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

• Autor(a) principal: GARNIDA,Yudi
• Data de Publicação: 2022
• Outros Autores: RUDIANSYAH,Mohammad, YASIN,Ghulam, MAHMUDIONO,Trias, KADHIM,Abed Jawad, SHARMA,Sandhir, HUSSEIN,Hussein Ali, SHICHIYAKH,Rustem Adamovich, ABDELBASSET,Walid Kamal, ISWANTO,Acim Heri
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101030
• topic: waste management; restaurant food waste; poultry rations; recycling

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.