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Utilization and application of wet potato processing coproducts for finishing cattle
1Department of Animal Sciences, Washington State University, Pullman, WA 99164-6351, USA. nelsonm@wsu.edu
Journal of Animal Science
|November 10, 2009
Summary
Potato coproducts are valuable energy sources for beef cattle diets, offering a sustainable solution for food industry waste. Their utilization does not negatively impact beef quality or shelf life.
Area of Science:
- Animal Science
- Agricultural Science
- Food Science
Background:
- Wet coproducts from fruit, vegetable, juice, and brewing industries are utilized in beef cattle diets.
- Potato coproducts represent a significant volume, with 4.3 million tons produced in the US and Canada in 2008.
- Considerations include availability, feeding value, economics, storage, and consumer perception.
Purpose of the Study:
- To evaluate the potential of potato coproducts as a feed source for beef cattle.
- To analyze the chemical composition and feeding value of different potato coproduct types.
- To assess the impact of potato coproducts on beef quality and shelf life.
Main Methods:
- Categorized four main potato coproduct types: peels, screen solids, fried products, and water recovery materials.
- Analyzed dry matter, crude protein (CP), starch, NDF, and ether extract content.
- Assessed energy value (NE(g)) and ensiling characteristics.
- Evaluated effects on beef composition, quality, and shelf life.
Main Results:
- Potato coproducts vary in composition and energy value (0.6 to 1.6 Mcal NE(g)/kg DM), influenced by coproduct type and frying.
- Coproducts, excluding fried items, ensile rapidly (pH 5 in ≤7 days).
- Feeding potato coproducts did not affect beef composition, quality, or shelf life.
Conclusions:
- Potato coproducts are significant energy sources for beef cattle diets.
- Their use offers a viable solution for managing large volumes of food processing waste.
- Utilization is feasible without compromising the quality of the final animal product.
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