Search Results (74)

The tropical shrub legume Flemingia macrophylla is a specie that influences higher forage production, increases protein content, and reduces nitrogen fertiliser and animal protein supplement use. However, there is little scientific literature on the influence of the cutting age of Flemingia macrophylla on the nutritional-productive behaviour of the plant and soil microbiology. Therefore, this study addresses the interaction between high-value forages and coffee cropping systems under agroecological management. The study aims to evaluate the seed production of Flemingia macrophylla and its association with the crops of “Geisha Coffee” and “Sarchimor Coffee” at the Sacha Wiwa Experimental Centre (Cotopaxi-Ecuador) through the analysis of growth and bromatology of the seeds at cutting ages of 30, 45, 60, and 75 days for their potential use in the local agro-industry. The methodology was composed of three phases: (i) crop experimental design, (ii) crop sampling, and (iii) agroecological management strategies. The results suggest that Flemingia macrophylla can be integrated into agroforestry systems with coffee, reducing dependence on chemical fertilisers and improving seed productivity. Seed production peaked at 60 days, with the highest levels of protein (31.44%), nitrogen (5.03%), potassium (1.17%), and calcium (0.78%), making it an excellent forage source. Fibre content, however, was highest at 75 days (11.20%), making this cycle preferable when higher fibre is required. Notably, soil organic matter depletion in plots associated with Sarchimor coffee suggested higher nutrient demands. This study demonstrated the potential of Flemingia macrophylla to diversify agroecological systems with improved productivity and nutritional quality. Full article

Fertilization strategies are pivotal in sustainable agriculture, affecting both soil health and crop quality. This study investigated the impact of a circular fertilization approach based on agro-industrial residues—specifically, a blend of sulfur bentonite and orange processing waste (RecOrgFert PLUS)—on soil physicochemical and biological properties, as well as the nutritional and nutraceutical quality of broccoli (Brassica oleracea var. italica) grown in Mediterranean conditions (Condofuri, Southern Italy). The effects of RecOrgFert PLUS were compared with those of a synthetic NPK fertilizer, an organic fertilizer (horse manure), and an unfertilized control. Results demonstrated that RecOrgFert PLUS significantly improved soil organic carbon (3.37%), microbial biomass carbon (791 μg C g⁻¹), and key enzymatic activities, indicating enhanced soil biological functioning. Broccoli cultivated under RecOrgFert PLUS also exhibited the highest concentrations of health-promoting compounds, including total phenols (48.87 mg GAE g⁻¹), vitamin C (51.93 mg ASA 100 g⁻¹), and total proteins (82.45 mg BSA g⁻¹). This work provides novel evidence that combining elemental sulphur with orange processing waste not only restores soil fertility but also boosts the nutraceutical and nutritional value of food crops. Unlike previous studies focusing on soil or plant yield alone, this study uniquely integrates soil health indicators with bioactive compound accumulation in broccoli, highlighting the potential of circular bio-based fertilization in functional food production and Mediterranean agroecosystem sustainability. Full article

Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis showed that the total phenolic content (2780.01 ± 68.38 mg GAE/100 g DM) and antioxidant activity of apple snacks significantly increased (503.96 ± 1.83 µmol TE/g DM). Sensory evaluation indicated that snacks with beetroot peel powder and lemon juice achieved the highest scores in colour, flavour, and acceptability. These results demonstrate that the valorisation of beetroot peel has the potential to reduce agro-industrial waste and also enhance the nutritional and functional quality of apple snacks. It is recommended that beetroot peel be further explored as a cost-effective natural ingredient to develop healthier, value-added snack products within a circular economy framework. Full article

Honey is prized for its nutritional and healing properties, but its quality can be affected by contamination with toxic elements. This study evaluates the nutritional value and health risks of fifteen honey samples from different agro-climatic regions of Pakistan. Physicochemical properties such as color, pH, electrical conductivity, moisture, ash, and solids content were within acceptable ranges. ICP-OES analysis was used to assess six essential minerals and ten toxic metals. Except for slightly elevated boron levels (up to 0.18 mg/kg), all elements were within safe limits, with potassium reaching up to 1018 mg/kg. Human health risk assessments—including Average Daily Dose of Ingestion, Total Hazard Quotient, and Carcinogenic Risk—indicated no carcinogenic threats for adults or children, despite some elevated metal levels. Antioxidant activity, measured through total phenolic content (TPC) and DPPH radical scavenging assays, showed that darker honeys had stronger antioxidant properties. While the overall quality of honey samples was satisfactory, significant variations (p ≤ 0.05) were observed across different regions. These differences are attributed to diverse agro-climatic conditions and production sources. The findings highlight the need for continued monitoring to ensure honey safety and nutritional quality. Full article

This study evaluated the effects of fermented banana agro-waste silage (BAWS) in finishing diets for KHAPS pigs (Duroc × MeiShan hybrid). BAWS was produced via 30 days of anaerobic fermentation of disqualified banana fruit, pseudostem, and wheat bran, doubling crude protein content and generating short-chain fatty acids, as indicated by a satisfactory Flieg’s score. Thirty-six pigs were assigned to control (0%), 5%, or 10% BAWS diets formulated to meet NRC nutritional guidelines. Over a 70-day period, BAWS inclusion caused no detrimental effects on growth performance, carcass traits, or meat quality; a transient decline in early-stage weight gain and feed efficiency occurred in the 10% group, while BAWS-fed pigs demonstrated reduced backfat thickness and increased lean area. Fore gut microbiome analysis revealed reduced Lactobacillus and elevated Clostridium sensu stricto 1, Terrisporobacter, Streptococcus, and Prevotella, suggesting enhanced fiber and carbohydrate fermentation capacity. Predictive COG (clusters of orthologous groups)-based functional profiling showed increased abundance of proteins associated with carbohydrate transport (COG2814, COG0561, COG0765) and stress-response regulation (COG2207). These results support BAWS as a sustainable feed ingredient that maintains production performance and promotes fore gut microbial adaptation, with implications for microbiota-informed nutrition and stress resilience in swine. Full article

Utilizing agro-industrial by-products to feed livestock is crucial for environmental protection and, simultaneously, lowering production and feeding costs. In light of these aims, in this study, two trials were conducted to evaluate the impact of jojoba meal (JJM) on Awassi ewes’ milk properties, nutrient intake, digestibility, and the pre-weaning growth of their nursing lambs. In the first trial, 22 Awassi ewes were divided equally between two experimental diets at random (11 ewes per diet): 0% JJM (CON) and 15% JJM (JJM15) of dietary dry matter (DM). In the second trial, 10 ewes were randomly selected (5 ewes/diet) to assess nutritional digestibility and N balance. The results of trial 1 showed that neutral detergent fiber (NDF), acid detergent fiber (ADF), and ether extract (EE) intake values were greater (p ≤ 0.02) in the JJM15 group compared to the CON group. The total gain and average daily gain (ADG) of the lambs in the JJM15 group were significantly higher compared to those of the CON group (p < 0.05). The average milk yield of nursing ewes was similar between the two dietary groups (p ˃ 0.05). The percentage and yield of solids-not-fat (SNF) in the JJM15 group were significantly higher compared to the CON group. The other milk components, including protein, lactose, fat, and total solids yields, were similar between the dietary groups (p ˃ 0.05). The milk production cost was significantly lower for the JJM15 diet than the CON diet (p = 0.004). Triglyceride levels were lower (p = 0.001) in the JJM15 diet group than in the CON diet group. In trial 2, nutrient digestibility and N balance were not affected (p ≥ 0.073) by the consumption of JJM15. In conclusion, JJM at 15% of dietary DM resulted in no negative effects on the health, performance, or milk quality of Awassi ewes. Most significantly, by lowering the cost of production, our results appear to indicate that this dietary supplement improves economic efficiency. Full article

The tropical house cricket (Gryllodes sigillatus) can convert organic diets formulated from weeds and agro by-products into high-quality biomass. This study assessed the potential of diets developed from weeds and agro by-products as a feed source for G. sigillatus. We compared the development and nutritional value of crickets fed these alternative diets with control crickets fed chicken feed. Ten different diets with varying protein contents were used, including chicken feed (Control) with a protein content of 215 g/Kg dry matter (DM) basis), Cassava–Sugar Diet (250 g/Kg DM protein) Desmodium–Bran Diet (245 g/Kg DM protein), Morning Glory–Bean Diet (240 g/Kg DM protein), Morning Glory–Cassava Diet (235 g/Kg DM protein), Morning Glory–Cowpea Diet (225 g/Kg DM protein), Mixed Weed–Bran Diet (Optimal) (215 g/Kg DM protein) Cassava–Gallant Soldier Diet (200 g/Kg DM protein), Wheat–Bran Diet (145 g/Kg DM protein), and Maize–Cassava Diet (135 g/Kg DM protein). The weight and length of the crickets were measured for 9 weeks from day 1 after hatching to day 56. Then, the crickets were harvested and analyzed for dry matter, crude protein, fat, ash, fiber, minerals, and fatty acid composition. Cricket developmental time, survival rate, weight and length, yield, proximate components, and mineral and fatty acids differed depending on the diet provided. The Mixed Weed–Bran Diet (Optimal) resulted in the crickets developing faster (48.8 days), with a higher survival rate (88.1%), greater adult length (19.2 cm) and weight (0.44 g), and a nutrition content richer in minerals and unsaturated fatty acids when compared to other treatments. Oleic, linoleic, and palmitic acids were the major fatty acids. The highest protein content (64.4 g/100 g) was observed in the Mixed Weed–Bran Diet (Optimal) and Morning Glory–Cassava Diet treatments, while the Maize–Cassava Diet treatment crickets possessed the highest quantities of fats (19.1 g/100 g) and ash (15.4 g/100 g). The fatty acid profile of G. sigillatus revealed the cricket to have high unsaturated fatty acids except in crickets fed Morning Glory–Cowpea Diet and Wheat–Bran Diet. Generally, G. sigillatus grew best and had the most nutritious body composition on the Mixed Weed–Bran Diet (Optimal). The findings indicate that diets developed from weeds and agro by-products have great potential to be used as an alternative feed source for crickets and are capable of replacing expensive chicken feed, enhancing the circular farming potential of insect farming. Full article

Reusing agro-industrial by-products is a successful strategy that aligns with the 2030 Sustainable Development Goals. Red grape pomace poses a significant environmental challenge, particularly for wine-producing nations. Due to its high moisture content and seasonal availability, ensiling emerges as a potential method to prolong the nutritional value of red grape pomace, supporting the need for research into its application in animal nutrition. This study analyzed the bale ensiling process for red grape pomace by assessing its potential integration into ruminant diets and comparing its storage stability to untreated preservation methods. Baled silage units (approximately 300 kg each) were employed for this purpose. Analytical evaluations were conducted at 0, 7, 14, 35, 60, and 180 days of storage to monitor microbial and fermentation activity, nutritional composition, and bioactive attributes. Bale silage preserved the nutritional and microbial quality of red grape pomace for ruminant feed over a storage period of 180 days. The results demonstrated that bale silage successfully maintained the macro-composition, bioactive compounds, and antioxidant properties while reducing the fatty acid profile’s susceptibility to oxidation. By contrast, untreated storage led to significant spoilage. We concluded that bale ensiling is a suitable and effective technique that preserves red grapes for ruminant feed over a long period. Full article

Climate change and socio-economic challenges require greater production efficiency in the agricultural sector. Using microbial additives and biodiesel byproducts in silage production improves quality, reduces losses, and adds value to agro-industrial byproducts, thereby reducing environmental impacts. This study aimed to evaluate the potential of including cottonseed cake (CSC) and microbial inoculant isolated from forage cactus on the fermentation profile and quality of forage sorghum silage. The experimental design used was a completely randomized design, with four treatments: Control: sorghum (SS); sorghum + 10% CSC (% natural matter) (SSCSC); sorghum + Weissella cibaria (SSWC); and sorghum + 10% CSC + W. cibaria (SSCSCWC). There were increases of 15.1% in lactic acid bacteria, 11.4% in dry matter, and 62.9% in crude protein for SSCSC than SS (p = 0.001). There was a decrease of 96.4% in effluent losses (p = 0.002) and 21.6% in acid detergent fiber content (p = 0.005) in SSCSCWC compared to SS. Including 10% CSC and Weissella cibaria in sorghum silage was effective in improving nutritional composition with increased protein content and reduced fermentation losses. The cottonseed cake inclusion promotes greater efficiency in sorghum silage production, which can result in higher profitability and sustainability. Full article

The use of agro-industrial by-products in animal feed represents a useful alternative to enhance the sustainability of the agri-food chain. Grape pomace represents an environmental problem mainly for wine-producing countries. Because of the high water content and the seasonality of this feedstuff, ensiling might be a technology to preserve its nutritional quality for a long time, and this must be considered and studied on a commercial scale. This study aimed to characterise the ensiling process of white grape pomace, evaluate its suitability for inclusion in the ruminant diet and compare its shelf life to untreated storage conditions. White grape pomace silos were made with baled silage (300 kg approx.). Samples were analysed at days 0, 7, 14, 35, 60 and 180 of conservation to determine microbial populations, fermentation metabolites, nutritional components and bioactive properties. The collected data were analysed using a general linear model, considering the effect of the treatment, sampling days and their interaction (Proc. GLM, SAS v9.4). White grape pomace showed good suitability for ensiling, and stabilisation was achieved on day 35. The microbial populations and fermentative components observed in silage treatments adhered to the expected standards for high-quality ensiling processes. There were no significant losses of dry matter, and no significant differences were observed in the nutritional composition for ruminant feeding. A small reduction in antioxidant potential was observed and considered irrelevant in terms of the bioactive properties of the silages. Additionally, the cost analysis demonstrated that white grape pomace silage could serve as a more economical feedstuff compared to conventional forages, considering its nutritional value. So, the ensiling of white grape pomace in baled silage is a suitable and cost-effective technique that allows its preservation over a long period. Full article

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional health benefits. In this space, yogurt has gained increasing attention due to its potential to deliver bioactive compounds and improve overall consumer well-being. As a fermented dairy product consumed globally, yogurt serves as an effective dietary base for nutritional enhancement through the incorporation of a wide range of primary agricultural products, including fruits, vegetables, cereals, and their respective by-products, including peels, seeds, and pomace. This review provides an overview of recent advances in yogurt biofortification using primary agricultural matrices and agro-industrial by-products within the framework of sustainable food systems and the circular economy. Significant increases in antioxidant activity and final phytochemical content are observed after the addition of ingredients to yogurt. Enrichment with dietary fiber from fruit peels or pomace also improved syneresis control and viscosity of the products. The microbiological viability of probiotic strains was maintained or increased in most formulations, and sensory acceptance remained favorable with enriched yogurts. These findings highlight the potential of agricultural matrices to enhance yogurt functionality, promoting sustainability and reducing food waste. Full article

Potato peels (PPs) represent a significant agro-industrial by-product with notable potential for valorization due to their rich composition of bioactive compounds, including phenolics, glycoalkaloids, dietary fiber, and essential minerals. This review explores the functional applications of PPs in the food industry by examining their chemical profile, extraction methods, and biological activities. Phenolic compounds, mainly chlorogenic acid and its derivatives, are the most abundant bioactives and contribute to antioxidant and anti-inflammatory properties. Glycoalkaloids, such as α-solanine and α-chaconine, exhibit antimicrobial activity but require careful monitoring due to their potential toxicity, although recent evidence suggests that controlled doses may provide health benefits. The choice of extraction technique influences the recovery of these compounds, with ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) proving to be efficient and environmentally friendly alternatives to conventional methods. The incorporation of PP-derived ingredients into food formulations, including cereal, dairy, meat, and fish products, as well as vegetable oils, has shown promising results in the improvement of nutritional quality, oxidative stability and functional properties. However, challenges remain with regard to the standardization of PP composition, bioavailability of bioactive compounds and their stability within food matrices. Advancing research on PPs will not only contribute to circular economy goals but also provide innovative solutions for the food industry, reinforcing the link between sustainability and human health. Full article

Vegetable oils are highly valued for their nutritional and functional properties, driving scientific interest in developing innovative technologies to enhance production processes. These advancements aim to improve yield, nutritional profiles and organoleptic and functional characteristics. Additionally, vegetable oils have been recognised for their ability to incorporate phenolics as bioactive compounds through stabilisation methods, further enhancing their health benefits. This study conducts a systematic review addressing two main objectives: (i) advanced technologies intended to enhance extraction efficiency while improving the overall quality of vegetable oils and (ii) stabilisation strategies developed to enrich and fortify edible vegetable oils with special focus on phenolic compounds. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology was applied to evaluate their applications in developing bioactive vegetable oil ingredients and foods. Extraction techniques were assessed based on efficiency in yield and their impact on nutritional, organoleptic and functional properties. Pulsed electric field technology emerged as the most promising approach, offering an optimal balance between oil yield and quality. Combining stirring or high-performance dispersion with ultrasound proved effective in forming stable emulsions for phenolic stabilisation. These strategies provide valuable insights for the agro-industrial sector to enhance production processes and develop healthier, bioactive vegetable oils. Full article

Recent studies have highlighted the potential of plant-based and agro-industrial by-products as valuable sources of bioactive compounds for animal feed formulation. This study aims to evaluate the impact of dietary supplementation with Olea europaea L. leaf extract on the fatty acid composition of pig muscle. Thirty commercial hybrid pigs (Large White × (Landrace × Duroc)), with an initial body weight of 169 ± 7.90 kg and an average age of 10 ± 1 months, were randomly assigned to two experimental groups (n = 15 per group): one fed a standard diet containing Sulla (C) and the other receiving the same diet enriched with olive leaf extract (OL). Over 90 days, the OL group was supplemented with 300 mg/head/day of olive leaf extract, primarily containing oleuropein diglucoside, luteolin-7-glucoside, and verbascoside. The phenolic content, antioxidant activity, bioactive compounds, and fatty acid profiles of both meats and diets were analyzed. Results showed that OL supplementation did not significantly affect the chemical composition of the meat or pig performance, but it did influence the lipid profile. Specifically, OL supplementation led to a significant reduction in saturated fatty acids (SFAs) and an increase in oleic acid, thus enhancing the proportion of monounsaturated fatty acids (MUFAs). Moreover, the n-6/n-3 PUFA ratio in the meat was significantly reduced, suggesting potential improvements in the nutritional and functional quality of pig meat, enhancing the nutritional and functional quality of the meat by improving its fatty acid profile. Full article

The use of agro-industrial by-products in livestock nutrition is of increased interest to the feed industry. Some of the by-products are rich in bioactive compounds that could lead to an increase in the quality of animal meat products. This study aimed to evaluate the effects of dietary incorporation of grape pomace (GP), a by-product rich in polyphenols, on growth and on the oxidation status and the fatty acid profile of rabbit meat. Forty-eight male rabbits (Oryctolagus cuniculus) (aged 55 ± 3 d and ca 2.3 kg) divided into three groups of 16 were used in the trial. The rabbits were housed in pairs in wire-mesh cages (26 × 46 × 35 cm) giving n = 8 for each diet treatment. The first group was fed a basal diet (CTR) (ca 18% protein and ca 4% fat), the second was given a basal diet supplemented with 5 g GP per head per day (low-GP) and the third group was fed a basal diet supplemented with 10 g GP per head per day (high-GP). The trial lasted three weeks, and the animals were weighed weekly. The rabbits were slaughtered, and the weight and the pH of the carcasses was measured immediately after slaughter and after 24 h of cooling at 4 °C. The pH of the stomach and cecum was measured. A sample of Longissimus Dorsi (LD) was collected and stored at −80 °C for the analysis of proximate composition, thiobarbituric acid reactive substances (TBARs) and fatty acid profile (FA). The diet did not influence the growth or the pH of the stomach and cecum of the rabbits. The chemical composition of the meat was similar in all groups, with a mean protein of 22.3% and fat of 0.95%. The fatty acid profiles of the LD were not influenced by the diet, and the most abundant FAs were C16:0, C18:2n6 and C18:1c9. Feeding GP to the rabbits gave a linear decrease of TBARs in the meat, indicating a reduction in oxidative stress. The TBARs’ reduction was 60% in the meat of the rabbits given high-GP compared to CTR. In conclusion, GP could be used in rabbit diets without any negative influence on meat quality but with an increase in oxidation stability that could enhance meat shelf-life. Full article