The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets

Elisavet Giamouri, Athanasios C. Pappas, George Papadomichelakis, Panagiotis E. Simitzis, Thrassyvoulos Manios, Juergen Zentek, Katia Lasaridi, Eleni Tsiplakou and George Zervas
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Elisavet Giamouri: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
George Papadomichelakis: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Panagiotis E. Simitzis: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
Thrassyvoulos Manios: Department of Agriculture, Hellenic Mediterranean University, 71410 Heraklion, Greece
Juergen Zentek: Institute of Animal Nutrition, Freie Universität Berlin, 14195 Berlin, Germany
Katia Lasaridi: School of Environmental, Geography and Applied Economics, Harokopio University, 17671 Athens, Greece
Eleni Tsiplakou: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
George Zervas: Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece

Sustainability, 2022, vol. 14, issue 6, 1-0

Abstract: The large quantities of food waste that are generated every year have raised management concerns. Animal diets might be a feasible strategy for utilizing food waste and partially replacing commercially available feedstuffs. The present study examined the potential use of food waste originating from hotels for broiler chickens’ diets. Two hundred and forty (240) one-day-old broilers were allocated into four treatment groups, namely, control (C), non-meat treatment (NM), non-sterilized treatment (NS) and sterilized treatment (S), each with 5 replicate pens of 12 broilers. The experimental period lasted 42 days. Several parameters were recorded throughout the experiment, such as the initial and final body weight, the feed conversion ratio (FCR), the traits, some biochemical and hematological parameters, the weight of internal organs and selected breast meat quality indices. The results showed no major differences in health parameters and the carcass quality traits. There was also no difference in growth rate between the three groups (C, NS, S), but broilers fed the NM diet (without meat remnants) had a significantly lower growth rate by 11.4% compared to the control. Food waste residues can be an alternative feedstuff for broiler chickens and can maintain performance at acceptable levels.

Keywords: broilers; carcass yield; food residues; sterilized; growth performance; meat quality; waste (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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