Chemical composition of culinary wastes and their potential as a feed for ruminants
1980
Summers, J.D. | Macleod, G.K. | Warner, W.C. (Guelph Univ., Ont. (Canada). Dept. of Animal and Poultry Science)
Culinary wastes were collected from three different sources, namely, institutional, restaurant and household. As dry matter content of the food wastes increased, protein level (on a dry weight basis) remained relatively constant, whereas fat content markedly increased. Sheep readily adapted to a diet containing 35 per cent of dry matter as food wastes, their daily dry matter intake being 4.5 per cent of body weight; this suggested that palatability was no problem. Digestibility values of 76, 68, 73 and 99 per cent were calculated for dry matter, protein ether extract and acid detergent fibre fractions of garbage, indicating that the material had a high nutritive value for sheep. The culinary wastes had a low count of harmful bacteria. Storage of the material at room temperature resulted in moulds and odours after a week, indicating that the material deteriorated quite rapidly. The addition of organic acids or formaldehyde kept the material quite stable for several weeks.
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