Luciano

Standardized total tract digestibility of phosphorus in bakery meal fed to pigs and effects of bakery meal on growth performance of weanling pigs

Luciano, A., C. D. Espinosa, L. Pinotti, H. H. Stein. 2022. Standardized total tract digestibility of phosphorus in bakery meal fed to pigs and effects of bakery meal on growth performance of weanling pigs. Animal Feed Science and Technology 284: 115148. doi.org/10.1016/j.anifeedsci.2021.115148.

Replacing corn with bakery meal in weanling pig diets: effect on welfare and growth performance

Luciano, A., C. D. Espinosa, L. Pinotti, and H. H. Stein. 2021. Replacing corn with bakery meal in weanling pig diets: effect on welfare and growth performance. Book of Abstracts. 72nd Ann. Meet. European Fed. Anim.  Sci. Aug. 30 – Sep. 3, 2021, Davos Switzerland. Page 413. Link to abstract.

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Effect of replacing corn with bakery meal in diets for weanling pigs

Bakery meal consist of unsalable bread, breakfast cereals, cookies, pasta, and other foods that are no longer intended for human consumption. Bakery meal converts losses from the food industry into ingredients for the animal feed industry, thereby preventing food losses in the food chain. Wheat flour is the main ingredient in most bakery products, and this results in bakery meal containing high concentration of starch. Therefore, bakery meal is a potential sustainable feed ingredient that can be used in animal diets without competing with the food industry. However, research demonstrating the effect of bakery meal on growth performance for weanling pigs is limited. Therefore, an experiment was conducted to test the hypothesis that replacing corn with bakery meal will not influence growth performance of pigs.

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