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

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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)

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.

Suggested Citation

  • Elisavet Giamouri & Athanasios C. Pappas & George Papadomichelakis & Panagiotis E. Simitzis & Thrassyvoulos Manios & Juergen Zentek & Katia Lasaridi & Eleni Tsiplakou & George Zervas, 2022. "The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets," Sustainability, MDPI, vol. 14(6), pages 1-14, March.
  • Handle: RePEc:gam:jsusta:v:14:y:2022:i:6:p:3659-:d:775699
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    References listed on IDEAS

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    1. Cornelis Gardebroek & Manuel A. Hernandez & Miguel Robles, 2016. "Market interdependence and volatility transmission among major crops," Agricultural Economics, International Association of Agricultural Economists, vol. 47(2), pages 141-155, March.
    2. Doriana Eurosia Angela Tedesco & Sveva Scarioni & Aldo Tava & Sara Panseri & Antonio Zuorro, 2021. "Fruit and Vegetable Wholesale Market Waste: Safety and Nutritional Characterisation for Their Potential Re-Use in Livestock Nutrition," Sustainability, MDPI, vol. 13(16), pages 1-12, August.
    3. Marta Castrica & Doriana E. A. Tedesco & Sara Panseri & Giovanni Ferrazzi & Vera Ventura & Dario G. Frisio & Claudia M. Balzaretti, 2018. "Pet Food as the Most Concrete Strategy for Using Food Waste as Feedstuff within the European Context: A Feasibility Study," Sustainability, MDPI, vol. 10(6), pages 1-10, June.
    4. Massimo Lucarini & Antonio Zuorro & Gabriella Di Lena & Roberto Lavecchia & Alessandra Durazzo & Barbara Benedetti & Ginevra Lombardi-Boccia, 2020. "Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective," Sustainability, MDPI, vol. 12(21), pages 1-11, October.
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    Cited by:

    1. Konstadinos Abeliotis & Christina Chroni & Katia Lasaridi & Evangelos Terzis & Fenia Galliou & Thrassyvoulos Manios, 2022. "Environmental Impact Assessment of a Solar Drying Unit for the Transformation of Food Waste into Animal Feed," Resources, MDPI, vol. 11(12), pages 1-11, December.
    2. Foivos Zisis & Elisavet Giamouri & Christina Mitsiopoulou & Christos Christodoulou & Charalampos Kamilaris & Alexandros Mavrommatis & Athanasios C. Pappas & Eleni Tsiplakou, 2023. "An Overview of Poultry Greenhouse Gas Emissions in the Mediterranean Area," Sustainability, MDPI, vol. 15(3), pages 1-19, January.

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