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Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

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  • Apostolos Malamakis

    (Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece)

  • Sotiris I. Patsios

    (Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece)

  • Lefteris Melas

    (Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece)

  • Anna Dedousi

    (Veterinary Research Institute, Ellinikos Georgikos Organismos-DIMITRA, 11145 Athens, Greece)

  • Konstantinos N. Kontogiannopoulos

    (ECO PRO ENGINEERING P.C.C., 54624 Thessaloniki, Greece)

  • Konstantinos Vamvakas

    (Pig Farm Chalkidiki S.A., 63200 Simantra, Greece)

  • Nikos Tsotsolas

    (Green Projects S.A., Chalandri, 15238 Athens, Greece)

  • Eleni Koutsouraki

    (Green Projects S.A., Chalandri, 15238 Athens, Greece)

  • Evangelia N. Sossidou

    (Veterinary Research Institute, Ellinikos Georgikos Organismos-DIMITRA, 11145 Athens, Greece)

  • George F. Banias

    (Institute for Bio-Economy and Agri-Technology (IBO), Centre for Research and Technology-Hellas (CERTH), Thermi, 57001 Thessaloniki, Greece)

Abstract

This study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w / w ), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w / w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.

Suggested Citation

  • Apostolos Malamakis & Sotiris I. Patsios & Lefteris Melas & Anna Dedousi & Konstantinos N. Kontogiannopoulos & Konstantinos Vamvakas & Nikos Tsotsolas & Eleni Koutsouraki & Evangelia N. Sossidou & Geo, 2023. "Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm," Sustainability, MDPI, vol. 15(19), pages 1-23, September.
  • Handle: RePEc:gam:jsusta:v:15:y:2023:i:19:p:14385-:d:1251152
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    References listed on IDEAS

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    1. Mugilan Govindaraju & Kathiresan V. Sathasivam & Kasi Marimuthu, 2021. "Waste to Wealth: Value Recovery from Bakery Wastes," Sustainability, MDPI, vol. 13(5), pages 1-16, March.
    2. Theocharis Moysiadis & Konstantina Spanaki & Ayalew Kassahun & Sabine Kläser & Nicolas Becker & George Alexiou & Nikolaos Zotos & Iliada Karali, 2022. "AgriFood Supply Chain Traceability: Data Sharing in a farm-to-fork case," Post-Print hal-03766179, HAL.
    3. Kennedy Ndue & Goda Pál, 2022. "Life Cycle Assessment Perspective for Sectoral Adaptation to Climate Change: Environmental Impact Assessment of Pig Production," Land, MDPI, vol. 11(6), pages 1-17, May.
    4. Anna Dedousi & Sotiris I. Patsios & Maria-Zoi Kritsa & Konstantinos N. Kontogiannopoulos & Maria Ioannidou & Antonios Zdragas & Evangelia N. Sossidou, 2023. "Growth Performance, Meat Quality, Welfare and Behavior Indicators of Broilers Fed Diets Supplemented with Yarrowia lipolytica Yeast," Sustainability, MDPI, vol. 15(3), pages 1-24, January.
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