Animal by-products for feed: characteristics, European regulatory framework, and potential impacts on human and animal health and the environment

Jędrejek, Dariusz; Lević, J.; Wallace, John K.; Oleszek, Wiesław

doi:10.22358/jafs/65548/2016

Cited by 67 publications

(50 citation statements)

References 13 publications

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“…, pea, soy) as alternatives to conventional animal proteins ( e.g. casein, whey protein, gelatine) have gained significant research attention in recent years owing to the lower environmental footprints as compared to those associated with the production and consumption of the animal proteins ( Jędrejek, Levic, Wallace, & Oleszek, 2016 ; Koneswaran & Nierenberg, 2008 ; Rodahl, Höök, Krozer, Brzezinski, & Kasemo, 1995 ; Zhang, Holmes, Ettelaie, & Sarkar, 2020 ). Although soy protein has often been considered as an alternative to the dairy counterparts ( Shevkani, Singh, Kaur, & Rana, 2015 ), pea protein has been the preferred choice recently owing to a number of health benefits ( Dahl, Foster, & Tyler, 2012 ), low cost, high abundance, as well as benefits from having a hypoallergenic and gluten-free status ( Lan, Chen, & Rao, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

et al. 2021

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The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1–100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or without a mucin coating, latter was used to mimic the oral surface. Soft tribology using PDMS tribopairs in addition to wettability measurements, physicochemical characterization (size, charge, solubility) and gel electrophoresis were performed. Soluble fractions of PPI adsorbed to significantly larger extent on PDMS surfaces, forming more viscous films as compared to WPI regardless of heat treatment. Introducing a mucin coating on a PDMS surface led to a decrease in binding of the subsequent dietary protein layers, with PPI still adsorbing to a larger extent than WPI. Such large hydrated mass of PPI resulted in superior lubrication performance at lower protein concentration (≤10 mg/mL) as compared to WPI. However, at 100 mg/mL, WPI was a better lubricant than PPI, with the former showing the onset of elastohydrodynamic lubrication. Enhanced lubricity upon heat treatment was attributed to the increase in apparent viscosity. Fundamental insights from this study reveal that pea protein at higher concentrations demonstrates inferior lubricity than whey protein and could result in unpleasant mouthfeel, and thus may inform future replacement strategies when designing sustainable food products.

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Section: Introductionmentioning

confidence: 99%

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

et al. 2021

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“…Due to the ban, research on the utilization of PAP in aquafeeds was stagnated for several years within EU countries. These PAP are valuable feed ingredients, as they are waste from food production and are available in large amounts in the EU (Jędrejek, Levic, Wallace, & Oleszek, ). Recent studies indicate that these are suitable alternatives to fishmeal in practical fish diets (Campos, Matos, Marques, & Valente, ; Karapanagiotidis, Psofakis, Mente, Malandrakis, & Golomazou, ; Lu, Haga, & Satoh, ; Wang, Wang, Ji, Han, & Li, ; Wu, Ren, Chai, Li, & Wang, ).…”

Section: Introductionmentioning

confidence: 99%

Alternative formulations for gilthead seabream diets: Towards a more sustainable production

et al. 2019

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To support the expected increase in aquaculture production during the next years, a wider range of alternative ingredients to fishmeal is needed, towards contributing to an increase in production sustainability. This study aimed to test diets formulated with non‐conventional feed ingredients on gilthead seabream (Sparus aurata) growth performance, feed utilization, apparent digestibility of nutrients and nutrient outputs to the environment. Four isonitrogenous and isoenergetic diets were formulated: a control diet (CTRL) similar to a commercial feed and three experimental diets containing, as main protein sources, plant by‐products, glutens and concentrates (PLANT); processed animal proteins (PAP); or micro/macroalgae, insect meals and yeast (EMERG). Diets were tested in triplicate during 80 days. The EMERG treatment resulted in lower fish growth performance, higher FCR and lower nutrient and energy retentions than the other treatments. The lowest protein digestibility was found for the EMERG diet, which caused increased nitrogen losses. The PLANT and PAP treatments resulted in better fish growth performance, higher nutrient and energy retentions, and lower FCR than the CTRL treatment. The significant improvement in FCR found for fish fed PLANT and PAP diets and the high protein digestibility of these diets contribute towards minimizing the environmental impacts of seabream production.

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“…labile and insoluble amino acids, and lastly, presence of beneficial hormone-like peptides [72]. As mentioned, feed production is an area surrounded by a strict regulatory framework, and it has recently been published a relevant review of the European regulatory framework and potential uses of ABPs for feed [73].…”

Section: Feedmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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Animal by-products for feed: characteristics, European regulatory framework, and potential impacts on human and animal health and the environment

Cited by 67 publications

References 13 publications

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Alternative formulations for gilthead seabream diets: Towards a more sustainable production

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

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