The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

Abstract

Abstract:The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals. However, there are emerging gaps that need to be further addressed regarding the food security and sustainability of the products. Therefore, the objective of this review highlights the efficacy and effectiveness of using animal by-products as alternative sources of feed ingredients, and the constraints associated with their production to boost livestock performance in the industry at large.

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review

“…In the European Union, more than 20 million metric tons of animal by‐products are generated annually (Henchion et al ., ). However, these animal by‐products are currently underutilised as fertilisers, animal feed or other low‐value purposes (Alao et al ., ). Effective utilisation of animal by‐products cannot only alleviate environmental pollution but also increase the revenue for the slaughter industry (Henchion et al ., ).…”

Performance of Japanese Quails (Coturnix coturnix japonica Temminck & Schlegel, 1849) Fed Hatchery Waste Meal

“…The high cost and unavailability of the conventional feed ingredients have led to the search for alternative (unconventional) sources of protein and energy. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans [6]. Hatchery waste is primarily composed of dead chicks, infertile whole eggs, and shells from hatched eggs [7].…”

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

“…Meat production is associated with the generation of several by‐products including bones, hides, and rinds. In fact, these by‐products constitute about one third of the entire animal carcass . Increasing awareness and focus on sustainability and waste reduction has intensified the use of these by‐products and their potential valorization .…”

“…In fact, these by‐products constitute about one third of the entire animal carcass . Increasing awareness and focus on sustainability and waste reduction has intensified the use of these by‐products and their potential valorization . Bones from the carcass contain considerable amounts of residual meat that can be extracted and made available through a heat treatment or combined heat and pressure treatments under the addition of water.…”

“…[1,2] Increasing awareness and focus on sustainability and waste reduction has intensified the use of these by-products and their potential valorization. [2,3] Bones from the carcass contain considerable amounts of residual meat that can be extracted and made available through a heat treatment or combined heat and pressure treatments under the addition of water. During these thermal processes, amino acids, peptides, proteins, and other meat-derived compounds are extracted into the water, resulting in a flavor-rich stock.…”