Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review

Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like Asparagopsis seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.