Μeat Quality Traits as Affected by the Dietary Inclusion of Food Waste in Finishing Pigs

An increasing world population along with human needs have raised demand for animal origin products. Moreover, high prices of conventional feeds led to a alternative feedstuff. Food waste can be an feed ingredient. The aim the present study was investigate effect dietary inclusion dried hotel residues (DHR) on growth performance, blood biochemical parameters and meat quality traits in finishing pigs. In each 2 trials conducted, 20 castrated male pigs were allotted into treatments. both trials, control treatment fed corn-soybean meal-based diet without residues. first trial, DHR1 contained 100 g DHR1/kg (approximately 5%). second DHR2 treatment, 80 DHR2/kg no Average daily intake tended lower average weight gain compared while differences detected. However, final body weight, FCR dressing percentage not affected any two trials. Minor several physical traits, hematological observed among treatments conclusion, results indicate that addition DHR did affect utilization produced meat; hence, use pig feeding supported.