Investigation of parameters in restaurant food waste for use as poultry rations

Yudi Garnida, Mohammad Rudiansyah, Ghulam Yasin, Trias Mahmudiono, Abed Jawad Kadhim, Sandhir Sharma, Hussein Ali Hussein, Rustem Adamovich Shichiyakh, Walid Kamal Abdelbasset, Acim Heri Iswanto

Research output: Contribution to journalArticlepeer-review

5 Citations (SciVal)

Abstract

One way to use food industry wastes is to feed the livestock and poultry. Applying appropriate management methods for the optimal use of agricultural waste in the preparation of livestock and poultry feed increases productivity and reduces damage to agricultural and conversion industries and the use of new resources in animal and poultry feed. In this paper, in order to investigate the possibility of recycling food waste as poultry feed, the waste produced in a restaurant has been used. The parameters of fat percentage were measured using Soxhlet extractor, percentage of dry matter using the oven, percentage of protein in it using Kjeldahl method, and also the percentage of calcium and phosphorus with the standard beard. Comparing them with the usual diet used in poultry feed shows that the average values ​of calcium, protein, and fat content of food waste are 0.14%, 5.65%, 7.34% higher than the average diet of poultry, respectively. Also, the average amount of phosphorus and dry matter of food waste is 0.48% and 60% less than the average diet of poultry, respectively.

Original languageEnglish
Article numbere118621
JournalFood Science and Technology
Volume42
DOIs
Publication statusPublished - 2022

Keywords

  • Poultry rations
  • Recycling
  • Restaurant food waste
  • Waste management

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