Abstract
Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.
Highlights
Ruminant animals in low-to-middle-income countries far outperform all other domestic animals as a high-quality source for the human world food system, and regarding other issues like being a source of fiber, energy/power, fertilizer, employment, income, capital accumulation, export earnings, and by-products and having social and cultural significance [1]
In vitro and in vivo studies have reported that bioactive compounds from citrus and winery by-products such as polyphenols and essential oils protect the dietary polyunsaturated fatty acids (PUFAs) from biohydrogenation in the rumen, and/or suppress the growth and metabolism of rumen microbes responsible for biohydrogenation, those involved in the last step, which is the conversion of vaccenic acid to stearic acid [29,41]
Despite few studies devoted to the effects of dietary supplementation of citrus and winery by-products in ruminant diets on meat protein oxidation, animal models indicate the potential of natural bioactive compounds as efficient inhibitors of protein oxidation
Summary
Ruminant animals in low-to-middle-income countries far outperform all other domestic animals as a high-quality source for the human world food system, and regarding other issues like being a source of fiber, energy/power, fertilizer, employment, income, capital accumulation, export earnings, and by-products and having social and cultural significance [1]. The recent characterization of unutilized and discarded fractions of the fruit wastes indicates their potential candidature for processing and value addition [10] In this regard, wastes from citrus and winery fruits have been shown to be rich sources of natural cellulose, minerals, polyunsaturated fatty acids (PUFAs), and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties [11,12]. Wastes from citrus and winery fruits have been shown to be rich sources of natural cellulose, minerals, polyunsaturated fatty acids (PUFAs), and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties [11,12] These wastes, referred to as “by-products”, can be adopted in the citrus- and grape-producing low-to-middle-income countries as a strategy of economic advantage in ruminant diets as they lower feed shortages and costs and enhance animal nutrition, health, welfare, production, meat fatty acid profile, and shelf life. The current review explores the potential of utilizing citrus and winery by-products as dietary supplements for sustainable improvement of ruminant animal nutrition, health, welfare, production, and meat quality
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