Effects of Feeding a Dry or Fermented Restaurant Food Residue Mixture on Performance and Blood Profiles of Rats

Abstract

This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p<0.01) feed efficiency. Apparent digestibility of NDF was increased (p<0.05) by feeding the fermented diets, although digestibilities of DM, OM, CP, and NFC were not affected (p>0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p<0.05) for the anaerobically fermented diet and for the 0.5% LAB culture plus anaerobically fermented diet. The digestibility of crude ash tended to increase (p>0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets.

Advances in nutrient management make it possible to accelerate biogas production and thus improve the economy of food waste processing

“…Carbohydrate content in the range of 10% to 20% and the highest levels of labile carbon (almost 631 g kg-1) is also in good agreement with other literature (Xu et al 2018). The content of fat in all the investigated FW samples was 3.4% to 7.4% and its amount was generally lower than the amount found in comparable studies (Kim et al 2011). Esteves and Devlin (2010) report equivalent fat content in an extensive study of FW in Wales.…”

“…These findings are in agreement with Chmiel et al (2018), who indicate that these characteristics are related to cooking methods associated with reduction of production cost and with a typical offer in fast foods. Kim et al (2011) pointed out that it is especially the high starch and fat values that make up the energy component of the FW that originates in inexpensive restaurants.…”

Los residuos orgánicos como alternativa para la alimentación en porcinos

“…Por consiguiente, el ensilaje es una técnica de conservación que utiliza la fermentación anaerobia para aprovechar la energía y fibra disponible de los subproductos de cosecha o residuos, convirtiéndose en una alternativa que ayuda a minimizar los costos en la alimentación animal y contrarresta la contaminación ambiental causada por la disposición y uso inadecuado de los mismos (Marchiori et al, 2005). Además de esto, el uso de ensilajes puede ayudar a controlar la presencia de agentes patógenos, reduciendo el riesgo de causar alteraciones en la salud humana y animal (Kim et al, 2011).…”