Investigation of parameters in restaurant food waste for use as poultry rations

Abstract

One way to use food industry wastes is to feed the livestock and poultry. Applying appropriate management methods for the optimal use of agricultural waste in the preparation of livestock and poultry feed increases productivity and reduces damage to agricultural and conversion industries and the use of new resources in animal and poultry feed. In this paper, in order to investigate the possibility of recycling food waste as poultry feed, the waste produced in a restaurant has been used. The parameters of fat percentage were measured using Soxhlet extractor, percentage of dry matter using the oven, percentage of protein in it using Kjeldahl method, and also the percentage of calcium and phosphorus with the standard beard. Comparing them with the usual diet used in poultry feed shows that the average values of calcium, protein, and fat content of food waste are 0.14%, 5.65%, 7.34% higher than the average diet of poultry, respectively. Also, the average amount of phosphorus and dry matter of food waste is 0.48% and 60% less than the average diet of poultry, respectively.

Feeding recycled food waste improved feed efficiency in laying hens from 24 to 43 weeks of age

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Novel enzyme-fermentation process for bioconversion of restaurant food waste into isomaltooligosaccharide-and L-lactic acid-enriched animal feed

“…Globally, about 1.3 billion tons of food waste is generated annually, with restaurant food waste (RFW) contributing to nearly 40% of total waste (FAO, 2011;Nasser et al, 2018). RFW is a putrescible organic waste that mainly consists of uneaten food and unusable leftovers (Chen et al, 2015;Garnida et al, 2022) and is associated with adverse health, socioeconomic, and environmental impacts due to its high moisture content and perishability (Ojha et al, 2020;Sobol et al, 2023). Nevertheless, RFW also contains valuable ingredients such as carbohydrates, protein, fats, vitamins, fiber, and minerals, making it a promising source of nutrients (Noori et al, 2022).…”

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