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Pickled vegetable and fruit waste mixtures as an alternative feedstuff
Author(s) -
Ruiz López Mario A,
García López Pedro M,
Garzón de la Mora Pedro,
García Estrada Joaquín,
Castañeda Vázquez Hugo
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200002)80:3<325::aid-jsfa522>3.0.co;2-s
Subject(s) - chemistry , food science , acetic acid , food waste , phosphorus , zoology , biology , biochemistry , organic chemistry , ecology
Vegetable and fruit market waste mixtures were preserved in three dilute acetic acid solutions before drying, grinding and performing tests of acceptance in rats as a food supplement. The preserved waste was divided into unmodified (I) and Ca(OH) 2 ‐neutralised (II). Among I and II the pH ranged from 3.59 to 6.61. At the end of waste immersion in I, ash (A), ether extract (EE), crude protein (CP) and nitrogen‐free extract (NFE) concentrations ranged between 28.5 and 34.7 g kg −1 , 20.6 and 39.5 g kg −1 , 80.2 and 91.2 g kg −1 and 732.2 and 760.3 g kg −1 respectively. CP and NFE contents were found to be decreased whereas ash, Ca 2+ and crude fibre (CF) were increased ( P < 0.05) in II. Phosphorus (P) concentration remained unchanged at 1.3 g kg −1 in both I and II. An experimental diet that included 179.41 g kg −1 of the vegetable and fruit waste mixture preserved with acetic acid at 20 g l −1 and alkalised was given to seven adult Sprague‐Dawley rats for 14 days in comparison with a sorghum/soybean‐based diet. No differences (NS) in food intake or body weight were recorded between groups, nor were there any physiological effects. This chemical procedure is recommended to return micronutrients from vegetable and fruit waste mixtures to the food chain. © 2000 Society of Chemical Industry