2018
DOI: 10.1590/rbz4720180104
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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… Show more

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“…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.…”
Section: Introductionmentioning
confidence: 99%
“…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.…”
Section: Introductionmentioning
confidence: 99%