Studies on Bean-Cured Refuse and Blood as Feed Resources for Pig Feed
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Accession number;05A1044284
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| Title;Studies on Bean-Cured Refuse and Blood as Feed Resources for Pig Feed |
| Author;
OSHIDA TOSHIO
(Azabu Univ., Sch. of Vet. Med.)
KAMATA HIDEMOTO
(Kamatagijutsushijimusho)
ITO SHOGO
(Azabu Univ., Sch. of Vet. Med.)
FUKUYASU TSUGUAKI
(Azabu Univ., Sch. of Vet. Med.)
SAKATA RYOICHI
(Azabu Univ., Sch. of Vet. Med.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.170-175(2005)
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| Figure&Table&Reference;TBL.5, REF.11 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The bean-cured refuse (in Japanese "Okara") and blood as industrial waste matter were investigated for usability of pig feed for Okara with blood powder by ceramic ball system. The effects of Okara with blood powder on the meat production of fattening pigs were investigated. Trial group (10 head) was given feed whose Okara with blood powder was mixed with formula feed in 5 to 95 proportion. Control group was provided only formula feed (10 head). The feeding program was carried out for 79 days followed by slaughtering the pigs, all at 180 days of age. The left side of each carcass was used in the performance tests on meat production. A sample of loin was analyzed for determination of physicochemical characteristics. Sensory evaluation was also performed according to the method of Scheff?. The following results were obtained: 1) Productivity: The daily weight gain and feed conversion ratio in the trial group were 681 g and 3.82, and no significant differences were observed. 2) Health and nutritional condition: During the feeding program, all pigs were in good health according to clinical observation and blood tests. 3) Carcass quality: A macrofinding showed the carcass of all the pigs to be normal. Their quality was basically the same in all cases. There were no significant differences between trial and control group. 4) Meat quality: Physicochemical characteristics were investigated. There were no significant differences between trial and control group in the meat quality. 5) Sensory evaluation: The panels consisted 30 girl students. The loin meat, "Shabushabu" of trial and control group were compared on the basis of color, order, tenderness, flavor and given total evaluations. No significant differences could be found between the two groups. The data of the present research, confirm the possibility of using Okara with blood powder as source of pig feed. (author abst.) |
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