VEGETABLE WASTES CHARACTERIZATION FOR ANIMAL FEED PRODUCTION IN BASQUE COUNTRY (SPAIN) David San Martin (dsanmartin@azti.es) & Jaime Zufía AZTI-Tecnalia, Food Research Division INTRODUCTION Almost three-quarters pairs of vegetable wastes finish in a landfill. However, the use of these vegetal wastes as raw material for animal feed can be an interesting alternative. As well as reducing the environmental effect associated to the production, they can reduce the cost of animal feed. This study, as a part of a European LIFE+ Project (LIFE 09 ENV ES 473), is located in Basque Country and tries to analyse and characterize all factors of influence for the addition of vegetal wastes into feed formulations.
OBJECTIVE The aim of this study is to determinate the feasibility of the inclusion of vegetal wastes in animal feed formulations by developing a full characterization of the different vegetable wastes generated in the Basque Country taking into account nutritional quality, technical requirements, feed market needs and legal requirements.
MATERIALS and METHODS
RESULTS and DISCUSSION
1. Identification, quantification and characterization
1. Full inventory of vegetable waste production:
Vegetable waste producer sector in Basque Country
Geographic dispersion of the production in the Basque Country:
2. Analytical characterization of vegetal wastes fractions Analytical results have been obtained from fresh samples so the conclusions that have been obtained are related to the moisture content.
A full sampling plan has been carried out.
A. Undesirable substances: MYCO-TOXINS
Below the detection limit
PESTICIDES
Below the detection limit
HEAVY METALS
Below maximum legal limit
MICROBIOLOGICAL
Below maximum legal limit
DIOXINS
Below maximum legal limit
NITRITES
< 10 mg / kg *
*Except: Coffee husk: 33,3 mg/kg; Grape pressed and bunch: 56 mg/kg
B. Nutritional parameters: ASH PROTEIN
< 0,7 % < 1,5 %
Except: Bread & Coffee’s (>2%); Wine’s (> 1%)
FIBER
< 1,5 %
Except: Coffee´s (37%); Wine´s (11%); Cider´s (7%)
FAT
< 0,7 %
Except: Wine & Cider´s (2,5%); Bread´s (1,2%)
SUGARS
<1%
CAFFEINE
1,21 %
Except: Wine´s (3%); Bread´s (10%); Coffee´s (20%)
Except: Market & Cider´s (5%); Wine´s (3,5%); Bread´s (1,7%)
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CONCLUSIONS and PERSPECTIVES
2. Measuring viability •
Consulting to EPEA: Feed Manufacturers Association of the Basque Country
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The big bulkiness together with the low nutritional quality limit the inclusion in animal feed formulation to 3-6%.
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It is possible to assimilate all vegetable wastes (25.000 tones) by the Basque animal feed market.
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The geographic dispersion leads to the development of an efficient management plan.
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Moisture level (about 70%) makes necessary to develop a drying process to reduce level below 10% in order to stabilize them in time.
Legislation requirements:
→ Forbidden substances and their maximum legal limits.
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No important differences in nutritional quality between vegetal waste, so it is not advisable to manage them separately.
ACKNOWLEDGEMENTS
REFERENCES I. S. Arvanitoyannis and T. H. Varzakas. (2008): Vegetable Waste Treatment: Comparison and Critical Presentation of Methodologies. Critical Reviews in Food Science and Nutrition, 48:205–247. • M.B. Esteban, A.J. García, P. Ramos, M.C. Márquez. (2007): Evaluation of fruit–vegetable and fish wastes as alternative feedstuffs in pig diets. Waste Management 27,193–200. •
It is feasible to use vegetal wastes as raw material for animal feed, considering undesirable substances.
Nutritional quality & Technical and Feed-market requirements:
→ Analytical parameters which must be measured. •
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LIFE+ Environment Policy and Governance Programme: LIFE 09 ENV/ES/000473. Environmental Quality Management & Innovation and Food Industry Management. Environment, Territorial Planing, Agriculture and Fishing Department.
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