Preliminary assessment of restaurant food waste as a feed ingredient for small juvenile rainbow trout (Oncorhynchus mykiss)

ZeinEddine, Razan; Ireland, Bridget; Monzer, Samer; Saoud, I. Patrick

doi:10.1007/s10499-021-00650-4

Cited by 11 publications

(4 citation statements)

References 24 publications

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“…Fish consumed the various feeds equally, suggesting that FWY incorporation in the diets did not affect palatability. Previous attempts to partially replace aquafeed with non‐bioprocessed post‐consumer restaurant FW were only successful at 25% replacement for tilapia (Nasser, Abiad, et al, 2018) and 25% for rainbow trout ( Onchorhynchus mykiss ) (ZeinEddine et al, 2021). The 15.3% increase in protein proportion of the FW after bioprocessing probably explains present results.…”

Section: Discussionmentioning

confidence: 99%

“…Such food waste is a good source of nutrients and can substitute major aquafeed ingredients (Wong et al, 2016). However, FW is not a complete source of nutrients for fish as the waste lacks certain vitamins and minerals, has a relatively low protein content and has a large omega‐6 to omega‐3 fatty acid ratio (Castrica et al, 2018; Georganas et al, 2020; Nasser, Abiad, et al, 2018; ZeinEddine et al, 2021). Therefore, in order to successfully use FW in aquafeeds, manipulations for nutritional improvements are necessary.…”

Section: Introductionmentioning

confidence: 99%

“…has a relatively low protein content and has a large omega-6 to omega-3 fatty acid ratio (Castrica et al, 2018;Georganas et al, 2020;ZeinEddine et al, 2021). Therefore, in order to successfully use FW in aquafeeds, manipulations for nutritional improvements are necessary.…”

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confidence: 99%

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Bioprocessing post‐consumer food waste for use as a fish feed ingredient

Tabbara

Monzer

Eddine

et al. 2022

Aquaculture Research

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Aquaculture contributes more than half of global seafood production (FAO, 2018), and most of aquaculture today relies on manufactured feeds (FAO, 2020). Aquafeeds generally contain between 30% and 50% proteins, as most aquatic animals require substantial amounts of proteins to grow well (Kaushik & Hemre, 2008;Rombenso et al., 2021). However, feed ingredients rich in protein such as fishmeal (FM) are expensive and non-sustainably produced (Dersjant-Li, 2002), and land-based substitutes are not as environmentally friendly as we wish (Malcorps et al., 2019). Accordingly, finding sustainable and inexpensive but nutritious sources of protein is necessary if the industry is to continue to grow.Food loss and food waste constitute a major challenge for humans, mainly because of their impact on the environment and on food security. More than 850 million people around the world suffer from long-term undernourishment (Buckle, 2015), yet nearly a third of the world's food is lost or wasted every year. The food waste (FW) part is related to consumers' behaviour and is food wasted specifically at the end of the supply chain (Parfitt et al., 2010), such as postconsumer food waste. Post-consumer FW is comprised of all food that is left unconsumed, such as household food waste and restaurant plate leftovers . Such food waste is a good source of nutrients and can substitute major aquafeed ingredients (Wong et al., 2016). However, FW is not a complete source of nutrients for fish as the waste lacks certain vitamins and minerals,

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioprocessing post‐consumer food waste for use as a fish feed ingredient

Tabbara

Monzer

Eddine

et al. 2022

Aquaculture Research

Self Cite

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“…The amount of food waste generated differs significantly among countries and is influenced by factors such as affluence, industrialization, and development levels [9], [10]. The future progress of feed aquaculture relies on the identification of sustainable and cost-effective ingredients that fulfill the nutritional requirements of fish [11]. Utilizing food waste as animal feed presents a solution that addresses waste management and food security challenges while reducing the need for conventional feed production, which imposes both resource and environmental burdens [12].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Probiotic-Induced Fermentation of Restaurant Waste on the Growth of Common Carp (Cyprinus carpio) Fry

Andriani,

Anasih,

Iskandar

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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The study explores using the fermentation process to convert organic restaurant waste into fish feed, a promising solution for aquaculture. The aim is to determine the best type and dosage of probiotics for fermenting restaurant waste (FRWM) and evaluate their impact on common carp (Cyprinus carpio) fry growth. Three commercial probiotics (P1, P2, and P3) were used at an 8% concentration for fermenting the waste. The best result from the fermentation trial was tested as feed containing different FRWM proportions: 0% (TA), 10% (TB), 20% (TC), 30% (TD), and 40% (TE) with 30% protein content. The trial lasted 42 days, assessing waste chemical composition before and after fermentation, growth rate, amylase and protease activity, feed conversion, survival rate, and water quality. Results showed P1 was most effective, increasing FRWM protein content by 84.25% and reducing crude fiber and fat by 15.17% and 3.94%, respectively. TE (40% FRWM) yielded the best outcomes, with fry common carp achieving a 1.05% daily growth rate and a feed conversion ratio of 0.80, indicating efficient feed utilization. TC (20% FRWM) exhibited the highest survival rate at 88.33%. The inclusion of FRWM influenced amylase activity, increasing enzyme levels and improving feed efficiency and growth rate. In conclusion, using FRWM, fermented with P1 probiotics, showed significant improvements in its composition, leading to enhanced fish growth and feed utilization. The 40% FRWM diet demonstrated the best fish growth rate and feed conversion performance. These findings support using fermented restaurant waste as sustainable and nutritious fish feed in aquaculture.

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The effect of fishmeal replacement with acid-fermented chicken silage on growth, digestive enzyme activity and histology of the intestine and liver of juvenile Mozambique tilapia (Oreochromis mossambicus)

Mbokane

Fouché³

2022

Aquacult Int

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Preliminary assessment of restaurant food waste as a feed ingredient for small juvenile rainbow trout (Oncorhynchus mykiss)

Cited by 11 publications

References 24 publications

Bioprocessing post‐consumer food waste for use as a fish feed ingredient

Bioprocessing post‐consumer food waste for use as a fish feed ingredient

The Effect of Probiotic-Induced Fermentation of Restaurant Waste on the Growth of Common Carp (Cyprinus carpio) Fry

The effect of fishmeal replacement with acid-fermented chicken silage on growth, digestive enzyme activity and histology of the intestine and liver of juvenile Mozambique tilapia (Oreochromis mossambicus)

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