Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm
Authors: Tsotsolas, Nikos 
Patsios, Sotiris I. 
Dedousi, Anna 
Malamakis, Apostolos 
Banias, George F. 
Kontogiannopoulos, Konstantinos N. 
Koutsouraki, Eleni 
Melas, Lefteris 
Vamvakas, Konstantinos 
Sossidou, Evangelia N. 
Issue Date: 1-Sep-2023
Journal: Sustainability 
Volume: 15
Issue: 19
Keywords: Bakery former food products, Circular economy, Food by-products, Pig feed, Smart applications, Sustainability, Traceability
Abstract: 
This study aims to demonstrate an integrated methodology for the valorisation of bakery former food products (FFP) as an ingredient of pig feed diets. The methodology involves: conducting a needs analysis and a full path traceability scheme based on Global Standards 1 (GS1) Organisation (Brussels, Belgium) standards, designing digital tools to support the implementation of the traceability scheme, and assessing the valorisation of FFP and, more specifically, of bakery by-products in bakery meal (BM) production, and its implementation in pig feed diet. BM production comprises various bakery by-products, which were collected, unpacked, grinded, and thermally treated. Physicochemical and microbiological analyses were conducted on BM samples, mainly focusing on nutrient composition, and the presence of aflatoxins, mycotoxins, and pathogenic microorganisms. The BM was then fed to finishing pigs (at an inclusion rate of 20% w/w), in parallel to a control group fed with a conventional pig feed diet. The animals in both dietary groups were evaluated for growth performance, and meat samples were analysed for specific quality parameters and sensory characteristics. The results show that the addition of 20% w/w BM does not significantly affect the growth performance or the meat quality of the pigs. Moreover, a sensory evaluation revealed minor differences in the sensory characteristics of the meat samples, denoting that the BM addition does not seem to dwindle the final meat product.
ISSN: 20711050
DOI: 10.3390/su151914385
URI: https://uniwacris.uniwa.gr/handle/3000/1795
Type: Article
Department: Department of Business Administration 
School: School of Administrative, Economics and Social Sciences 
Affiliation: University of West Attica (UNIWA) 
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