Food waste in pig feeding

Food waste is the remains of various human foodstuffs, consists of many food components and is a valuable feed for pigs. Among them, a special place is occupied by kitchen waste, as the most balanced nutritionally and regularly fed to animals. They include the remains of the first and second courses, bread, fish, vegetables, fruits, waste after cutting meat (films, tendons, bones) and other high-calorie foods.

The composition and nutritional value of kitchen waste varies with the seasons of the year, so the dry matter content in them ranges from 19 to 24%. The nutritional value of 1 kg of dry matter averages 1,2-1,3 feed. units It contains 100-150 g of digestible protein, 25-27 g of calcium, 10 g of phosphorus. The nutritional value of 1 kg of fresh kitchen waste is 0,26-0,39 feed units, 20-35 g of digestible protein, 2,5-5 g of calcium, 1,5-2 g of phosphorus.

Each 4-5 kg ​​of food waste is equal in nutritional value to 1 kg of concentrated feed, and in terms of the content of essential amino acids and vitamins in dry matter, they significantly exceed grain feed. 1 kg contains: lysine – 3-10 g, methionine – 1-5 g, tryptophan – 1,6-1,9 g, carotene – 1-2 mg, vitamin B1 – 0,21-0,25 mg, B2 – 0,45-0,54 mg, B12 – 2,5 mg, choline – 35 mg. As a percentage of crude protein, lysine contains 4,76, metmionine with cystine – 2,55, which corresponds to the requirements of growing pigs.

From the table of one urban dweller, 50-70 kg of highly nutritious food waste can be collected per year, and somewhat more from the table of a rural dweller. An urban family of three, due to the use of kitchen waste when fattening pigs, can receive an additional 8 to 12 kg of growth, a rural family of the same composition – 12-15 kg of growth. The possibility of saving expensive and scarce concentrated feed is obvious.

In addition to kitchen waste, there are other sources of additional feed in the household plot. These are waste from milk processing (whey, skim milk, buttermilk), from slaughter of animals and poultry (blood, spleen, trimmings, leather flap, intestines, heads and legs of a bird), plant growing and gardening waste (cabbage leaf, tops, overripe cucumbers, zucchini , unripe tomatoes, small potatoes, carrots, beets, fallen fruits and waste from their processing).

Farms, as independent self-supporting units, have more opportunities to use food waste in animal husbandry. On the basis of agreements with enterprises of the food, fish, meat, dairy, brewing, fruit and vegetable processing industries, they can receive fish waste (innards, heads, tails, minced meat), canning waste (substandard vegetables, residues after their cleaning and sorting, peel, greens, coarse fibers), flour-grinding industry (low-value mill waste, flour dust, flour sweeps, bran), meat processing, oil-pressing, brewing, alcohol industry and other industries. It is possible to use carcasses of fur-bearing animals, emaciated, not amenable to treatment, and dead animals for pigs after thorough boiling.

The most valuable of these feeds are animal waste, and they should be used rationally from 3 to 5% in terms of nutritional value.
Food waste is a perishable product. When harvested and used incorrectly, they quickly lose their nutritional value and cause gastrointestinal diseases in animals.

In a personal subsidiary plot, it is better to feed fresh kitchen waste daily. The rest of food waste, including kitchen waste, received from public catering establishments, must be boiled for at least 2 hours at a temperature of 100 Β° C. After cooling to a temperature of 40-50 Β° C, they are mixed with concentrated feed to the consistency of a thick mash and distributed to pigs. To provide pigs with vitamins, especially carotene, grass meal must be included in the diets.

When growing and fattening pigs up to 60-70 kg of live weight, food waste can occupy 30-45% in the diet in terms of nutritional value; at the final stage of fattening from 70 kg and above, the proportion of food waste in the diet can be increased to 50-65%, reducing at the very end of fattening to 40%.

With a well-established system for the receipt of such waste to the farm or farm, it makes sense to equip a feed kitchen for their processing and preparation for feeding.

Four lines are equipped in the feed kitchen: receiving, grinding and storing food waste, thermally treating them with steam, receiving, storing and dosing concentrates and grass meal, preparing feed mash.

Thermal treatment of waste is best carried out in special autoclave boilers under pressure up to 4 atm. With this treatment, the waste does not need to be crushed. Auto-claving also provides reliable disposal of food waste and prevents gastrointestinal diseases.

Pigs are accustomed to eating feed mixtures with the addition of food waste gradually over 3-7 days, replacing concentrates by 30-35% by the end of this period.

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Anna Evans

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