This book provides a detailed overview of the range of alternative animal feed ingredients, ranging from plant co-products and food waste, to single-cell proteins and seaweed and algae. The book also addresses the key issues and challenges facing their development, such as the need to meet nutritional quality, sustainability, safety and other regulatory requirements.
Global consumption of meat and other animal-derived products has risen drastically in the last 50 years. At the same time, the livestock sector has come under scrutiny for its reliance on feed sources which carry a significant environmental impact. Alternative animal feed ingredients are seen as an increasingly popular option to meet this growing demand, whilst also ensuring that food is produced more sustainably.
Developing alternative animal feed ingredients provides a comprehensive overview of the key groups of alternative animal feed ingredients, from cereal grains and oil seeds, to animal by-products and single-cell proteins. The book also considers the key issues and challenges that must be addressed by the animal feed sector during the development of alternative animal feed ingredients, such as the need for new products to meet nutritional quality, sustainability, safety and other regulatory requirements.
- Provides a detailed overview of the range of alternative animal feed ingredients
- Considers the potential of alternative animal feed ingredients as core ingredients or supplements in the diets of pigs and fish
- Discusses the techniques used to calculate the nutritional content and quality of alternative animal feed ingredients
Part 1 Nutritional quality, safety, sustainability and potential of
alternative feed ingredients
1.Key challenges for increased uptake of alternative livestock feed sources:
Anton van den Brink, European Feed Manufacturers' Association (FEFAC),
Belgium;
2.Safety and other regulatory requirements for alternative feed: crop-based
ingredients: Zhengzia Dou, University of Pennsylvania, USA;
3.Key challenges in sustainability of alternative feed sources: the use of
life cycle assessment (LCA): Greg Thoma, Colorado State University, USA;
4.Processing techniques for alternative feed ingredients: Emily Burton,
Nottingham Trent University, UK;
5.Techniques for calculating the nutritional content/quality of alternative
feed ingredients: Katerina Theodoridou, Queen's University Belfast, UK;
6.Potential of alternative feed ingredients in pig feed: Elizabeth Hines,
formerly Penn State University, USA;
7.Potential of alternative feed ingredients in fish feed/aquaculture: Valeria
Caltzontzin-Rabell, Autonomous University of Querétaro, Mexico;
Part 2 Plant co-products as alternative feed ingredients: Cereal grains
8.Wheat co-products as alternative feed ingredients: Elijah Kiarie,
University of Guelph, Canada;
9.Distillers dried grains with solubles (DDSG) co-products as alternative
feed ingredients: Stephen Boyle, Ohio State University, USA;
10.Oat co-products as alternative feed ingredients: Dawn Scholey, Nottingham
Trent University, UK;
Part 3 Plant co-products as alternative feed ingredients: Oil seeds
11.Soybean co-products as alternative feed ingredients: Warren Rusche, South
Dakota State University, USA;
12.Canola/rapeseed co-products as alternative feed ingredients: In Ho Kim,
Dankook University, South Korea;
13.Linseed co-products as alternative feed ingredients: Vincenzo Tufarelli,
University of Bari Aldo Moro, Italy;
14.Potato co-products as alternative feed ingredients: Huawei Su, China
Agricultural University, China;
15.Citrus pulp as an alternative feed ingredient: Ratchaneewan Khiaosa-ard,
University of Veterinary Medicine Vienna, Austria;
Part 4 Other sources of alternative feed ingredients
16.Food waste as an alternative feed ingredients: Gerald C. Shurson,
University of Minnesota, USA;
17.Animal by-products as an alternative feed ingredient: Marie-Caroline
Lecrenier, Walloon Agricultural Research Centre (CRA-W), Belgium;
18.Fish co-products as an alternative feed ingredients: Øystein Sæle,
Institute of Marine Research, Norway;
19.Seaweed and algae as an alternative feed ingredients: Maria Hayes,
Teagasc, Ireland;
20.Single-cell proteins (SCP) as an alternative feed ingredients: Helen
Onyeaka, University of Birmingham, UK;
21.Lanolin as an alternative feed ingredient: Clodagh Weingart, LanoTech
Ltd., UK;
Dr Nico van Belzen is Director General at ScienceConsult, The Netherlands. He is also former Director General of the International Dairy Federation (IDF), Belgium. He has occupied senior roles in both industry and research organisations, both as Head of the Research and Analysis department at the ingredients division of Campina and as Executive Director of the European Branch of the International Life Sciences Institute (ILSI). Dr van Belzen is editor of two earlier Burleigh Dodds Science volumes: Achieving sustainable production of milk Volume 1: Safety, quality and sustainability and Achieving sustainable production of milk Volume 2: Milk composition, genetics and breeding (both published in 2017).
