Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

Alexandros Georganas, Elisavet Giamouri, Athanasios C. Pappas (), Evangelos Zoidis (), Michael Goliomytis and Panagiotis Simitzis
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Alexandros Georganas: Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Elisavet Giamouri: Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Evangelos Zoidis: Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Michael Goliomytis: Laboratory of Animal Breeding and Husbandry, Department of Animal Production, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Panagiotis Simitzis: Laboratory of Animal Breeding and Husbandry, Department of Animal Production, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece

Sustainability, 2023, vol. 15, issue 4, 1-46

Abstract: Agro-industrial by-products (AIBPs) that are not intended for human consumption can be used as alternatives to conventional feedstuffs in animal nutrition to produce animal products without competing for land or triggering the food-feed competition, thus leading to environmental, social, and economic sustainability. These by-products are also known to contain several bioactive compounds and have a potential to become nutraceuticals that can promote the health and well-being of poultry. The potentials of some AIBPs (e.g., fruit juice industry leftovers, oilseed industrial by-products, distillers’ grain by-products, vinification by-products, olive oil industry by-products, pomegranate by-products, tomato processing by-products) and their derivative products as functional feeds for poultry, but also potential limitations of utilizing AIBPs in poultry nutrition are elaborated in the present review. The possible mechanisms through which AIBPs may improve the health status and productivity of poultry are also discussed. We suggest that nutrient variability across countries should be stabilized and potential hazards such as mycotoxins and pesticides should be eliminated, and the potential hazards present in AIBPs (e.g., mycotoxins) should be better controlled through appropriate legislation and proper application of control measures. Modern processing methods, new types/classifications, and proper developmental strategies foster the utilization of AIBPs in animal nutrition. This review focuses on the AIBPs as feeds, not only for their nutritional value but also for their contribution to sustainable practices.

Keywords: distillers’ grain; fruit juice industry leftovers; olive oil industry by-products; oilseed industrial by-products; pomegranate by-products; tomato processing by-products; vinification by-products (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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