TY - JOUR
T1 - Investigation of parameters in restaurant food waste for use as poultry rations
AU - Garnida, Yudi
AU - Rudiansyah, Mohammad
AU - Yasin, Ghulam
AU - Mahmudiono, Trias
AU - Kadhim, Abed Jawad
AU - Sharma, Sandhir
AU - Hussein, Hussein Ali
AU - Shichiyakh, Rustem Adamovich
AU - Abdelbasset, Walid Kamal
AU - Iswanto, Acim Heri
N1 - Publisher Copyright:
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Poultry rations
KW - Recycling
KW - Restaurant food waste
KW - Waste management
UR - http://www.scopus.com/inward/record.url?scp=85126093891&partnerID=8YFLogxK
U2 - 10.1590/fst.118621
DO - 10.1590/fst.118621
M3 - Article
AN - SCOPUS:85126093891
SN - 1678-457X
VL - 42
JO - Food Science and Technology
JF - Food Science and Technology
M1 - e118621
ER -