Citrus and winery wastes : promising dietary supplements for sustainable ruminant animal nutrition, health, production, and meat quality

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dc.contributor.authorTayengwa, Tawandaen_ZA
dc.contributor.authorMapiye, Cletosen_ZA
dc.date.accessioned2020-02-21T09:36:25Z
dc.date.available2020-02-21T09:36:25Z
dc.date.issued2018-10-16en_ZA
dc.descriptionCITATION: Tayengwa, T. & Mapiye, C. 2018. Citrus and winery wastes : promising dietary supplements for sustainable ruminant animal nutrition, health, production, and meat quality. Sustainability, 10(10):3718, doi:10.3390/su10103718.en_ZA
dc.descriptionThe original publication is available at http://www.mdpi.com/journal/sustainabilityen_ZA
dc.description.abstractCitrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.en_ZA
dc.description.urihttps://www.mdpi.com/2071-1050/10/10/3718
dc.description.versionPublisher's versionen_ZA
dc.format.extent22 pagesen_ZA
dc.identifier.citationTayengwa, T. & Mapiye, C. 2018. Citrus and winery wastes : promising dietary supplements for sustainable ruminant animal nutrition, health, production, and meat quality. Sustainability, 10(10):3718, doi:10.3390/su10103718en_ZA
dc.identifier.issn2071-1050 (online)en_ZA
dc.identifier.otherdoi:10.3390/su10103718
dc.identifier.urihttp://hdl.handle.net/10019.1/107512
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectAgricultural wastesen_ZA
dc.subjectCitrus fruitsen_ZA
dc.subjectGrapesen_ZA
dc.subjectRuminants -- Feeding and feedsen_ZA
dc.subjectLivestock -- Productivityen_ZA
dc.subjectDietary supplementsen_ZA
dc.subjectFruit juice industry -- Waste disposalen_ZA
dc.subjectWine and wine making -- Waste disposalen_ZA
dc.titleCitrus and winery wastes : promising dietary supplements for sustainable ruminant animal nutrition, health, production, and meat qualityen_ZA
dc.typeArticleen_ZA
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