Nutritive evaluation of vegetable wastes as complete feed for goat bucks

Nutritive evaluation of dried cabbage (Brassica oleracea var. capitata) waste meal as feed for grower-finisher pigs

This research investigated the nutritive value of dried cabbage waste meal (CWM) as feed for grower-finisher pigs. One hundred crossbred (Large white X Landrace; 86.10 ± 0.15 kg BW) clinically certified grower-finisher pigs of equal sexes were randomly allocated to five dietary treatments with five replicates per treatment in a completely randomized design. The control diet (T0 Diet) contained 1000 g kg-1DM concentrate without CWM, while diets T50, T100, T150 and T200 had 50, 100, 150 and 200 g kg-1 DM levels of inclusion of CWM, respectively, replacing parts of the total mixed ration (TMR). Data were collected on growth performance, carcass indices, blood biochemical profiles, and economics characteristics of pigs. The study lasted for 8 weeks. Feed and water were available ad libitum. Feed intake (2336.74-2651.01 g/d) increased (p < 0.05) while weight gain (913.04-877.53 g/d) and feed conversion ratio (2.56-3.02) were better (p < 0.05) among pigs fed T0, T50 and T100 diets. Carcass parameters followed the same trend as growth indices (p < 0.05). Red blood cell counts (6.04-8.57 × 1012/L), haemoglobin (15.10-18.35 g/dl) and neutrophils (21.28-25.88%) concentrations increased (p < 0.05) among pigs fed cabbage waste meal. Aspartate aminotransferase concentrations (33.25-40.23 U/L) increased (p < 0.05) significantly among pigs fed T100, T150 and T200 diets. Total cost of feeding (61.19-56.27 $) reduced (p < 0.05) with similar gross benefits (48.97-52.30 $) across the treatment groups. The results suggest that up to 100 g kg-1 CWM could be incorporated into pig diets to improve their growth performance and support profitable pig production.

Dried cabbage (Brassica oleracea var. capitata) waste meal decreases blood cholesterol but does not alter growth performance, and physiological indices of weaned pigs

The study investigated the potentials of dried cabbage waste meal (DCWM) on growth performance, blood biochemical characteristics, physiological indices, and economics of production of weaned pigs. Ninety crossbred (Large white X Landrace; 8.01 ± 0.18 kg body weight) clinically certified weaned pigs of equal sexes were randomly allocated to five dietary treatments containing DCWM. Each treatment consisted of 18 pigs replicated thrice in a completely randomized design. Diet 1 (control diet) contained no DCWM whereas diets 2, 3, 4 and 5 had 50, 100, 150 and 200 g/kg levels of inclusion of DCWM, respectively, replacing parts of the feed. The study lasted for 8-weeks. Feed and water were available ad-libitum. Average daily feed intake (715.76-780.03 g/d) increased (p < 0.05) while average daily weight (294.17-301.74 g/d) and feed conversion ratio (2.39-2.65) were similar (p > 0.05). White blood cell (12.11-14.62 × 109/L), lymphocytes (62.93-70.30%), Uric acid (7.74-9.99 mmol/L), HDL (0.89-1.27 mmol/L) and K (130.90-145.72 mmol/L) concentrations increased (p < 0.05) whereas cholesterol (2.30-5.06 mmol/L) and triglyceride (0.33-0.87 mmol/L) concentrations decreased (p < 0.05) in response to increased DCWM in the diets. Total cost of feeding ($17.96-20.89) reduced (p < 0.05) while gross benefits ($48.97-52.30) were significantly better (p < 0.05) for pigs fed 100, 150 and 200 g/kg DCWM compared to those fed 0 and 50 g/kg diets. DCWM in pig diets up to 200 g/kg had positive influence on blood cholesterol and economics of production.

Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins

Cauliflower (Brassica oleracea var. botrytis) by-products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder-based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.

Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies

The present study was conducted to utilize the commonly discarded pea processing industrial waste (pea pods) for the development of popularly consumed food as cookies. Sweet and salted cookies were prepared by substituting refined and whole wheat flour with pea pod powder at the levels of 5%, 10%, 15% and 20%. The effect of incorporation of pea pod powder on pasting properties of flour, dough characteristics, physical properties and organoleptic attributes of cookies was studied. With the increase in the level of incorporation of pea peel to wheat flour, water absorption capacity increases by 11-14% and dough development time by 1.8 to 2.3 min but decreased final viscosity by 39-49% and dough stability time by 3 min. Addition of pea peel powder to wheat flour improved the physical properties of cookies. On the basis of organoleptic score and physical properties, 10% substitution of whole wheat flour with pea peel powder was accepted. Addition of 10% pea peel powder to the cookies increased fiber content by 49%, insoluble fiber by 118% and soluble fiber by 77.5%. The optimized sweet and salty cookies were packed in different packaging materials and were stored at ambient conditions for 4 months. Cookies packed in aluminum laminate had shelf life beyond 4 months than other packaging materials. The cookies were organoleptically acceptable among the consumers and were rich in fiber. Thus, pea processing waste could be utilized as an ingredient for the development of nutritionally enriched cheap food products.

Graphical Abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05780-6.

Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker's Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization

The main aim of this study is to find relevant analytic fingerprints for plants' structural characterization using spectroscopic techniques and thermogravimetric analyses (TGAs) as alternative methods, particularized on cabbage treated with selenium-baker's yeast vinasse formulation (Se-VF) included in a foliar fertilizer formula. The hypothesis investigated is that Se-VF will induce significant structural changes compared with the control, analytically confirming the biofortification of selenium-enriched cabbage as a nutritive vegetable, and particularly the plant biostimulant effects of the applied Se-VF formulation on cabbage grown in the field. The TGA evidenced a structural transformation of the molecular building blocks in the treated cabbage leaves. The ash residues increased after treatment, suggesting increased mineral accumulation in leaves. X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) evidenced a pectin-Iα-cellulose structure of cabbage that correlated with each other in terms of leaf crystallinity. FTIR analysis suggested the accumulation of unesterified pectin and possibly (seleno) glucosinolates and an increased network of hydrogen bonds. The treatment with Se-VF formulation induced a significant increase in the soluble fibers of the inner leaves, accompanied by a decrease in the insoluble fibers. The ratio of soluble/insoluble fibers correlated with the crystallinity determined by XRD and with the FTIR data. The employed analytic techniques can find practical applications as fast methods in studies of the effects of new agrotechnical practices, while in our particular case study, they revealed effects specific to plant biostimulants of the Se-VF formulation treatment: enhanced mineral utilization and improved quality traits.

Utilization of fruit and vegetable waste to produce value-added products: Conventional utilization and emerging opportunities-A review

Fruit and vegetables are one of the most consumed commodities globally, accounting for more than 42% of total food wastage. These vegetal foods can be consumed raw, processed, or taken as an addition to other food items. The continuous rise in population, in addition to technological advancements, has led to an imbalance in demand supply, resulting in increased food wastage globally. Although source reduction and recycling have shown promising results, more evaluations concerning economics and environmental impacts need to be given importance. The need of the hour lies in finding a possible method towards effective utilization for fruit and vegetable waste to generate value-added products which are more eco-friendly, cheaper, and sustainable. Thus, this article attempts to focus on the conventional and emerging opportunities of fruit and vegetable waste to generate value-added products. Conventional utilization, namely briquetting, waste to energy conversion, enzymatic degradation, and adsorption, as well as emerging opportunities in the areas of nutraceuticals, packaging, flavoring agents, and waste induced nanoparticles, have been emphasized. Additionally, recommendations and future perspectives towards better utilization of vegetal waste have been given importance. This review aims to narrow down the path towards evaluating the most techno-economic and efficient waste management technique for fruits and vegetable valorization, which can be promoted in the long term.

Pea peels as a value-added food ingredient for snack crackers and dry soup

The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

Valorisation of walnut shell and pea pod as novel sources for the production of xylooligosaccharides

According to the high interest in agro-industrial waste reutilisation, underutilised lignocellulosic materials, such as walnut shell (WS) and pea pod (PP), come in focus. The aim of this paper was to evaluate WS and PP as sources for the production of xylooligosaccharides (XOS). Hemicelluloses from WS and PP were recovered by combining varying parameters of delignification and alkaline extraction. At optimal recovery conditions, the fractions were further hydrolysed to XOS using GH11 endo-xylanase, by varying time and enzyme concentration. Xylose was predominant in the monomeric composition of the obtained hemicelluloses, building low-branched (arabino)glucuronoxylan, in WS exclusively, while in PP some xyloglucan as well. Delignification was essential for high recovery of total xylose from the materials, up to at least 70 %. High xylan conversions were obtained for 24 h hydrolysis, resulting in xylobiose and xylotriose when using low enzyme concentration, while in xylose and xylobiose with high enzyme concentration.

Broccoli byproduct-wheat straw silage as a feed resource for fattening lambs

The effect of feeding broccoli byproduct-wheat straw silage [BBWS; 69:31 ratio, dry matter (DM) basis] on performance, microbial N synthesis (MNS), rumen, and blood parameters in Fashandy lambs were evaluated. Three diets, with equal metabolizable energy and crude protein (CP) with a forage to concentrate ratio of 27:73 (DM basis), were formulated in which forage (lucerne and wheat straw) was replaced by BBWS (0, 100, or 200 g/kg of diet DM). These were assigned to three groups (n = 15/group) in a completely randomized block design for a 70-d period in which diets were offered as a total mixed ration. For each animal, dry matter intake (DMI), average daily gain (ADG), in vivo apparent digestibility, MNS, N retention, rumen, and blood parameters were measured. The BBWS diets had no influence on DMI, ADG, feed conversion efficiency, in vivo apparent digestibility coefficients of DM, organic matter, CP, and ash-free neutral detergent fiber. Neither MNS and N retention nor serum concentrations of glucose, triglycerides, creatinine, cholesterol, urea N, triiodothyronine, thyroxine, total protein, albumin, and globulin were affected. Rumen pH, NH₃-N, short-chain fatty acid concentrations, the ratio of acetic to propionic acid, and protozoa numbers were, also, not influenced. In summary, BBWS may be fed to Fashandy lambs up to 200 g/kg of diet DM without any adverse impacts on growth performance.

Potential of Recycling Cauliflower and Romanesco Wastes in Ruminant Feeding: In Vitro Studies

Simple Summary

The use of vegetable wastes in animal feeding is increasing worldwide, but the knowledge of the nutritional value of some of them is still limited. In this study, the nutritive value for ruminants of different fractions of cauliflower and Romanesco wastes (leaves, stems and sprouts) was assessed using in vitro techniques. In addition, we analyzed the effect of increasing the substitution rate of cauliflower for commercial concentrate in a dairy sheep diet containing 40% of alfalfa hay and 60% of concentrate. All fractions of both vegetables had high amounts of water, but their dry matter was rich in protein and sugar and it was extensively fermented in vitro by ruminal microorganisms. Stems and sprouts were more rapidly fermented than leaves, but there were only minor differences between the two assessed vegetables. In an in vitro study with diets for dairy sheep with concentrates containing increased amounts of dried cauliflower, we observed that cauliflower can be included up to 24% of the concentrate without any negative effect on rumen fermentation. The results indicate that cauliflower and Romanesco wastes could be used in ruminant feeding, but in vivo trials are needed to confirm the in vitro results.

Abstract

The nutritive values for ruminants of cauliflower (CAU) and Romanesco (ROM) wastes (leaves, stems and sprouts) were assessed by analyzing their chemical composition, in vitro ruminal fermentation, and in vitro intestinal digestibility. In addition, the in vitro ruminal fermentation of diets containing increasing amounts of CAU was studied. The dry matter (DM) content of leaves, stems and sprouts of both vegetables was lower than 10%, but they contained high crude protein (CP; 19.9 to 33.0%) and sugar (16.3 to 28.7%) levels, and low neutral detergent fiber (21.6 to 32.3%). Stems and sprouts were more rapidly and extensively fermented in the rumen than leaves, but there were only minor differences the fermentation profiles of both vegetables. The estimated metabolizable energy content ranged from 9.3 (leaves) to 10.8 (sprouts) MJ/kg DM. The CP rumen degradability (12-h in situ incubations) was greater than 80.0% for all fractions, and the in vitro intestinal digestibility of CP ranged from 85.7 to 93.2%. The inclusion of up to 24% of dried CAU in the concentrate of a mixed diet (40:60 alfalfa hay:concentrate) increased the in vitro rumen fermentation of the CAU diet, but did not affect methane (CH₄) production, indicating the lack of antimethanogenic compounds in CAU.

In vitro evaluation of kinnow waste as substitute of cereal grains in the concentrate mixture and empty pea pods as that of berseem hay in total mixed ration for livestock

This study was taken up to assess the extent to which kinnow mandarin (Citrus reticulata) waste (KW) could substitute cereal grains in the concentrate mixture and empty pea (Pisum sativum) pods (EPPs) as that of berseem (Trifolium alexandrium) hay in total mixed ration (TMR) for livestock. In the first experiment, sundried finely ground kinnow waste replaced barley grains on N basis at 0, 25, 50, 75 and 100% levels in concentrate mixtures. The comparable N-content indicated that the concentrate mixtures were iso-nitrogenous. The EE and cell wall constituents (CWC) increased linearly with the increase in level of KW. The replacement of barley with KW did not affect net gas production (NGP), true OM digestibility and ME availability up to 50% level of replacement. Total and individual volatile fatty acids (VFAs) and microbial biomass production improved up to 50% level of replacement but declined thereafter. In the second experiment, sundried finely ground EPPs replaced berseem hay on N basis at 0, 25, 50, 75 and 100% levels in TMR. The EE and CWCs content was not affected up to 50% level but thereafter EE content decreased, whereas CWCs content increased. The NGP, digestibility of true DM and OM, VFAs production, ME availability and microbial biomass synthesis improved up to 50% level of replacement of berseem hay with EPPs, thereafter it declined. The hydrogen recovery, hydrogen consumption and fermentation efficiency were not affected upto 50% level of EPPs but at higher levels these parameters were depressed. Therefore, KW could replace barley grains in concentrate mixture while EPPs could replace berseem hay in TMR up to 50% level without affecting nutrient utilization, VFA production, ME availability and microbial biomass production under in vitro conditions.

State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts

The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed.

Nutritional value and in situ degradability of fruit-vegetable byproducts and their feeding effects on performance of growing Hanwoo steers

Objective

This study was conducted to evaluate nutritional value and in situ degradability of fruit-vegetable byproducts and their feeding effects on performance of growing Hanwoo steers.

Methods

Nutritional value and in situ degradability of cabbage, Chinese cabbage and fruit-vegetable byproducts were assessed. In vivo feeding trial was also performed for 12 weeks. Thirty-six growing steers were randomly allocated into three groups according to body weight (BW) and age in 12 pens (4 replications/treatment) and assigned to one of the three dietary treatments: control (byproduct 0%), FV-B (fruit-vegetable byproduct 20%), and CA-B (cabbage peel 15% plus Chinese cabbage peel 15%, total byproduct 30%).

Results

The crude protein contents of cabbage, Chinese cabbage and fruit-vegetable byproducts were 18.69%, 20.20%, and 10.07%, respectively. Concentrations of neutral detergent fiber (NDF) were higher in cabbage (22.31%) and Chinese cabbage (28.83%) than fruit-vegetable (13.94%). Higher concentrations of non-fiber carbohydrate were observed for fruit-vegetable (66.72%) than cabbage (44.93%) and Chinese cabbage byproducts (24.69%). The effective degradability (ED) of both dry matter (DM) and NDF for fruit-vegetable byproduct (DM, 84.69%; NDF, 85.62%) was higher (p<0.05) than cabbage (DM, 68.47%; NDF, 55.97%) and Chinese cabbage byproducts (DM, 68.09%; NDF, 54.22%). The DM intake was not different among treatments because the amount of feed was kept constant according to the BW of growing steers to prevent overweight during the growing period. The average daily gain during the whole experimental period was not different among treatments (1.26, 1.25, and 1.34 kg/d for control, FV-B, and CA-B). The ED of both DM and NDF degradability of the total mixed ration (TMR) diets were very similar among treatments. Feed conversion ratio during the whole period showed no significant difference among treatments.

Conclusion

This study demonstrates that fruit-vegetable and cabbage byproducts up to 20% and 30% (as fed basis), respectively can be included in TMR diets for growing beef cattle.

Evaluation of Brassica Vegetables as Potential Feed for Ruminants

The objective of this study was to analyze the chemical composition, in vitro ruminal fermentation, and intestinal digestibility of discarded samples of four Brassica vegetables: Brussels sprouts (BS), white cabbage, Savoy cabbage, and red cabbage, and to assess the effects of including increasing amounts of BS in the concentrate of a dairy sheep diet on in vitro fermentation, CH₄ production, and in situ degradation of the diets. All cabbages had low dry matter content (DM; <16.5%), but their DM had high crude protein (19.5-24.8%) and sugars (27.2-41.4%) content and low neutral detergent fiber (17.5-28%) and was rapidly and extensively fermented in the rumen. Rumen degradability of protein at 12 h of in situ incubation was greater than 91.5% for all cabbages, and in vitro intestinal digestibility of protein ranged from 61.4 to 90.2%. Replacing barley, corn, and soybean meal by 24% of dried BS in the concentrate of a diet for dairy sheep (40:60 alfalfa hay:concentrate) increased in vitro diet fermentation and in situ degradability of DM and protein, and reduced in vitro CH₄/total volatile fatty acid ratio. In vivo trials are necessary to confirm these results.

Cauliflower waste utilization for sustainable biobutanol production: revelation of drying kinetics and bioprocess development

Efficient yet economic production of biofuel(s) using varied second-generation feedstock needs to be explored in the current scenario to cope up with global fuel demand. Hence, the present study was performed to reveal the use of cauliflower waste for acetone-butanol-ethanol (ABE) production using Clostridium acetobutylicum NRRL B 527. The proximate analysis of cauliflower waste demonstrated to comprise 17.32% cellulose, 9.12% hemicellulose, and 5.94% lignin. Drying of cauliflower waste was carried out in the temperature range of 60-120 °C to investigate its effect on ABE production. The experimental drying data were simulated using moisture diffusion control model. The cauliflower waste dried at 80 °C showed maximum total sugar yield of 26.05 g L^-1. Furthermore, the removal of phenolics, acetic acid, and total furans was found to be 90-97, 10-40, and 95-97%, respectively. Incidentally, maximum ABE titer obtained was 5.35 g L^-1 with 50% sugar utilization.