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<p>Globally, the poultry, meat, and seafood industries generate substantial volumes of nutrient-rich by-products that often go to waste, contributing to environmental pollution. This study addresses this issue by formulating three types of pet biscuits using chicken waste, fish waste, and a combination of both with other ingredients. In addition, the under-utilised country medicines (Myrobalan and Mahua) and other functional ingredients such as Pomegranate peel powder, Fructooligosaccharides (FOS), <i>Spirulina</i> sp., were used to produce biscuits to improve the animal health. These formulations align with the United Nations Sustainable Development Goal 12 (Responsible Consumption and Production) by promoting waste valorization. The biscuits exhibited low water activity (0.548–0.648) and moisture content (4.7–6.5%), enhancing shelf life. Nutritionally, they contained high protein (54.97–59.1%), fat (15.01–19.54%), and ash (4.3–6.5%)—the latter due to the inclusion of bone powder. GC–MS analysis revealed the presence of bioactive compounds such as campesterol, known for its anti-cancer properties, and stigmasterol, recognized for its anti-diabetic and anti-osteoarthritis benefits. Furthermore, the biscuits exhibited significant antimicrobial properties (inhibition zones: 8–15&#xa0;mm) against prevalent foodborne bacteria. Overall, this study demonstrates that utilizing chicken and fish by-products in pet food production offers a nutrient-rich, cost-effective, and environmentally sustainable solution for reducing waste and improving animal health.</p>

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Upcycling Poultry and Fish Waste into Nutritious Pet Food: Advancing the No-Waste Vision

  • 期刊论文

  • 发表日期：

    2025年11月4日

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  • K. Rithani,
  • K. Abhijith,
  • Vishnu Varthan T,
  • Baskaran Nagarethinam,
  • Vignesh Sivanandham

摘要

Globally, the poultry, meat, and seafood industries generate substantial volumes of nutrient-rich by-products that often go to waste, contributing to environmental pollution. This study addresses this issue by formulating three types of pet biscuits using chicken waste, fish waste, and a combination of both with other ingredients. In addition, the under-utilised country medicines (Myrobalan and Mahua) and other functional ingredients such as Pomegranate peel powder, Fructooligosaccharides (FOS), Spirulina sp., were used to produce biscuits to improve the animal health. These formulations align with the United Nations Sustainable Development Goal 12 (Responsible Consumption and Production) by promoting waste valorization. The biscuits exhibited low water activity (0.548–0.648) and moisture content (4.7–6.5%), enhancing shelf life. Nutritionally, they contained high protein (54.97–59.1%), fat (15.01–19.54%), and ash (4.3–6.5%)—the latter due to the inclusion of bone powder. GC–MS analysis revealed the presence of bioactive compounds such as campesterol, known for its anti-cancer properties, and stigmasterol, recognized for its anti-diabetic and anti-osteoarthritis benefits. Furthermore, the biscuits exhibited significant antimicrobial properties (inhibition zones: 8–15 mm) against prevalent foodborne bacteria. Overall, this study demonstrates that utilizing chicken and fish by-products in pet food production offers a nutrient-rich, cost-effective, and environmentally sustainable solution for reducing waste and improving animal health.