Effects of feeding of dried soybean curd residue on growth and meat quality of finishing pigs

In order to investigate the effective use of food by-product, the diet containing dried soy-bean curd residue (DSCR) were fed to finishing pigs. Fifteen pigs were divided into three experimental groups with different diets. Group I was the control given 100% basal diet (formula feed). Group 2 was given a mixture of 85% basal diet and 15% DSCR. Group 3 was given a mixture of 70% basal diet and 30% DSCR. Pigs were kept fed ad libitum from average body weight 71kg to 110kg, and daily gain, feed coversion, carcass quality and meat quality were examined. (1) Daily gain of group 3 was inferior to group 1. (2) Carcass quality was not affected by the treatments. (3) Hunter value of longissimus muscle showed L-value increase and a-value decrease in group 2 and 3 . (4) Juiciness of cooked longissimus muscle were decreased in group 3. (5) Texture of cooked longissimus muscle was not affected by the treatments. (6) In the fatty acid composition of subcutaneous inner layer fat, unsaturated fatty acids increased and melting point fell in group 2 and 3.