Search Results (84)

Restaurants and open markets generate considerable quantities of organic waste. Converting these residues into poultry feed ingredients offers a sustainable disposal route. This study aimed to evaluate the nutritional and sensory viability of a novel feed complement formulated from Bonito fish meal (Sarda chiliensis chiliensis) and Única potato peel flour (Solanum tuberosum L. cv. Única). This study was conducted in three phases: (i) production and nutritional characterization of the two by-product flours; (ii) formulation of a 48:52 (w/w) blend, incorporated into broiler diets at 15%, 30%, and 45% replacement levels over a 7-week trial divided into starter (3 weeks), grower (3 weeks), and finisher (1 week) phases; and (iii) assessment of growth performance (weight gain, final weight, and feed conversion ratio), followed by a sensory evaluation of the resulting meat using a Check-All-That-Apply (CATA) analysis. The Bonito fish meal exhibited 50.78% protein, while the Única potato peel flour was rich in carbohydrates (74.08%). The final body weights of broiler chickens ranged from 1872.1 to 1886.4 g across treatments, and the average feed conversion ratio across all groups was 0.65. Replacing up to 45% of commercial feed with the formulated complement did not significantly affect growth performance (p > 0.05). Sensory analysis revealed that meat from chickens receiving 15% and 45% substitution levels was preferred in terms of aroma and taste, whereas the control group was rated higher in appearance. These findings suggest that the formulated feed complement may represent a viable poultry-feed alternative with potential sensory and economic benefits, supporting future circular-economy strategies. Full article

In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article

Background: Nowadays, to improve animal production sustainably, the zootechnical sector is exploring novel, functional ingredients, such as seaweed. This study investigated the functional properties of Fucus vesiculosus and their persistence after simulated digestion. Methods: F. vesiculosus was nutritionally characterized (AOAC methods) and digested in vitro through the INFOGEST protocol. The polyphenol, flavonoid, and phlorotannin contents of the samples were analyzed through colorimetric assays. The antioxidant properties were evaluated using ABTS assay and the growth inhibition capacity against Escherichia coli using the microdilution method. The cytotoxic activity and anti-inflammatory properties were evaluated on mouse peritoneal macrophages using crystal violet assay and the gene expression of IL-1β, IL-6, TNF-α, and iNOS. Results: F. vesiculosus demonstrated high levels of dietary fiber (47.36%) and protein (13.99%). Significant levels of polyphenols (6428.98 µg TAE/g), flavonoids (5171.31 µg CE/g), and phlorotannins (2.10 mg PGE/g) were detected. These bioactive compounds allowed for strong antioxidant activity (85.96% ABTS+ scavenging) and E. coli growth inhibition (17%). Simulated digestion minimally impacted the content of bioactive compounds and their associated functional properties. F. vesiculosus exhibited a protective effect against oxidative stress in macrophages, downregulating pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α). Conclusions: These findings support the potential of F. vesiculosus as a functional feed ingredient for livestock, maintaining its beneficial properties even after digestion. Full article

Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very interesting protein content (12.13%) and insoluble fibers (37.45%), as well as appreciable amounts of minerals, mainly calcium, potassium, magnesium, manganese, and iron. For faba bean flours, thermal treatment did not significantly affect the crude protein, ash, starch, and fat contents of the processed beans. Meanwhile, compared with raw faba bean flours, thermal treatment significantly decreased insoluble dietary fibers, anti-nutritional factors such as phytic acid, tannins, trypsin inhibitors, and alpha-galactosides and progressively improved the in vitro protein digestibility by 7,7%. In conclusion, faba bean and pea pod flours show significant potential as novel ingredients in the food industry. Their combination will enable the development of protein, fiber, and mineral-rich food products. Full article

This study aimed to evaluate the apparent digestibility coefficients (ADCs) for nutrients and energy of seven conventional and alternative feed ingredients (poultry feather meal, fermented feather meal, mealworm meal, defatted black soldier fly, Chlorella, poultry by-product meal, and corn meal) when fed to Sobaity seabream (Sparidentex hasta), with the goal of identifying sustainable, digestible, and nutritionally viable ingredients for aquaculture feed formulations. A reference diet (RF) was formulated to meet the nutrient requirements of Sobaity seabream while test diets were prepared to contain 70% RF and 30% of the test ingredients. Sobaity seabream (200 ± 8.0 g) were fed the diets for seven days before fecal matter was collected by stripping. The whole length of the digestibility trial was 21 days. The ingredient apparent digestibility of dry matter (34.8–70.4%), crude protein (52.8–107.8%), crude lipid (67.7–112.9%), and energy (52.2–86.1%) were affected by test ingredients (p < 0.01). The dry matter digestibility of mealworm meal was the highest (70.4%) compared to other ingredients. Feather meal, Chlorella, and black soldier fly meal had significantly lower values of dry matter digestibility. Dry matter and crude protein were significantly more digestible in fermented feather meal than the feather meal without fermentation. The crude protein digestibility was significantly higher (107.8%) for mealworm meal. However, feather meal has shown a significantly lower value (52.8%) for crude protein digestibility compared to other ingredients. Energy digestibility showed a significant positive correlation with dry matter digestibility (r = 0.870). The energy digestibility of mealworm meal was significantly higher (86.1%, p < 0.05) than other ingredients. Feather meal had the lowest energy digestibility (52.2%) with no statistically significant difference from Chlorella, corn meal, and black soldier fly meal. This study indicates that mealworm meal is the most easily digestible protein source for Sobaity seabream and should be prioritized in their diets. Fermentation enhances the digestibility of feather meal and is recommended when using it. Ingredients with a lower digestibility, like feather meal, chlorella, and black soldier fly meal, should be used in moderation or undergo further processing to improve nutrient availability. Full article

The growing aquaculture industry has an increasing demand for novel, sustainably produced protein sources for aquafeed. This study aimed to determine the apparent digestibility (AD%), pellet quality, and protein score of four novel fungal proteins in rainbow trout (Oncorhynchus mykiss), namely, PEKILO^® (PEK) derived from Paecilomyces variotii, Aspergillus oryzae (AO), Rhizopus oligosporus (RO), and Rhizopus delemar (RD). All fungi were grown on various side-streams, such as beet vinasse, thin stillage, and whole stillage. The diets were produced by extrusion technology and consisted of control and test diets with a 30:70 test ingredient/control ratio. Feeding lasted for 39 days. Each tank had 20 fish, with three replicates per dietary treatment. One-way ANOVA was performed to compare the means of the groups with each other. The dry matter (DM) digestibility of PEK was significantly higher than that of AO, RD, and RO, all with similar digestibility. The crude protein AD% for PEK was 86.5%, which is significantly higher than that of the other fungal sources. AO, PEK, RD, and RO had similar crude fat AD% compared to each other, at 83.8%, 87.4%, 90.5%, and 88.5%, respectively. The pellet quality was found to deteriorate with addition of fungal proteins. PEK had high AD% for most of the macronutrients tested and better pellet quality. Full article

Aquaculture, one of the world’s most rapidly growing food sectors, faces several concerns about its sustainability. A major concern is using fishmeal and fish oil from ocean-derived small pelagic fish (sardine, anchovy, etc.) in aquaculture feed. The aquafeed industry is seeking new sustainable ingredients to replace fish meal. This study focused on microalgal co-product, Nannochloropsis sp. QH25 co-product (leftover after oil extraction for nutraceuticals) is a novel aquafeed ingredient that can replace fishmeal in rainbow trout diets. A nutritional feeding experiment was conducted and compared fishmeal-containing rainbow trout diets with microalgal co-products that replaced fishmeal as follows: 0% replacement in reference diet (fishmeal, no microalgal co-product) and test diets with 33%, 66%, and 100% replacement of fishmeal using microalgal-product. Results showed the complete replacement diet yielded fish growth, feed conversion, and survival similar to the reference diet. Depositions of macronutrients, amino acids, fatty acids, macro minerals, and several trace elements in the filet were not significantly different across diets. Economic conversion ratio (ECR) analysis showed that the rainbow trout fed the 100% replacement diet had the lowest feed cost per kg of fish produced. Microalgal co-products can fully replace fishmeal in trout feed while maintaining fish performance, flesh composition, and cost-effectiveness. Full article

Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving as primary ingredients. However, increasing costs and competition for these grains have driven interest in low-grade and unconventional feed ingredients, including by-products like rapeseed meal and cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, and reduced nutrient bioavailability. Fermentation has emerged as a promising strategy to address these limitations, enhancing digestibility, palatability, and antioxidant properties while degrading harmful compounds such as tannins, trypsin inhibitors, and free gossypol. Solid- and liquid-state fermentation techniques utilize microbial inoculants, including lactobacilli and Bacillus species, to enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined with pretreatments like enzymatic hydrolysis, fermentation significantly improves the nutritional quality of feed ingredients while reducing costs without compromising poultry health or performance. This review examines the mechanisms, benefits, and challenges of fermentation techniques in poultry feed production, underscoring the importance of further research to optimize fermentation parameters, identify novel microbial strains, and ensure scalability and safety in industrial applications. Full article

According to the Sustainable Blue Economy Communication, the Farm to Fork Strategy, and the European Green Deal, novel business models supporting the use of resources from oceans and seas are of primary importance. Interestingly, several infesting seaweeds are consumed as foods in Asia and are fundamental ingredients in several traditional dishes. Herein, according to the circular economy approach, we investigate the use of Chaetomorpha linum (CL) as a Tenebrio molitor larvae feed in different percentages: 20%, 50%, and 100%, respectively. We analyzed the effects of CL on the survival and biometric parameters of larvae. The survival rate remained comparable to the control, while the mean weight was inversely proportional to the CL%. The nutrient composition was substantially different from the control, showing increased protein and reduced fat content. Analysis of the secondary metabolites revealed a better fatty acid composition, rich in PUFA, with lipid nutritional indexes comparable to seaweeds and crabs. The simulated gastrointestinal digestion highlights the increased content of essential amino acids, and a two times higher antioxidant activity with respect to the control. Taken together, our results confirm that CL can be used as a TML supplement, with beneficial effects in protein content and fat quality. Full article

Spartina anglica (SA), a plant rich in dietary fiber, has demonstrated considerable potential for enhancing gut health and antioxidant capacity in animals. This study investigates the integration of SA as a novel dietary ingredient for Zhedong white geese, with a specific focus on evaluating its effects on growth performance, nutrient digestibility, antioxidant capacity, intestinal health, and cecal microbiota composition. A total of 360 1-day-old Zhedong white geese with an average weight of 114.94 ± 0.81 g were randomly allocated to 4 dietary treatments, with 6 replicates per treatment and 15 geese per pen. The 4 dietary treatments included different SA supplement levels: a control group receiving a basal diet (CON), and three experimental groups supplemented with 3% SA (SA3), 6% SA (SA6), and 12% SA (SA12). Supplementation with 6% SA significantly enhanced the final body weight, average daily gain, and feed conversion ratio (FCR) compared to the CON group (p < 0.05). In contrast, the SA12 group exhibited reduced digestibility of crude protein and ether extract, relative to the SA3 and SA6 groups (p < 0.05). The highest antioxidant capacity was observed in the SA6 and SA12 groups, while the lowest was recorded in the CON group. SA supplementation did not significantly influence serum biochemical parameters or organ indices but increased cecum length (p < 0.05). Notably, SA supplementation markedly improved intestinal morphology, although excessive levels appeared to compromise these benefits. Additionally, SA supplementation significantly enhanced the richness and diversity of cecal microbiota and increased short-chain fatty acid concentrations. In conclusion, SA at an optimal supplementation level of 6% may be effectively utilized in Zhedong white geese diets to improve growth performance, gut health, and antioxidant capacity. Full article

This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including Laminaria seaweed increased iodine content by up to 45%, while Schizochytrium microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance. Full article

Aquaculture relies heavily on formulated feed, with feed costs accounting for approximately 50% of the total production expenses. High-protein feed is expensive, and some raw materials are dependent on imports. Organic waste, primarily from food scraps and agricultural residues, can be considered feed ingredients to reduce costs. Through fermentation, the nutritional value of these feeds can be enhanced, promoting the growth of aquatic animals, such as fish, and reducing overall costs. Enzymatic hydrolysis and microbial fermentation are commonly used bioprocessing methods, particularly suitable for unconventional feed sources. These methods not only enhance the nutritional value of the feed but also reduce the content of anti-nutritional factors, improving feed digestibility. Enzymatic hydrolysis is often combined with microbial fermentation to produce more efficient novel biofeeds. This synergistic approach enhances microbial fermentation efficiency and the degradation of macromolecules, further improving the nutritional value of the feed, promoting intestinal digestion and absorption, and enhancing animal production performance. Compared to treatments with single strains or enzymes, the synergistic fermentation of feed with microorganisms and enzymes shows more significant effects. This review summarizes the fermentation mechanisms and classifications of enzymatic hydrolysis and microbial fermentation in producing novel biofeeds. It also outlines the advantages of this synergistic process and its progress in aquatic animal production, providing a scientific basis for its broader application in aquaculture. Full article

Schizochytrium limacinum SR21, a kind of eukaryotic heterotrophic organism rich in unsaturated fatty acids, is an emerging microbial alternative to fish oil. The dietary inclusion of 15% SR21 was optimal for the growth performance of zebrafish. Previous studies demonstrated that fructose-1,6-bisphosphate aldolase (FBA) of Edwardsiella tarda is a valuable broad-spectrum antigen against various pathogens in aquaculture (e.g., Aeromonas hydrophila, Vibro anguillarum, Vibro harveyi, Vibro alginolyticus). We pioneered the development of stable S. limacinum SR21 transformants expressing the antigen protein FBA, exploring their potential as a novel oral vaccine for the aquaculture industry. The model animal zebrafish (Danio rerio) and ornamental fish koi carp (Cyprinus carpio koi) were harnessed to assess the immunoprotective effect, respectively. According to the quantitative expression analysis, zebrafish fed with recombinant Schizochytrium expressing FBA exhibited specific immune responses in the intestine. The expression levels of MHC-I and MHC-II, involved in cell-mediated adaptive immune responses, were significantly upregulated on the 14th and 28th days post-immunization. Additionally, the expression of highly specialized antibody genes IgZ1 and IgZ2 in mucosal immunity were significantly triggered on the 14th day post-immunization. Feeding koi carp with recombinant S. limacinum SR21-FBA increased the production of myeloperoxidase and FBA-specific antibodies in the sera. Furthermore, the sera of koi fed with recombinant S. limacinum SR21-FBA exhibited significant bactericidal activities against pathogen E. tarda. Thus, S. limacinum SR21 is a natural and highly promising oral vaccine carrier that not only provides essential nutrients as a functional feed ingredient but also offers specific immune protection to aquatic animals. This dual application is vital for promoting the sustainable development of the aquaculture industry. Full article

During defatted Tenebrio molitor (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA authorized TM as the first insect to be a novel food. Thus, the study aimed to assess the composition, including fatty acids (FAs), tocopherols, carotenoids, phenolics, volatiles, antioxidant capacity, sensory aroma attributes, physical properties, and oxidative and hydrolytic stability of TM oil. The FAs profile was dominated by oleic—C18:19c (36.8%) and linoleic—C18:29c12c (32,4%) acids, resulting in a PUFA/SFA ratio similar to vegetable oils. Thus, TM oil was characterized by a beneficial Health Promoting Index (HPI) (2.42), which was 10-fold higher than the HPI of common animal fats. TM oil contained bioactive compounds such as carotenoids (13.65 mg/kg), tocopherols (105.8 mg/kg), and phenolic compounds (74 mg GAE/kg). A noticeable amount of apigenin was also noted among nine detected phenolic compounds. The substantial presence of lipophilic and phenolic compounds contributed to antioxidative potential. Sensory estimation revealed the dominance of fried and nutty aromas, probably because of the abundance of Strecker aldehydes and pyrazines in their volatile profile. The results indicated that the technological process needs modification to limit the formation of lipid oxidation volatile compounds such as aldehydes and eliminate some differences between batches. This preliminary study on the composition and properties of TM oil encourages its use as an ingredient for food, pharmaceutical, and cosmetics purposes. Full article

In recent decades, the aquaculture industry has seen exponential growth worldwide, surpassing other food production sectors. This review aims to explore the dynamics of aqua feed production, particularly the shift from conventional to local feed production in Africa, driven by cost-effectiveness and the availability of raw materials. This review examines various scientific publications on aqua feed, focusing on both conventional and novel feed formulations and their impact on both small-scale and large-scale aquaculture. Commonly used aqua feed ingredients among African farmers include cassava, maize gluten, groundnut oilcake, sunflower oilcake, soybean meal, kale, peas, garlic, shrimp wastes, and waste blood. Novel ingredients such as insect-based diets, micro-algae, and fish discard formulations are also explored. Aqua feed composition impacts aqua waste, water quality, algae, oxygen demand, fish mortality, and eutrophication, and findings from literature reiterate the need to reorient feed formulation methods and ingredients to achieve a circular economy in Africa. This will entail promoting increased fish production at minimal costs and creating employment while supporting climate adaptation and mitigation efforts. Ultimately, the aqua feed sector has the potential to grow sustainably through the adoption of feed alternatives that prioritize sustainable production and encourage beneficiation studies. Full article