Utilization of by-products and food waste in livestock production systems: a Canadian perspective

Ominski, Kim; McAllister, Tim A.; Stanford, Kim; Mengistu, Genet; Kebebe, E.G.; Omonijo, Faith; Cordeiro, Marcos R. C.; Legesse, Getahun; Wittenberg, K. M.

doi:10.1093/af/vfab004

Cited by 56 publications

(31 citation statements)

References 26 publications

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“…A review of the international scientific literature shows large efforts in recent years concerning the use of agro-industrial food wastes as raw materials [1,26]. Although there is a great variety of tested material and processing methods, to our knowledge the examined combination of olive mill wastewater solids, grape pomace solids, and feta cheese whey solids was tested in the current study for the first time in broiler chicken diets.…”

Section: Discussionmentioning

confidence: 99%

Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Bonos

Skoufos

Petrotos

et al. 2022

Veterinary Sciences

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The purpose of this study was to evaluate the dietary use of novel silage that was created by combining three agro-industrial wastes produced in bulk, i.e., olive mill wastewater, grape pomace, and deproteinized feta cheese whey, in the diets of broiler chickens. A total of 216 one-day-old male Ross-308 chicks were randomly allocated to three treatment groups with six replications (12 chicks per pen). Three isocaloric and isonitrogenous diets were formulated to include the examined silage at 0%, 5%, or 10%. Commercial breeding and management procedures were employed throughout the trial. At the end of the trial (day 35), tissue samples were collected for analysis. Feeding 10% silage resulted in increased (p ≤ 0.001) final body weight (p ≤ 0.001) and feed intake. Jejunum and cecum microflora, as well as breast and thigh meat microflora, were modified (p ≤ 0.05) by the dietary inclusion. Thigh meat oxidative stability was improved (p < 0.01) by the silage supplementation. In addition, breast and thigh meat fatty acid profiles were different, respectively, (p < 0.05) in the supplemented treatments compared to the control. The examined silage was successfully tested in broiler diets with potential benefits for their performance and meat quality.

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Section: Discussionmentioning

confidence: 99%

Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Bonos

Skoufos

Petrotos

et al. 2022

Veterinary Sciences

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“…In recent decades, there has been an increasing interest for the reutilization of fruit and vegetable processing co-products in farm animal nutrition due to the social and environmental pressures faced by modern society [ 1 , 2 , 3 , 4 ]. In addition, the use of fruit waste for animal feeding would reduce feeding costs incurred by farmers [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fresh Citrus Pulp Supplementation on Animal Performance and Meat Quality of Feedlot Steers

Luzardo

Banchero

Ferrari

et al. 2021

Animals

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The use of fruit by-products such as citrus pulp represents a feeding ingredient that deserves to be evaluated as an energy source in animal rations. Thirty-six British breed steers were allotted to one of the three feeding treatments (12 steers/treatment): 0%, 15% and 30% of fresh citrus pulp inclusion in the ration in a randomized complete block design to evaluate animal performance and carcass and meat quality traits. In the present study, the inclusion of fresh citrus pulp up to 30% of the diet did not affect the animal average daily gain (p > 0.05) but steers that were fed the pulp consumed less feed (p < 0.05) and presented a lower feed conversion ratio (p < 0.05) than their counterparts without citrus pulp in their diet. No effect of fresh citrus pulp was observed on carcass and meat quality (p > 0.05). A greater lipophilic antioxidant capacity (p < 0.05) in meat was observed when fresh citrus pulp was offered at 15% of the diet. Fresh citrus pulp used up to 30% as a feed ingredient in feedlot rations does not negatively affect animal performance or meat quality but, rather, has a positive effect on dry matter intake and a better feed conversion ratio.

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“…The ever increasing demand for food coupled with higher environmental standards is reshaping agricultural activities toward ecologically sustainable and efficient systems [1]. While the existing literature has mainly focused on increasing food production, the magnitude of waste and by-products are too large to be ignored [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…Food waste refers to "unwanted or unusable material, substances, or by-products" that are "eliminated or discarded as no longer useful or required after the completion of a process" [9]. The negative environmental, social, and economic problems caused by food by-products and waste remain a worldwide cause for concern [1]. According to FAO, [3], about one-third of all edible food (1.3 billion metric tonnes, MMT) is lost across the food chain each year.…”

Section: Introductionmentioning

confidence: 99%

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Ngwasiri

Ambindei

Adanmengwi

et al. 2022

AJB2T

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Agricultural production, agro-industrial food processing, distribution and consumption generate high Amounts of varied food by-products and waste which place a heavy burden on the environment and cause losses to the food industry. The most common disposal methods of food wastes are the use of landfills and incineration, which lead to several environmental, social, and economic issues. However, many of these by-products and wastes have been reported to be higher than the final product in terms of nutritional or functional properties, making them potential raw materials for application in the agro-food industry. Together with the recent sustainable development goals of food security, environmental protection, and energy efficiency, these are the key reasons why food waste valorization is necessary. Valorization of food waste within the bio-economy approach offers an economical and environmental opportunity that can serve as a solution to the issues faced with the conventional disposal methods. Traditionally, in Africa, especially in Cameroon, food by-products and waste have been valorized into a range of products for application in food and food preparation, including food additives and spices, food emulsifiers and stabilizers, food salts and nutraceuticals. Traditional Waste valorization methods could achieve sustainable development in technologically underdeveloped countries by going beyond improving agro-food waste management to the production of useful biochemicals, food ingredients and food products, which can be referred to as value added products from waste. In addition, the processing and conversion of these agro-food by-products and waste generated in the poor regions of the world for the production and formulation of novel foods and biochemicals will directly benefit the local communities by reducing environmental pollution and increasing income in the food industry. This review aims at providing insight into current trends in food waste valorization using traditional methods in an African country such as Cameroon. This paper presents the variety and type of food waste within the food chain that can be valorized into various products using traditional methods. Furthermore, a series of examples of key food waste valorization schemes and value added products as case studies to demonstrate the advancement in traditional bioconversions are described, bringing out the opportunities and challenges for the Cameroon bioeconomy.

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Utilization of by-products and food waste in livestock production systems: a Canadian perspective

Cited by 56 publications

References 26 publications

Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition

Effect of Fresh Citrus Pulp Supplementation on Animal Performance and Meat Quality of Feedlot Steers

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

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