Valorization of Algerian food by-products in animal feed

Samira  Lagha-Benamrouche; Djamila Hezil

doi:10.15517/am.2024.59740

Autores/as

Samira Lagha-Benamrouche Université M’Hamed Bougara, Boumerdès, Algeria https://orcid.org/0000-0001-6392-8963
Djamila Hezil Université M’Hamed Bougara, Boumerdès, Algeria https://orcid.org/0000-0002-7764-0087

DOI:

https://doi.org/10.15517/am.2024.59740

Palabras clave:

Bigarade, compuestos bioactivos, algarroba, cáscara de huevo, complemento alimenticio

Resumen

Introducción. La valorización de los subproductos alimentarios en la alimentación animal se ha convertido en una estrategia fundamental. Este enfoque innovador no solo aborda el desafío de la gestión del desperdicio de alimentos, sino que también contribuye a la optimización de los recursos en la nutrición animal. Objetivo. Caracterizar los residuos alimentarios (residuos de melaza de algarroba, semillas de algarroba, cáscaras de naranja amarga y cáscaras de huevo de gallina color marrón) con vistas a su utilización como complemento alimenticio de valor añadido para animales sobre la base de sus compuestos biológicamente activos. Materiales y métodos. En este estudio se utilizaron algunos subproductos alimentarios como residuos de melaza de algarroba, cáscaras de naranja y cáscaras de huevo. El material biológico se recogió en Boumerdes, Argelia, durante el 2021, según el periodo de maduración del material vegetal (agosto para algarrobos y diciembre para naranjas). Para la caracterización de los diferentes componentes del material biológico se utilizaron pruebas fitoquímicas basadas en reacciones colorantes, HPLC, espectrofotometría de absorción atómica y solubilidad en disolventes. Resultados. Se encontró que los subproductos eran bajos en grasas y proteínas y moderadamente altos en azúcar. La piel de naranja constituye un reservorio de vitamina C, carotenoides y compuestos fenólicos. El estudio mineralógico mostró un predominio de calcio, magnesio y fósforo en la cáscara de huevo. La comparación de los subproductos mostró que las semillas de algarroba fueron las menos ricas en fibra bruta y, por lo tanto, aportan más carbohidratos disponibles y proporcionan más energía asimilable en comparación con otros subproductos. Conclusiones. Estos subproductos alimentarios proporcionan compuestos bioactivos que incluyen vitamina C, carotenoides, compuestos fenólicos y algunos minerales, y proporcionan más energía disponible. La combinación de estos subproductos constituye un complemento alimenticio de valor añadido para alimentación del ganado.

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Citas

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