科研之友
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摘要
The use of potato by-product (PBP) as alternative feed, particularly for smallholder pig fanners requires exploration. Potato by-products are abundantly available and considered as debris and yet they have potential to be valuable feed ingredients. Chemical and bulk properties of PBPs vary largely with processing and type of PBP generated. Ordinarily, they are good sources of energy, starch, partly fibre and have low levels of protein. Drawbacks of utilising PBPs are that they are bulky with high levels of moisture that make them prone to putrefaction if unused in a short period. It is, therefore, worthwhile to process PBPs as a strategy to prolong their shelf life, to fill the gaps of feed shortages throughout the year. This promotes their usage as source of dietary energy and fibre for pigs and will, in turn, solve disposal problems facing the food processing industry. The methods used to process and preserve PBPs should be appropriate for farmers to maintain low cost of production whilst ensuring both environmental and financial sustainability. There is inconsistent data on the influence of PBPs on pig performance. This could be because of the different processing methods used, inclusion levels and pig breeds. The information on nutritive value, bulk properties and the impact of PBPs on feed intake and growth performance of pigs is inconclusive. Processing and preservative methods such as boiling, liquid fermenting, sun drying and ensiling are likely to be compatible methods for smallholder pig farmers. These methods are inexpensive, easy to access and are appropriate for the financial standing of smallholder famers. To maximise exploitation of these methods, challenges associated with them need to be identified and resolved.
- 出版日期2017-5
