- Nutritional Physiology /
- Research /
- Projects /
- Bakery by-products
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Head of the Unit Nutritional Physiology
Univ.-Prof. Dr.sc.agr. Barbara Metzler-Zebeli
T +43 1 25077-4117
E-Mail
Secretary
Irene Nefischer
T +43 1 25077-4551
E-Mail
Opening hours: Mondy till Friday from 08:00 to 16:00 o'clock
Mailing address
Unit Nutritional Physiology
Veterinärplatz 1
1210 Vienna
Austria
Bakery by-products
In pig nutrition by-products from the starch, oil and ethanol production (e.g. legume meals or beet pulp are used as cheap alternatives for protein feed or fiber components. Due to overproduction of food, such as bakery products, based on marketing strategies and consumer preferences, other attractive alternative feedstuffs for farm animal ration formulation are existing.
Overproduced bakery products comprise high amounts of easily digestible starches (>50%), fat (12%), sugar (10%) and natrium (0.65%) and already substitute part of the cereals in pig and poultry diets.
Nevertheless, scientific-based knowledge about the impact of these products on performance, carcass traits and product quality are largely missing. Especially the high amount of mono- and polyunsaturated fats in bakery products can negatively impact the carcass fat composition.
The aim of the project is to evaluate the effect of bakery products in diets for fattening pigs (Large White x Piétrain). Specifically, the influence of a diet with 30% of bakery products on the daily feed intake, water intake, weight gain, digestibility of nutrients, composition of gut microbiota and carcass traits is investigated. Our hypothesis is that the microbiota composition will shift but there will be no negative impacts on the performance, feed efficiency, carcass traits or bacon quality.
