then slaughtered, and their longissimus muscle and backfat were used to assess the meat quality. Fattening periods and feed conversion rates were significantly higher in the 50%, 75% and 100% eco-feed groups than in the control and 25% eco-feed groups. However, total feed cost reduced substantially in the 50% and 75% eco-feed groups as compared to the control group. Feeding of eco-feed did not affect the carcass characteristics or the meat quality except marbling and fatty acid composition in any of the groups significantly. The degree of marbling and the content of ether extract of the longissimus muscle were significantly increased or tend to be increased by feeding diet with eco-feed levels of more than 50% or even. These results indicated that eco-feed mainly composed of bread is useful feed to be able to lower the productive cost and to control the marbling in pigs by the feeding </tt><tt>level. </tt>

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