Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

Eleni Kasapidou, Evangelia Sossidou and Paraskevi Mitlianga
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Eleni Kasapidou: Department of Agricultural Technology, Division of Agricultural Products Quality Control, Technological Education Institute of Western Macedonia, 53100 Terma Kontopoulou, Florina, Greece
Evangelia Sossidou: Hellenic Agricultural Organization-DEMETER, Veterinary Research Institute of Thessaloniki, 57001 Thermi, Thessaloniki, Greece
Paraskevi Mitlianga: Department of Agricultural Technology, Division of Agricultural Products Quality Control, Technological Education Institute of Western Macedonia, 53100 Terma Kontopoulou, Florina, Greece

Agriculture, 2015, vol. 5, issue 4, 1-15

Abstract: There are significant environmental, economic and social factors favoring the reutilization of fruit and vegetable processing co-products in farm animal nutrition. Current evidence shows that fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional feed ingredients for the production of food products of improved quality. These ingredients comply with consumer requests for the production of “clean,” “natural” and “eco/green” label food products. The main parameters affecting extensive application of fruit and vegetable processing by-/co-products as functional feed ingredients in livestock nutrition are related to animal factors, logistics, and commercial value. Further research is needed to enable the commercial application of these products to livestock nutrition.

Keywords: fruit and vegetable co-products; farm animals; nutrition; product; quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2015
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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