Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets
Lignin in animal diets is a limiting factor due to its low digestibility. This study assessed the effects of thermal or mechanical pre-treatments and enzymatic hydrolysis on spent coffee grounds’ (SCG) nutritional value and digestibility. A first trial studied the effect of thermal pre-treatment and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/9/1477 |
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| author | David San Martin Jone Ibarruri Nagore Luengo Jorge Ferrer Aser García-Rodríguez Idoia Goiri Raquel Atxaerandio Mounir Medjadbi Jaime Zufía Estíbaliz Sáez de Cámara Bruno Iñarra |
| author_facet | David San Martin Jone Ibarruri Nagore Luengo Jorge Ferrer Aser García-Rodríguez Idoia Goiri Raquel Atxaerandio Mounir Medjadbi Jaime Zufía Estíbaliz Sáez de Cámara Bruno Iñarra |
| author_sort | David San Martin |
| collection | DOAJ |
| description | Lignin in animal diets is a limiting factor due to its low digestibility. This study assessed the effects of thermal or mechanical pre-treatments and enzymatic hydrolysis on spent coffee grounds’ (SCG) nutritional value and digestibility. A first trial studied the effect of thermal pre-treatment and hydrolysis with removal of the liquid part and a second trial studied mechanical pre-treatment and hydrolysis with and without removal of the liquid part. Autoclaving did not improve the enzymatic performance nor the nutritional value. Hydrolysis reduced the digestibility of the solid phase and impaired its ruminal fermentation efficiency. Hydrolysates without removing the liquid part improved its nutritional value, but not compared with unprocessed SCG. Grinding increased crude protein and reduced crude fibre and protein, which led to greater fermentation and in vitro digestibility. Thus, grinding emerges as the most promising valorisation strategy to improve SCG nutritional characteristics and their use for animal feed, contributing to the circular economy. |
| first_indexed | 2024-03-11T04:25:25Z |
| format | Article |
| id | doaj.art-b246d45d095c450f80252eaa96c89368 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T04:25:25Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-b246d45d095c450f80252eaa96c893682023-11-17T22:29:39ZengMDPI AGAnimals2076-26152023-04-01139147710.3390/ani13091477Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ DietsDavid San Martin0Jone Ibarruri1Nagore Luengo2Jorge Ferrer3Aser García-Rodríguez4Idoia Goiri5Raquel Atxaerandio6Mounir Medjadbi7Jaime Zufía8Estíbaliz Sáez de Cámara9Bruno Iñarra10AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainNEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, SpainNEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, SpainNEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, SpainNEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainFaculty of Engineering Bilbao, University of the Basque Country (UPV/EHU), Ingeniero Torres Quevedo Plaza, 1, 48013 Bilbao, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, SpainLignin in animal diets is a limiting factor due to its low digestibility. This study assessed the effects of thermal or mechanical pre-treatments and enzymatic hydrolysis on spent coffee grounds’ (SCG) nutritional value and digestibility. A first trial studied the effect of thermal pre-treatment and hydrolysis with removal of the liquid part and a second trial studied mechanical pre-treatment and hydrolysis with and without removal of the liquid part. Autoclaving did not improve the enzymatic performance nor the nutritional value. Hydrolysis reduced the digestibility of the solid phase and impaired its ruminal fermentation efficiency. Hydrolysates without removing the liquid part improved its nutritional value, but not compared with unprocessed SCG. Grinding increased crude protein and reduced crude fibre and protein, which led to greater fermentation and in vitro digestibility. Thus, grinding emerges as the most promising valorisation strategy to improve SCG nutritional characteristics and their use for animal feed, contributing to the circular economy.https://www.mdpi.com/2076-2615/13/9/1477food wastegrindingenzymatic hydrolysisanimal feedcircular economyupcycling |
| spellingShingle | David San Martin Jone Ibarruri Nagore Luengo Jorge Ferrer Aser García-Rodríguez Idoia Goiri Raquel Atxaerandio Mounir Medjadbi Jaime Zufía Estíbaliz Sáez de Cámara Bruno Iñarra Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets Animals food waste grinding enzymatic hydrolysis animal feed circular economy upcycling |
| title | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets |
| title_full | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets |
| title_fullStr | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets |
| title_full_unstemmed | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets |
| title_short | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets |
| title_sort | evaluation of valorisation strategies to improve spent coffee grounds nutritional value as an ingredient for ruminants diets |
| topic | food waste grinding enzymatic hydrolysis animal feed circular economy upcycling |
| url | https://www.mdpi.com/2076-2615/13/9/1477 |
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