dis presentation jam65

NUTRITIONAL ANALYSIS OF WASTE FOOD

IBERS Dissertation Presentation

Domestic pig (Sus scrofa domesticus or Sus domesticus)

(1.)

Jessica April Moult

Copyright © Jessica Moult 2015

Does it meet the nutritional requirements for swine?

(2.) Feed is the most expensive cost of pork production (Whitney, 1998).

(3.) Utilising waste food could reduce feed costs.

Whitney, M. (1998). Retrieved from Swine Extension : University of Minnesota Extension. [online] Available at: http://www.extension.umn.edu/agriculture/swine/components/nutrition.htm [Accessed 5 Nov. 2014].


(4.)

(5.)

(6.)

(7.)


http://www.lovefoodhatewaste.com/

(18.) Unavoidable (19.) Possibly Avoidable (20.) Avoidable


Aims and Objectives

• Quantify nutritional composition of vegetarian and meat waste.

• Comparing the results with stated nutrient requirements for pigs from the National Research Council of America (NRC, 2012).

National Research Council, (2012), Computer models to determine the nutrient requirements of swine [online] Available at: http://www.nap.edu/nr-swine/ [Accessed 24 Feb. 2015].

• Investigate whether food waste would have the nutritional requirements for swine.


Benefits of Pig Swill

(8.) Spent Hops (10.) Surplus Bread

(12.) Deforestation

(9.) Whey

(11.) Soybean Meals: 8.8 million tons / yearFeed Materials Assurance Scheme(FEMAS)


Limitations of Pig Swill

(17.) Foot and Mouth Disease

(16.)

(13.)

(14.)

(15.)

• Non-meat • Zoonotic parasites • Legal issues


Methods

60˚C, 4-10 days to dry.


NDF, Toral, et al., 2011 ADF, Nsereko, et al., 2000

Fibre analysis

Nsereko, V. L., Morgavi, D. P., Rode, L. M., Beauchemin, K. A. & McAllister, T. A. (2000). Animal Feed Science and Technology, 88(3), 153-170; Toral, P. G., Hervás, G., Bichi, E., Belenguer, Á. & Frutos, P. (2011). Animal Feed Science and Technology, 164(3), 199-206.

0.5gAnkom 2000 fiber analyser

Ankom 220 fiber analyser


ProteinCrude protein (CP) was determined using the conversion factor 6.25; (general nitrogen-to-protein conversion factor), (Salo-väänänen & Koivistoinen, 1996; Mariotti, et al., 2002).

Salo-väänänen, P. P. & Koivistoinen, P. E. (1996). Food Chemistry, 57(1), 27-31; Mariotti, F., Tomé, D. & Mirand, P. P. (2008). Critical Reviews in Food Science and Nutrition, 48(2), 177-184.

0.2g


Crude Fat

The filter bags were put in the Ankom XT15 extraction system (60 minutes at 90˚C) (Ankom Technology; Toral, et al., 2009).

Toral, P. G., Belenguer, A., Frutos, P. & Hervás, G. (2009). Small Ruminant Research, 81(2), 119-125.

1.7g


Ash


Analytical constituents

0

100

200

300

400

500

600

700

800

900

Ta Med Da Pantycelyn Sophies Shilam Household

ND

F (g

/kg)

Place Food Collected

meat

veg

ab a ab b ab

Ta Med Da Pantylcelyn Sophie’s Shilam Household

900

800

700

600

500

400

300

200

100

0

30-150g/kg

~303 - 493 g/kg



0

50

100

150

200

250

300

350


AD

F (g

/kg)


meat

veg

a a a b a350

300

250

200

150

100

50

0




0

100

200

300

400

500

600

700

800

900


CP

(g/

kg)


meat

veg

a b a a a


900

800

700

600

500

400

300

200

100

0

~73 - 142 g/kg

120-170g/kg

127g/kg



0

50

100

150

200

250

300

350

400

450


CEE

(g/

kg)


meat

veg

a a b ab a


450

400

350

300

250

200

150

100

50

0

~46 - 284 g/kg

35-60g/kg



0

20

40

60

80

100

120

140


Ash

(g/

kg)


meat

veg

a a a a a


140

120

100

80

60

40

20

0

~7 - 64 g/kg

50-70g/kg


Variations


Microbial- meat

0

10

20

30

40

50

60

70

80

90

100

0

200

400

600

800

1000

1200

1400

1600

1 2 3

Bac

teri

a C

ou

nt

/ m

L Sh

ilam

Bac

teri

a co

un

t /

mL

Ente

ro

Day

1 2 3

1600

1400

1200

1000

800

600

400

200

0

100

90

80

70

60

50

40

30

20

10

0


Microbial- veg

0

50000

100000

150000

200000

250000

300000

350000

400000

450000

1 2 3

Bac

teri

a co

un

t /

mL

Ente

ro

Day1 2 3

450000

400000

350000

300000

250000

200000

150000

100000

50000

0


Image URL Sources

1. http://web.stanford.edu/group/parasites/ParaSites2005/Trichinella/trich.html

2. http://kawaiifoods.com/2011/kawaii-piggy-bread-cute-baking/

3. http://fineartamerica.com/featured/we-want-your-kitchen-waste-pig-war-is-hell-store.html

4. http://www.cawrecycles.org/issues/organics

5. http://www.ecofoodrecycling.co.uk/news/2014/11/28/ad-hit-sweden-1-waste-goes-landfill/

6. http://www.recycledevon.org/content/compost-bins/

7. http://spart-llc.com/technology/

8. http://en.wikipedia.org/wiki/Brewing

9. http://mahauthaienergyco.com/dairy_products.html

10. http://www.frenchvillagebakery.co.uk/fresh-bread

11. http://www.soymeal.org/


Image URL Sources12. http://wwf.panda.org/what_we_do/footprint/agriculture/soy/

13. http://pixshark.com/fat-food.htm

14. http://en.wikipedia.org/wiki/Salt

15. http://cutcaster.com/photo/100041486-Antique-Silverware/

16. http://www.agriculture.gov.au/biosecurity/australia/naqs/naqs-target-lists/fmd

17. http://www.knowledgedb.org/?imgid=23114-1

18. http://www.balimeat.com/product/beef-bones/

19. http://www.oakdenehollins.co.uk/newsdetail.php?which=184

20. http://news.bbc.co.uk/1/hi/scotland/7877767.stm


Summary

• Pig swill –possible alternative management for waste food.

• More research into individual ingredients (nutrient analysis).

• Ta Med Da and Pantycelyn most suitable.

• Broader comparisons =wider range of establishments

• More cereal/crops grown for human consumption


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