In Australia, the availability of feed ingredients such as corn and soy for poultry nutrition can be limited and expensive due to their dependence on imports, forcing them to use local ingredients, which often increase the cost of diets. Dr. Amy Moss, an Australian postdoctoral researcher at the University of New England, has led a pioneering initiative investigating processes for the efficient use of food waste in poultry diets. These diets were primarily formulated with multiple sources of food waste, including waste from hospitals and nursing homes, restaurant waste, beer grains, as well as leftover fruits, vegetables, and fish from local markets. In this episode, you can check out the performance results, the main challenges, barriers, and the complete picture of this strategy that promises to significantly reduce the costs of feeding the birds.
“We ended up acquiring a specialized machine that rapidly heats the product, accomplishing this within 10 seconds and reaching extremely high temperatures. However, it operates so swiftly that the fats and moisture surrounding the protein act as a protective barrier, preventing protein degradation.”
