Mediterranean agro-industrial by-products and food waste in pig and chicken diets: Which way forward?

Abstract

Mediterranean countries produce large quantities of food waste mainly from the hospitality sector and the tourism industry as well as agro-industrial by-products (AIBP) from the agricultural sector. This provides opportunities to increase self-sufficiency of feeds and reduce variability of feed prices by safely recycling AIBP and food waste in animal diets. This article reviews the sustainable economy potential of food waste and AIBP via pigs and chicken focusing on the Mediterranean area underlining the need to transform the food ecosystem in the context of finding the optimal balance between social, environmental, and economic sustainability. Typical Mediterranean AIBP covered in this review in relation to antioxidant effects and product quality of pigs and poultry include citrus, vinification (e.g., grape pomace), olive, and pomegranate by-products. Animal studies on these by-products are limited, especially their effect on the animal transcriptome. There is potential for food waste use in animal diets given that some of them are rich in fatty acids and may affect final animal product quality. The reuse of AIBP or their extracts rich in antioxidants and food waste in animal diets has the potential not only to maintain sustainable economy but also to produce foods of added value.