Abstract ▼ AI-Helper

This study was conducted to determine nutritional values of different sources of food residues(FR) released in autumn and to compare them with nutrient requirements on NRC standard feeding system of swine. Hospital or cafeteria FR contained more cooked rice and side dishes residues and less vegetabl...

This study was conducted to determine nutritional values of different sources of food residues(FR) released in autumn and to compare them with nutrient requirements on NRC standard feeding system of swine. Hospital or cafeteria FR contained more cooked rice and side dishes residues and less vegetable residues and fruit peel, resulting in higher energy and lower fiber contents, compared to apartment complex FR, which had opposite patterns to these results. Chemical composition between hospital and cafeteria FR was almost similar. Salt(NaCl) content was more than 9 folds of NRC swine requirement, but much lower than the maximum tolerant level. Essenial and non-essential amino acids profile was similar among FR sources. Hospital or cafeteria FR protein had a similar pepsin digestibility to soybean meal protein. Apartment complex FR protein, however, had a much lower pepsin digestibility. When NRC nutrient requirements are considered, FR in swine diets could satisfy requirements of protein and all the essential amino acids, 75${\sim}$111% of digestible or metabolizable energy, and most of the major and minor minerals. All the FR contained extremely low levels of toxic heavy metals, indicating that they are completely safe from these toxic substances. It was concluded that hospital or cafeteria FR could be a nutritionally excellent and balanced feed source for swine.

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