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Restaurant waste (RW) can be considered as a valuable feedstuff for animal nutrition due to its high nutritional value and low price. The aim of this study was to determine nutritional value and the microbial load of the waste in order to incorporate it in the poultry feedstuff. To our knowledge the current study is the first attempt in the field of RW processing with Lactobacillus strains. Then the second goal of this experiment was to study the effect of RW processing with Lactobacillus on nutrient and chemical composition of RW. The four Lactobacillus strains applied in the study included Lactobacillus casei subsp-1608 ATCC 39392, Lactobacillus plantarum-1058 ATCC 8014, Lactobacillus acidophilus-1643 DSM 20079 and Lactobacillus reuteri-1655 DSM 20016.

Thermal and probiotic treatment effects on restaurant waste for incorporation into poultry diet