The Feeding Value of Potato Steam Peel for Growing-Finishing Pigs

Lunen, T. A. Van; Anderson, D. M.; Laurent, Anne-Marie; Nicholson, J. W. G.; Dean, Paul

doi:10.4141/cjas89-026

Cited by 11 publications

(3 citation statements)

References 5 publications

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“…In turn, Van Lunen et al (1989) in fattening pigs used a diet consisting of steamed potato peels with different proportions: from 0 to 30% DM.…”

Section: Discussionmentioning

confidence: 99%

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The fattening results of pigs fed with a diet with the participation of silage from steamed potatoes

Bocian¹,

Jankowiak²,

Kapelański³

et al. 2017

JCEA

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The study included 60 finishers of the F1 crossbreds (Polish Large White x Polish Landrace), a half of gilts and barrows. Animals were divided into two groups of 30 individuals each. The control group (K) amounted to pigs fed with a complete mixtures, while the experimental group (D) -was fed a mixture with the participation of silage from steamed potatoes (26% DM). The mixtures were prepared on the basis of their own cereal pellets and a concentrate. Fattening animals started at body weight of about 30 kg and continued to the average body weight of about 115 kg. The body weight of animals and the quantity of the consumed feed mixtures were recorded during the fattening period. Meatiness of carcasses was evaluated according to the current classification of the EUROP apparatus IM-03.The analysis has been subjected to the following features: total weight gain, fattening period, average daily weight gain, slaughter age and consumption of feed during the fattening and slaughter features: warm carcass weight, slaughter efficiency, fat thickness, the depth of loin muscle and meat content in the carcass. The assessment also includes: the sales value of porker in accordance with the evaluation of their carcasses according to the EUROP and the cost of feeding porker during the whole period of fattening. It has been shown that the pigs in group K had a higher growth rate and earlier reached the slaughter weight than pigs from group D (P<0.01), whereas group D demonstrated a lower feed consumption. Group K was characterized by thinner backfat, higher loin muscle and higher meatiness than the carcasses of pigs from the group D (P<0.01). Carcasses of finishers from the group K were qualified to the most valuable classes S, E, U whereas group D to class E, U, R and O. Lower costs of porker production were shows in group D, whereas in the group K a higher value from the sale was attained. Nutrition with the participation of silage from steamed potatoes was less favorable because of the lower slaughter value of the carcass, than while feeding with the complete mixtures.

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“…In turn, Van Lunen et al (1989) in fattening pigs used a diet consisting of steamed potato peels with different proportions: from 0 to 30% DM.…”

Section: Discussionmentioning

confidence: 99%

“…Potatoes are a valuable feed with a high biological protein value and good digestibility up to 72% (Van Lunen et al, 1989). In the feeding of pigs they used them steamed or pickled.…”

Section: Introductionmentioning

confidence: 99%

The fattening results of pigs fed with a diet with the participation of silage from steamed potatoes

Bocian¹,

Jankowiak²,

Kapelański³

et al. 2017

JCEA

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“…Processing of vegetables and fruits. The nutritional value of these by-products for pig nutrition depends on the type of vegetable or fruit, and on its fiber content; marc, pomace, pulp and peels can be used differently [32][33][34] .…”

Section: Potential By-products For Organic Pig Nutritionmentioning

confidence: 99%

Sustainable pig nutrition in organic farming: By-products from food processing as a feed resource

Wlcek

Zollitsch

2004

Renew. Agric. Food Syst.

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Since keeping nutrient cycles intact is one of the most important goals in organic farming, the option of recycling by-products from organic food processing by feeding them to organically raised pigs was analyzed in this study. A more specific objective was to estimate the potential of this nutrient source for reducing the protein deficiency in organic pig nutrition. Sector-specific questionnaires were sent to 321 processors of organic foods in Austria. The information provided was used to estimate the total quantity of the respective by-products available. Proximate analysis, amino acid and mineral analysis were performed for different by-products. These data were combined with the available quantities of the respective by-products, resulting in the amounts of nutrients potentially recyclable for pig nutrition. Each year 2400 t of wheat bran, 990 t of rye bran and 1300 t of residues from the separation of seed grains are already fed to different kinds of livestock. Some 510 t of stale bread are currently disposed of, but could be used as a highly nutritive feedstuff for pigs, once the problem of collection is solved. Relevant amounts of other energy-rich by-products were found: currently, about 11,000 t (2000 t on a dry matter basis) of feed-grade potatoes are composted, resulting in a waste of 27,000 GJ of metabolizable energy (ME). These potatoes could be better utilized as a dietary energy source for approximately 12,300 pigs. Additionally, about 12,900 t of whey from organically produced milk are discarded, which could be used to feed roughly 14,000 pigs. High-protein by-products are scarce. Annually, 80 t and 63 t of expellers from pumpkin seed and sunflower seed, respectively, are produced from organically grown oilseeds. Only small quantities of okara (by-product of the production of tofu from soybeans) and buttermilk are available. Only 4% and 5% of the protein and lysine requirements, respectively, of the pigs currently kept on organic farms in Austria could be covered by by-products rich in protein. Excluding feed-grade potatoes means a loss of 18% crude protein (CP), 18% lysine and 26% ME of the entire nutrient supply available from organic by-products.

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