Abstract
In Morocco, the food waste fraction constitutes a large part of the total municipal solid waste generated. In order to promote this fraction as a feed source for poultry, a study was carried out to evaluate its digestive and metabolic effects, as well as its nutritional value on broilers. Indeed, comparative tests were carried out on two separate batches of small broilers fed, successively, with a commercial compound feed (CCF), and a feed prepared in the laboratory using kitchen waste as a substitute (LPF). The results obtained throughout the rearing period revealed the feasibility of the valorization of food waste as a substitute promoted in the poultry feed sector. In addition, the prefabricated feeds gave the same feed consumption index (1.03), compared to the commercial compound feed applied in the same rearing farm, while the weight gain index results were more advantageous for FPL. The study demonstrates the valorisation of feed waste as a new substitute for poultry feed.
Highlights
Population growth, urban sprawl, socio-economic activity, and the lifestyles and consumption habits of citizens all contribute to the generation of huge amounts of waste and the accumulation of landfills in urban and rural areas [1]
While the organic fraction of this waste is about 65%, or nearly 6 million tons per year [1]. These amounts of food waste (FW), which are most often generated by households, hotels, supermarkets and restaurants [5], have a very high nutritional value the possibility of valuing them as food for pigs and poultry [6]
Feed intake varied from one batch to another; the highest was that of the second batch (CCF), it went from 386.4 g/week to 1400 g/week for the first test and from 416.5 g/week at 1450 g/week for the second test
Summary
Population growth, urban sprawl, socio-economic activity, and the lifestyles and consumption habits of citizens all contribute to the generation of huge amounts of waste and the accumulation of landfills in urban and rural areas [1]. MSW production exceeds 9 million tons per year, with a daily ratio of 0.76 kg per person in urban areas, recycling of which is only 9% and 37% of this waste is destined for landfills [3, 4]. While the organic fraction of this waste is about 65%, or nearly 6 million tons per year [1] These amounts of food waste (FW), which are most often generated by households, hotels, supermarkets and restaurants [5], have a very high nutritional value the possibility of valuing them as food for pigs and poultry [6]. The poultry sector in Morocco is in full growth, the level of national poultry meat production is estimated at 490 000 tons in 2009 and 510 000 tons in 2010, covering 100 % of national demand [10]
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