Thermal and probiotic treatment effects on restaurant waste for incorporation into poultry diet

Background Restaurant waste (RW) can be considered asa valuable feedstuff for animal nutrition due to its highnutritional value and low price. The aim of this study wasto determine nutritional value and the microbial load of thewaste in order to incorporate it in the poultry feedstuff. Toour knowledge the current study is the first attempt in thefield of RW processing with Lactobacillus strains. Then thesecond goal of this experiment was to study the effect ofRW processing with Lactobacillus on nutrient and chemicalcomposition of RW. The four Lactobacillus strainsapplied in the study included Lactobacillus casei subsp-1608 ATCC 39392, Lactobacillus plantarum-1058 ATCC8014, Lactobacillus acidophilus-1643 DSM 20079 andLactobacillus reuteri-1655 DSM 20016.Results The experiments in the case of chemical compositionshowed that the mixed processing caused a significantimprovement in nutritional value compared to the raw waste(P.05). Among the strains, L. acidophilus had thehighest mean amount of crude protein (CP), ether extract(EE), dry matter and gross energy (GE) with 21.40, 19.91,41.02 and 4,872.61 kcal/kg, respectively, and the lowestamount of ash (3.67 %) compared with other strains. In thesecond phase of the experiment, the results obtained fromcomparing the average total count of bacteria and coliformsin five types of RW proved that the means of both bacteriaand coliforms are within the standard range and can beapplied as poultry feed. However, regarding the averagetotal count of bacteria, barbecue waste with 9.85 9 104CFU/g and chicken waste with 9.51 9 103 CFU/g were themost contaminated and the healthiest foods, respectively. Inaddition, barbecue waste with 1.28 9 102 CFU/g and fishwaste with 1.08 9 102 CFU/g had the highest and lowestcount of coliforms, respectively.Conclusion Nutritional value determination of RWsamplesshowed that it is in the level that can be used in poultry diet. Itwas also presented that by adding Lactobacillus strains to thewaste, the amount of GE, CP and EE increased and ashamount decreased. Therefore, its use in poultry diet is highlyeconomic. In addition, this study showed that RW microbialload is in the level that can be applied as poultry feedstuff.