Energy efficiency of pasta waste and its effect on performance, carcass, and economic viability of broilers

Abstract

The objective of this study was to determine the energy value of pasta waste through a metabolism trial and determine the best level of its inclusion in broiler diets. In the metabolism trial, sixty 14-day-old birds were assigned to two treatments (control diet and a diet in which 30% was replaced by the byproduct) with six replicates and five birds per experimental unit. In the performance trial, 525 one-day-old chicks were assigned to treatments consisting of five levels of pasta waste (0, 100, 200, 300, and 400 g kg −1) in the diet, with seven replicates and 15 birds per experimental unit, in a completely randomized design. The phases of up to 7, 21, 35, and 42 days of age were evaluated. At the end, two broilers with average weight were selected per plot for carcass evaluation. An economic analysis was undertaken. The calculated apparent metabolizable energy (AME) value of the waste was 3812 kcal kg −1 , and its nitrogen-corrected AME was 3616 kcal kg −1. In the performance trial, no significant difference was detected from 1 to 7 days. However, in the other phases, a decreasing effect was observed on feed intake, weight gain, slaughter weight, hot-and cold-carcass weights, empty-and full-gizzard weights and yields, cuts (chest, drumstick, thigh, wings, and back), and feed conversion worsened. The revenue and gross margin calculated for the diets decreased with pasta waste. Therefore, pasta waste is not a viable alternative, except in the pre-starter phase of broilers.

Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta

“…Defected pasta can be re-milled and reused in the same production process, but only at low addition levels since higher amounts affect the product quality. Therefore, although defected pasta is a valuable material discarded only for physical non-conformities, it is commonly destined for animal feeding, such as meat quail (Santos et al, 2020) or broilers (Santos et al, 2018) without any particular interest in its revalourisation. Indeed, while the incorporation of by-products from other food supply chains in pasta manufacturing is quite well investigated (Pasqualone et al, 2015(Pasqualone et al, , 2017, the reuse of defected fresh pasta for innovative food applications has been rarely proposed.…”