Agro-Industrial Wastes: Management, Valorization and Environmental Impact
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Agro-Industrial Wastes: Management, Valorization and Environmental Impact

Price range: $95.00 through $143.00

Peter Clements (Editor)

Series: Waste and Waste Management
BISAC: TEC010020

This book contains seven chapters on agro-industrial wastes. Chapter one delves into the challenges and opportunities associated with the management of agro-industrial waste. Chapter two highlights the relative composition of mushroom by-products and their nutritional value. Chapter three reviews topics such as the structure and composition of the eggshell, the recovery of eggshells as a source of CaCO3, and the mechanisms for obtaining CaCO3 nanoparticles (NPs) through nanotechnological processes, as well as the characterization of the NPs obtained from this biomaterial, along with its uses and applications. Chapter four is an analysis to determine the economic feasibility of using Red Tilapia (Oreochromis spp.) viscera for extracting oil and producing dry chemical silage (DCS). Chapter five proposes to determine the environmental impact of the use of chemical silage of red tilapia (Oreochromis spp.) viscera as a source of protein in the preparation of food for broilers (Gallus gallus domesticus) of the Ross 308 line, which have demonstrated their effectiveness without altering the productive variables of the foods designed. Chapter six shows that using chemical silage from red tilapia viscera in laying hens’ feed is an economically feasible alternative in the constitution of a fish and poultry production system that generates higher profits than conventional production systems.  Chapter seven focuses on determining the environmental impact of utilizing red tilapia (Oreochromis Spp.) viscera for producing chemical silage and incorporating it into the diet of laying hens, using the ecological footprint methodology as a sustainability indicator.

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Table of Contents

Preface

Chapter 1. Sustainable Solutions for Agro-Industrial Waste: A Holistic Perspective
Walter Murillo-Arango, PhD and Diego Fernando Montoya-Yepes, PhD
Chemistry Department, Faculty of Science University of Tolima, Ibagué, Tolima, Colombia

Chapter 2. Application of Mushroom By-Products in Livestock Diets
Agori Karageorgou, MSc, Maria Papageorgiou, MSc, Michael Goliomytis, PhD, and Panagiotis Simitzis, PhD
Laboratory of Animal Breeding and Husbandry, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Athens, Greece

Chapter 3. Eggshell Waste: A Strategy for Food Fortification
Luz Marina Gómez-Alvarez, PhD and José E. Zapata, PhD
Research Group on Nutrition and Food Technology, NUTEC, University of Antioquia, Medellín, Colombia

Chapter 4. Red Tilapia (Oreochromis spp.) Viscera Silage as a Source of Animal Protein, a Profitable Alternative: A Technical-Economic Study
José E. Zapata, PhD, Jairo A. Camaño, PhD Candidate, and Yhoan S. Gaviria, PhD Candidate
Department of Food and Pharmaceutical Sciences, Food Nutrition and Technology Group, Universidad de Antioquia, Medellín, Colombia

Chapter 5. Ecological Footprint Methodology as an Indicator of Sustainability in Alternative Feeding
of Broiler Chickens
Yhoan S. Gaviria¹, Omar A. Figueroa², PhD, and José E. Zapata¹, PhD
¹Department of Food and Pharmaceutical Sciences, Food Nutrition and Technology Group, Universidad de Antioquia, Medellín, Colombia
²Faculty of Engineering and Basic Sciences. Fundación Universitaria del Área Andina, Valledupar, Colombia

Chapter 6. Technical-Economic Analysis of the Use of Fish Waste Silage from Red Tilapia (Oreochromis Spp.) as Raw Material for Laying Hens’ Feed
Yhoan S. Gaviria, Jairo A. Camaño, and José E. Zapata, PhD
Department of Food and Pharmaceutical Sciences, Food Nutrition and Technology Group. Universidad de Antioquia, Medellín, Colombia

Chapter 7. Implementation of the Ecological Footprint Methodology as an Indicator of Sustainability in the Use of Fish Waste for the Feeding of Laying Hens
Yhoan S. Gaviria Gaviria¹, PhD Candidate, Luis F. Londoño Franco², PhD and Jose E. Zapata Montoya¹, PhD
¹Nutrition and Food Technology Laboratory, Universidad de Antioquia, Medellin, Antioquia, Colombia
²Aquaculture Research Group, Politecnico Jaime Isaza Cadavid, Medellín, Antioquia, Colombia

Index

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