Former food products (FFPs) have a great potential to replace conventional feed ingredients. This study aimed to investigate the possibility to partially replace standard ingredients with two different types of FFPs: bakery (FFPs-B) or confectionary (FFPs-C) FFPs and their effects on growth performances, and fatty acid profile of subcutaneous fat in post-weaning piglets. Thirty-six post-weaning piglets were randomly assigned to three experimental diets (n=12 per diet) for 42 days: a standard diet (CTR), a diet where 30% of standard ingredients were replaced by confectionary FFPs (FFPs-C) and a diet where 30% of standard ingredients were replaced by bakery FFPs (FFPs-B). Individual body weight was measured weekly. Feed intake (FI) was determined daily. Average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) were calculated. Subcutaneous abdominal fat samples were collected from 12 selected piglets immediately after slaughtering (day 42). No significant differences (P>0.05) between groups were found in growth performances. No significant differences (P>0.05) between groups were found for saturated fatty acids, however lower percentage of monounsaturated fatty acids were observed in CTR compared to FFPs-C and FFPs-B group. While in the case of polyunsaturated fatty acids FFPs-C group was lower compared to CTR group. This study confirmed the possibility to formulate homogeneous diets integrated with 30% of both categories of FFPs. Furtherly the inclusion of different FFPs types, namely deriving from bakery or confectionary food product may affect the fatty acid profile of subcutaneous fat in post-weaning piglets.
