Potentials and Challenges of Former Food Products (Food Leftover) as Alternative Feed Ingredients

• DOI: 10.3390/ani10010125
• Publication Date: 2020-01-15T08:20:22Z
• Authors: Alice Luciano; Marco Tretola; Matteo Ottoboni; Antonella Baldi; Donata Cattaneo; Luciano Pinotti
• Keywords: Food Products; Glycaemic index; Digestion; Value (mathematics)

Former food products (FFPs) are foodstuffs that, even though they nutritious and safe, have lost their value on the human consumption market for different reasons, such as production errors leading to broken or intermediate foodstuffs, surpluses caused by logistical challenges of daily delivery, any other reason. The nutritional features FFPs include carbohydrates, free sugars, possibly also fats. tend been processed through various technological heat treatments that impact nutrients kinetics digestion, well animal response and, particularly, gastro-intestinal health. This review integrates some most recently published works about chemical composition, value, digestibility glycaemic index ex-foods. In addition, a view relationship between use safety issues effects pigs’ intestinal microbiota given.