PhD in Veterinary Sciences for Animal Health and Food Safety

Contacts

Supervisor

Claudio Forte

Phd thesis

Commercially processed former foodstuffs in poultry diet: a multidisciplinary approach

Scientific background/state of the art

FAO estimates that by 2050 the output of overall food pro-duction will need to increase by 70% in order to meet the nutritional requirements of the world population (FAO2009). Other important drivers for future developments include changings in global supply chains, addressing societal concerns and ensuring a sustainable use of resources (Maria Binder 2019).
The livestock sector is currently dealing with numerous challenges, including food security, environmental emissions, climate change, and “feed-food competition” (Muscatet al. 2020). The latter term refers to “the tensions and trade-offs between two alternative uses for edible crops: direct consumption by humans versus feeding livestock” (Bree-wood and Garnett 2020).
The level of sustainable feed production needs to be increased and novel resources must be identified and exploited in accordance to the circular economy principles (FAO 2017). Europe is presently characterized by disruptions in supply chains due to the recent COVID-19pandemic, wars, and fluctuations in the international market economy (Eurostat 2021). A recent publication by the European Feed Manufacturers' Federation (FEFAC 2022) sustains that the circular economy framework should rein-force the EU’s feed autonomy and defines a circular feed as a “non-food-grade ingredient recovered as a secondary raw material from the (local) circular economy with a lowland-use footprint.”
Insect meal (Pinotti et al. 2019), co-products (Mackenzieet al. 2016), food leftovers (Pinotti et al. 2021), by-products (Karlsson et al. 2018), bakery by-products (BBP) (Humer et al.2018), and former foodstuffs (FFs) (Pinotti et al. 2019) are a few of the possible sources of innovative raw materials being considered for livestock feed. Of the proposed solutions, studies based on the use of FFs in animal feed constitute research emerging from the principle of innovative circular economy (Breewood and Garnett 2020). According to the catalogue of feed mate-rials (European commission 2022), FFs are “foodstuffs, [...]manufactured for human consumption in full compliance with the EU food law, but which are no longer intended for human consumption [...] and which do not present any health risks when used as feed.” Likewise, FFs processors play an important role in connecting the food and feed industries (EFFPA 2019a).
Although few articles have covered this topic before, the existing literature lacks sufficient focus on poultry nutrition (Pinotti et al., 2021, 2023). This study also revealed gaps in our knowledge that need to be addressed for the feed industry to evolve and promote the use of FFs in animal nutrition. Therefore, the objective of the study was to provide a concise overview of the inclusion of FFs in poultry feed. This includes studies that address the effects on growth performance, nutrient digestibility, hematological parameters, carcass and organ traits, liver gene abundance, histomorphology, gut microbiota, caecal ammonia and volatile fatty acids, as well as a comprehensive examination of meat quality and safety parameters, and sensory analysis.

Aims

The main objective of the research project will be the evaluation of the inclusion of BBP in the broiler's diet and the analyses of the effects on the whole productive chain.
Three sub aims can be identified:
a. Evaluation of the in vivo effects on livestock performance, blood parameters, intestinal health, and the oxidative state of broilers.
b. Evaluation of the effects on the carcass traits and meat quality and safety.
c. Sensorial evaluation and consumer engagement.

Materials and methods

A total of 200 one-day-old male ROSS-308 chicks were randomly assigned to four dietary treatments, with five replicates per treatment (10 broilers per pen). The isoenergetic and isoproteic diets are:
1. Control group; CTRL (standard commercial diet)
2. CTRL + diet integration with a high dosage (25% w/w) of bakery by-products (H-BBP) group; H-BBP
3. CTRL + diet integration with a medium dosage (12.5% w/w) of bakery by-products (M-BBP) group; M-BBP
4. CTRL + diet integration with a low (6.25% w/w) dosage of bakery by-products (L-BBP) group; L-BBP

1) Analysis of feed and BBPs

2) In vivo analysis

3) Post-mortem analysis

4) Chemical analyses of meat

5) Rheological properties of meat

6) Microbiological analysis of meat

7) Sensorial evaluation

8) Statistical analyses

Expected results

The findings of the project will create solid literature concerning the complete characterization of sustainable production in the poultry sector through the use of diet enriched with BBPs, allowing the sector to contribute more to the replacement of natural resources with Ex foods. As a result, the livestock industry has the potential to minimize food waste, natural resource competition, and the environmental impact of animal production systems. Thereby enhancing the valorization of Former foodstuffs as an alternative feed ingredient in animal nutrition and turning the numerical expansion problem into a strategic local resource.

The ultimate goal is to have a set of results available to be able to apply the new feed protocols at an industrial level by developing new label claims in collaboration with companies in the sector. In this way, consumers can also recognize their desire for an end product that is as environmentally friendly as possible.

References

1. Luciano A, Tretola M, Mazzoleni S, Manoni M, Fumagalli F, Ceravolo G, Ottoboni M, Rulli MC, Govoni C, Pinotti L. (2022). O121 former food products in post-weaning piglets: effects on subcutaneous adipose tissue and on selected metabolites. Anim Sci Proc. 13(3):392–394. doi: 10.1016/j. anscip.2022.07.131.
   
   
2. Pinotti, L., S. Mazzoleni, A. Moradei, P. Lin, and A. Luciano. (2023). Effects of alternative feed ingredients on red meat quality: a review of algae, insects, agro-industrial by-products and former food products. Ital J Anim Sci 22:695–710.
3. 23. Kaltenegger, A., E. Humer, A. Stauder, and Q. Zebeli. 2020. Feeding of bakery by-products in the replacement of grains enhanced milk performance, modulated blood metabolic profile, and lowered the risk of rumen acidosis in dairy cows. J Dairy Sci. 103:10122–10135.
4. 27. Luciano, A., C. D. Espinosa, L. Pinotti, and H. H. Stein. 2022. Standardized total tract digestibility of phosphorus in bakery meal fed to pigs and effects of bakery meal on growth performance of weanling pigs. Anim Feed Sci Technol. 284.
5. Luciano, A., M. Tretola, S. Mazzoleni, N. Rovere, F. Fumagalli, L. Ferrari, M. Comi, M. Ottoboni, and L. Pinotti. 2021. Sweet vs. Salty former food products in post‐weaning piglets: Effects on growth, apparent total tract digestibility and blood metabolites. Animals. 11.
6.  Luciano, A., M. Tretola, M. Ottoboni, A. Baldi, D. Cattaneo, and L. Pinotti. 2020. Potentials and challenges of former food products (Food leftover) as alternative feed ingredients. Animals. 10.
7. Ottoboni, M., M. Tretola, A. Luciano, G. Giuberti, A. Gallo, and L. Pinotti. 2019. Carbohydrate digestion and predicted glycemic index of bakery/confectionary ex-food intended for pig nutrition. Ital J Anim Sci. 18:838–849.
8. Pinotti, L., A. Luciano, M. Ottoboni, M. Manoni, L. Ferrari, D. Marchis, and M. Tretola. 2021. Recycling food leftovers in feed as opportunity to increase the sustainability of livestock production. J Clean Prod. 294.

Research activities

Full articles in ISI journals

• Srikanthithasan K, Giorgino A, Fiorilla E, Ozella L, Gariglio M, Schiavone A, et al. Former foodstuffs in feed: a minireview of recent findings. Environmental Science and Pollution Research. 2024;31(16): 23322–23333. doi: 10.1007/s11356-024-32695-2.
• Diaz Vicuna E, Srikanthithasan K, Odore R, Massaglia S, Merlino VM, Giorgino A, Ozella L, Schiavone A, Massacci FR, Mota-Gutierrez J, Forte C. Influence of age, gender, and willingness to adopt former foodstuffs on the perception of Italian farm animal veterinarians. Frontiers in Veterinary Science. 2024 Jun 6; 11:1396807. doi: 10.3389/fvets.2024.1396807.
• Srikanthithasan, K., Gariglio, M., Diaz Vicuna, E. et al. Dietary processed former foodstuffs for broilers: impacts on growth performance, digestibility, hematobiochemical profiles and liver gene abundance. J Animal Sci Biotechnol 15, 122 (2024). https://doi.org/10.1186/s40104-024-01081-w
• Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, Margherita Profiti, Andrea Giorgino, Edoardo Fiorilla, Marta Castrica, Dino Miraglia, Sihem Dabbou, Flavia Gasperi, Ana Cristina Barroeta Lajusticia, Iolanda Altomonte, Rosalba Roccatello, Achille Schiavone, Claudio Forte. Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers. Italian journal of animal science. 2024. (under the 2nd revision in August, 2024).

- Congress abstract proceedings

1. Karthika Srikanthithasan*, Andrea Giorgino, Marta Gariglio, Elena Diaz, Achille Schiavone, Edoardo Fiorilla, Margherita Profiti, Claudio Forte (2022). Determination of growth performance and carcass yield of broilers fed different levels of bakery by-products. Game of Research, Department of Veterinary Sciences, University of Turin, Italy. (Oral Presentation* on 15th December 2022)
2.  Karthika Srikanthithasan*, Marta Gariglio, Edoardo Fiorilla, Andrea Giorgino, Lucrezia Dellepiane, Elena Diaz Vicuna, Dario Sola, Valentina Bongiorno, Stefania Bergagna, Achille Schiavone, Dominga Soglia, Federica Raspa, Claudio Forte. Dietary bakery by products can increase performance and sustainability in poultry farming. 25th congress ASPA 2023, Monopoli, Bari, Italy. (Oral Presentation* on 13-16 June 2023).
3. Karthika Srikanthithasan*, Andrea Giorgino, Marta Gariglio, Elena Diaz, Achille Schiavone, Edoardo Fiorilla, Stefania Bergagna, Ana Cristina Barroeta, Margherita Profiti, Claudio Forte. Bakery by-products in poultry diet: effects on performance, blood parameters and fatty acid profile of meat. 23rd European Symposium on Poultry Nutrition, Rimini, Italy. (Poster Presentation* on 21-24 June 2023).
4. Ippolito Dorotea, Srikanthithasan Karthika, Colombino Elena, Diaz Vicuna Elena, Miniscalco Barbara, Bergagna Stefania, Gariglio Marta, Fiorilla Edoardo, Schiavone Achille, Forte Claudio, Capucchio Maria Teresa. Replacing soy and corn with bakery-by-product is former foodstuffs recycling sustainable for poultry health and production. 76th Convegno SISVET, Bari, Italy. (Oral Presentation on 21-23 June 2023).
5. Karthika Srikanthithasan, Marta Castrica, Claudia M. Balzaretti, Marta Gariglio, Edoardo Fiorilla, Valentina Bongiorno, Achille Schiavone, Claudio Forte, Dino Miraglia. Bakery by-products in poultry diet: effects on performance, blood parameters and fatty acid profile of meat. 76th Convegno SISVET, Bari, Italy. (Oral Presentation on 21-23 June 2023).
6. Karthika Srikanthithasan*, Elena Diaz Vicuna, Marta Castrica, Dino Miraglia, Edoardo Fiorilla1, Marta Gariglio, Sihem Dabbou, Andrea Giorgino, Ana C.B Lajusticia, Roser S. Pallarés, Achille Schiavone, Claudio Forte. Effects of the inclusion of bakery by- products in broiler diet on fatty acid profile and chemical properties of meat. ICOMST, Padova Italy. (Poster Presentation* on 20-25 August 2023).
7. Karthika Srikanthithasan*, Sihem Dabbou, Rosalba Roccatello, Flavia Gasperi, Marta Gariglio, Edoardo Fiorilla, Elena Diaz Vicuna, Andrea Giorgino, Marta Castrica, Dino Miraglia, Achille Schiavone, Claudio Forte. Meat quality and sensory attributes of meat produced from broilers fed different percentages of bakery by-products inclusions. ICOMST, Padova Italy. (Poster Presentation* on 20-25 August 2023).
8. K. Srikanthithasan, G. Andrea, G. Marta, E. Diaz Vicuna, E. Fiorilla, R. Rosalba, F. Gasperi, A. Schiavone, V. Massa, C. Forte. Processed former foodstuff based on bakery by-product included in compound feed diet destined to poultry can enhance broiler performance without impairing meat sensorial properties. 8th International Feed conference, Milan (Poster presentation, 9-10 October 2023).
9. Karthika Srikanthithasan*, Marta Castrica, Marta Gariglio, Elena Diaz Vicuna, Edoardo Fiorilla, Andrea Giorgino, Rosalba Roccatello, Sihem Dabbou, Flavia Gasperi, Achille Schiavone1 and Claudio Forte. Commercially processed bakery by-products in broiler diets: impact on performance and meat sensory attributes. RETASTE: 4th International Conference, Heraklion, Greece (Oral presentation*, September 25-27, 2024).
10. Elena Diaz Vicuna, Edoardo Fiorilla, Karthika Srikanthithasan, Valeria Zambotto, Silvia Tabasso, Manuela Renna, Lara Rastello, Andrea Giorgino, Laura Ozella, Valentina Arneodo, Andrea Cravero, Claudio Forte. Hazelnut skin as sustainable feed ingredient in livestock diets: preliminary results. RETASTE: 4th International Conference, Heraklion, Greece (Oral presentation, September 25-27, 2024).

Publications

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