Three types of fermented dry food waste feed (feed 1, 2, and 3) were prepared with food waste and food by-products such as rice, bread, noodles, fish, vegetables, tofu cakes, rye bran and brewers grain. Main components of feed 1, 2, and 3 were rye bran, tofu cakes, and bread, respectively. Dry feed from these ingredients were produced by successive treatments of fermentation under semi-anaerobic conditions and 80°C forced air circulation. TDN contents in dry matter of feed 1, 2, and 3 were 68.4%, 73.6% and 84.8%, respectively. Twelve swine were reared to an average body weight of 45-105kg and fed ad libitum. They were divided into three groups (A, B, and C) with each assigned a different feed type. The feeding schedule for Group A was feed 1 → mixture of feed 1 and 3 → feed 3, in the early, middle, and late stages of fattening. For Group B, feed 2 → mixture of feed 2 and 3 → feed 3. For Group C, commercial formula feed was fed during all fattening periods. Feed intakes for Groups A and B were lower than that of Group C in the early stage. Therefore, the daily weight gains of Groups A and B during this period were inferior to Group C. By increasing the proportion of feed 3 in the middle and late stages, feed intake and body weight gain recovered and were closer to those of Group C. There were no significant differences in moisture contents, pH, fat color, and drip loss of meat among the three feeding groups. But the amounts of intermuscle fat and back fat melting points of Groups A and B were much higher than Group C. As for the sensory evaluation of meat taste, the lean meat of Group B tended to be tastier.

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Three types of feed exclusively for pigs were formulated from co-products using the values derived from the Standard Tables of Food and Feed Composition. From this formulation, co-products, i. e. rice, bread, noodles, rye bran, brewers residue grains, fish, soybean curd, soybean curd residue, and vegetables, were collected in Hiratsuka city, Kanagawa Prefecture with each type of feed produced under a fermentation-dehydration system which took more than 45 days. The total amount of each co-product feed manufactured was more than 900kg. The feed was subjected to chemical analyses and digestion trials using 15 LWD pigs (average BW 47.2kg). The results were then compared to the formulation values. It was shown that the application of values of certain co-products derived from the Standard Tables of Food Composition was effective in formulating feed, in cases where the value was not described in the Standard Tables of Feed Composition. It is necessary to formulate feed under safety factor considerations as the lysine content analyzed was small compared to the formulated lysine content, with a±3 point gap separating the analyzed and formulated nutritive values. Accuracy of formulation was not improved by the application of analyzed values of DM and chemical composition of partially obtained samples, due to sampling errors.

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Three-way cross pigs (Hampshire, Large Yorkshire, Landrace, Duroc)—intact males, littermate females, and males castrated 35 days after birth—were group-fed high energy feed in order to examine their growth rate, meat production, and meat quality.
1. It took intact male, castrated male, and female pigs 188, 191, and 200 days to reach 100kg in body weight, respectively. Intact males had the highest daily growth rate among the 3 groups of pigs, though the differences were small.
2. Females had the best carcass yielding rate at 66.3%. That of intact males was 62.3%. For three-way cross pigs, cross of loin section meat, obtained from between the 5th and 6th thoracic vertebrae rib eye area was largest in the male. That of castrated males and females were 30% less. Intact males also had the largest amount of red meat, estimated at 61.5% from the cross section of the loin meat. That of castrated males was 6.9% less.
3. Meat quality was better in intact males than in castrated males in the reddishness of meat, ability to retain moisture, muscle fiber thickness, and melting temperatures of fat tissue.
4. Meat quality did not suffer from foul odor.

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