Abstract
Growth of fed aquaculture is dependent on finding sustainable and inexpensive ingredients that would satisfy the nutritional requirements of fish. The present work assessed restaurant post-consumer food waste as an ingredient in feeds for small (ca 6.5 g) rainbow trout, Oncorhynchus mykiss. Food waste from Lebanese-food restaurants was used to prepare seven iso-nitrogenous feeds (ca 42.5% protein, 18% lipid) by replacing soybean meal (SBM), soy oil, and whole wheat in a control diet. Seven diets containing 0, 5, 10, 15, 20, 25, and 30% food waste were made. Fish were stocked in triplicate 52-L tanks (15 fish per tank) and offered the feeds at 4% body weight daily for 8 weeks. Growth, hematology, and proximate chemical composition of the fish were assessed. Results show that food waste can be incorporated as 25% of the diet without affecting growth of O. mykiss. The best growth (ca 317% from initial stocking weight) was observed in fish offered feed with 20% food waste. Feed treatment did not significantly affect hematology, but significantly affected body composition. Total fish body protein proportion was greater in the treatment offered 30% food waste feed than in the control. There seems to be a potential for using food waste as an ingredient in trout feed, and this could mitigate the environmental consequences of disposal of food waste.
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The present work was funded by the University Research Board of the American University of Beirut under the WEFRAH grant program.
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ZeinEddine, R., Ireland, B., Monzer, S. et al. Preliminary assessment of restaurant food waste as a feed ingredient for small juvenile rainbow trout (Oncorhynchus mykiss). Aquacult Int 29, 669–679 (2021). https://doi.org/10.1007/s10499-021-00650-4
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DOI: https://doi.org/10.1007/s10499-021-00650-4