Effect of Feeding Discarded Durian Peel Ensiled with Lactobacillus casei TH14 and Additives in Total Mixed Rations on Digestibility, Ruminal Fermentation, Methane Mitigation, and Nitrogen Balance of Thai Native–Anglo-Nubian Goats

Transforming food waste into animal feeds: an in-depth overview of conversion technologies and environmental benefits

Food waste is a global concern, with significant quantities of edible food being discarded every day. However, innovative conversion technologies have emerged to effectively transform this waste into valuable animal feed. This review paper provides a comprehensive examination of the conversion technologies used to transform food waste into animal feed, along with an analysis of the environmental benefits associated with these processes. The paper delves into various conversion methods such as anaerobic digestion, insect-based conversion, and microbial fermentation along with exploring their mechanisms and suitability for converting food waste into valuable animal feed resources. Additionally, the environmental benefits, including waste reduction, greenhouse gas emission reduction, and resource conservation, are discussed in detail. The review highlights the potential of these technologies to address the pressing issue of food waste while contributing to a more sustainable and resource-efficient food system. The findings of this review emphasize the importance of adopting and further developing these conversion technologies as a means to mitigate environmental impacts, promote circular economy principles, and enhance the overall sustainability of the food and agriculture sector.

An overview of fermentation in the food industry - looking back from a new perspective

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

Enteric Methane Emission, Rumen Fermentation and Microbial Profiles of Meat-Master Lambs Supplemented with Barley Fodder Sprouts

This study evaluated the effects of barley sprout on the ruminal fermentation characteristics, enteric methane emission and microbiome profiles of meat-master lambs. Twelve uncastrated lambs aged 3 months were used. They were randomly assigned to three dietary treatments: Eragrostis curvula hay as a control diet (T1), grass hay plus 25% barley sprouts (T2) and grass hay plus 50% barley sprouts (T3). Animals were fed the diet for 61 days, including 10 days of adaptation. Four animals per treatment were used to collect methane and rumen fluid. Methane emission was recorded for nine consecutive days, from day 52 to 60, using a hand-held laser detector. Rumen fluid was collected on day 61 using an esophageal stomach tube for volatile fatty acid and DNA sequencing. The sprout supplementation had significant (p < 0.05) effects on methane emission and ruminal fermentation. Significant effects on rumen fermentation were observed with regards to ammonia–nitrogen (NH3-N), acetic acid and a tendency (p < 0.0536) to increase propionic acid. Barley sprouts reduced methane gas emission, ammonia–nitrogen and the enhanced body weight of the animals. The bacteria Bacteroidota and Firmicutes were predominant among the identified phyla. In addition, there was a shift in the relative abundance of phylum among the treatments. The principal coordinate analysis showed a clear difference in microbiome among animals in T1 and those in T2 and T3. The sprout supplementation improves feed utilization efficiency by the animals. In conclusion, barley sprouts may be strategically used as a climate-smart feed resource for ruminants.

Antioxidative properties analysis of gastrointestinal lactic acid bacteria in Hainan black goat and its effect on the aerobic stability of total mixed ration

In this study, lactic acid bacteria strains (HCS-01, HCS-05, HCS-07, HCW-08, and HCW-09) derived from the gastrointestinal tract of Hainan black goat were evaluated for their antioxidant capacity in vitro, and the lactic acid bacteria with strong antioxidant capacity were screened for application to improve the aerobic stability of total mixed ration (TMR). The results showed that all the tested lactic acid bacteria had a certain tolerance to hydrogen peroxide. By comprehensively comparing the scavenging abilities of fermentation supernatants, whole cell bacterial suspensions and cell contents of five lactic acid bacteria strains to 2,2-diphenyl-1-picrylhydrazine (DPPH), hydroxyl radicals and superoxide anions, and their antioxidant enzyme activity, it was found that Lactobacillus fermentum HCS-05 and Lactobacillus plantarum HCW-08 have the strongest comprehensive antioxidant capacity, and their scavenging capacity for various free radicals has reached more than 60%. Using strains HCS-05, HCW-08 and laboratory-preserved Lactobacillus plantarum HDX1 fermented TMR, the fermentation quality and aerobic stability of the feed after 60 days of fermentation were significantly higher than those of the blank treatment group. The effect of mixed strains HCS-05 and HCS-08 for TMR fermentation was the best (P &lt; 0.05). At the same time, the fermentation effect of Lactobacillus plantarum HDX1 on TMR was significantly lower than that of the selected lactic acid bacteria from the gastrointestinal tract of Hainan black goats (P &lt; 0.05). The results show that the test strain can significantly improve the aerobic stability of the fermented feeds.

Food Waste Valorization

During the industrial processing of agricultural or animal products, large amounts of waste are produced. These wastes, generated in large amounts throughout the seasons of the year, can be considered the most abundant renewable resources on earth. Due to the large availability and richness in components of these raw materials, there is a great interest in their reuse, both from an economical and environmental point of view. This economical interest is based on the fact that a high quantity of such wastes could be used as low-cost raw materials for the production of new value-added compounds, with a further production cost reduction. The environmental concern is derived from their composition, especially the agro-industrial wastes that can contain potentially toxic compounds, which may cause deterioration of the environment when uncontrolled wastes are either burned, left on the soil to decay naturally, or buried underground. Moreover, these materials exhibit both high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) values and give rise to serious pollution problems if not properly discarded. Recycling and transformation of food wastes represent a great opportunity in supporting sustainable development by their conversion into value-added products through the fermentation process.

Characterization of Green Manure Sunn Hemp Crop Silage Prepared with Additives: Aerobic Instability, Nitrogen Value, and In Vitro Rumen Methane Production

Sunn hemp (SH, Crotalaria juncea, L.) is a tropical multiple-purpose legume. The green manure SH (GMSH) crop might display protein ecology in sustaining ruminants; however, its silage features remain unclear. To efficiently prepare GMSH crop silage, additive treatments consisting of control (no additive, CON), molasses (MO), Acremonium cellulase (AC), and Lactobacillus casei TH14 strain inoculant (TH14) were implemented using a completely randomized design. Repeated measurements were done after silage (AE conditions) in a small-scale silo system for 120 days and after aerobic instability (AE + AIS conditions). Briefly, ensiling loss and aerobic stability ranged from 150 to 175 g/kg and 8.3 to 104 days, respectively. In AE conditions, the pH ranged from 4.33 to 5.74, and MO or AC was desirable (p < 0.01) for lactic acid fermentation. AC reduced the fiber contents. MO increased soluble non-protein nitrogen by decreasing insoluble nitrogen. TH14 increased the ammonia nitrogen level and in vitro methane production. In AE + AIS conditions, AC led to more air damage to the chemical compositions and reduced digestibility in vitro. The results show that an optimization of additives could effectively modify GMSH crop silage to make it a good protein roughage source; however, more studies are required for effectively feeding ruminants.