STERILIZED FOOD LEFTOVERS IN PIG FATTENIN G - PERFORMANCE AND MEAT QUALITY

In a feeding experiment 160 pigs in 4 groups received diets with food leftovers or partially defatted food leftovers. The grain soya-bean me al diet of control (Group 1) was partially replaced (basis dry matter, DM) by food leftovers: 25 % - Group 2, 50 % -Group a or by 25 % parti ally defatted food leftovers -Group 4. In food leftovers and partially defatted food leftovers 140 g/kg DM ash, 32 g/kg DM Ca and 15 g/kg DM P were determined resulting from addition of bones before sterilizati on. There were no differences of feed intake (DM basis) between pig gr oups. The high percentage leftovers (50 % of DM) however also 25 % par tially defatted leftovers reduced live weight gain significantly and i ncreased feed:gain ratio. Dressing percentage, meat percentage and mea t quality parameters including results of sensory evaluation were not influenced by administration of food leftovers. The basic idea of econ omic calculation was, that food leftovers should not increase feed cos ts. The feed:gain ratio was splitted in a part compounds' feed and a p art leftovers - the additional feed:gain ratio was solely burdened upo n food leftovers. Food leftovers have to cost significantly less than compounds' feed also in view of additional expenditures for transport, storage and feeding.