Comparative Assessment of the Proximate Contents of Poultry Feeds Formulated from Fruit Waste, Restaurant Left-over and a Commercial Feed Product

Abstract

The sustainable management of waste is a pressing issue in today's world, and the agricultural sector is no exception; with many fruits being in deteriorated conditions before getting to the market. Further, many left-over foods from domestic and restaurant sources can be harnessed to meet the SDG need of zero-hunger. The purpose of this research was to produce pelletized poultry feeds from fruit wastes (coded A), left-over foods from selected restaurants in Abuja (coded B), and a composite of A and B (coded C) and to compare the proximate contents with a commercial poultry feed produced in Plateau State (VF). The proximate analysis of the VF feeds conducted in 2024 using standard methods indicated that the contents are: moisture 7.33±0.002%, fat 6.67±0.001%, ash content 13.72±0.004%, crude protein 18.82±0.001% and crude fiber 6.49±0.005%. However, crude protein follows the ranking A (30.13±0.0495) > C (21.70±0.0354) > A (10.27±0.0849) in the alternative feeds, indicating that B and C have protein above the specification of 16.50% in poultry feed. Fat was also higher in B and C than VF and above the recommended minimum of 5.00% in feed. Fibre and ash content were lower in the alternative feeds than VF and the specifications for feed. There was significant difference between protein, fat and ash contents of B and C compared to VF. Therefore, fruit waste, though rich in fiber is deficient in protein and fat. On the other hand, restaurant leftovers and the mix with fruit waste provide folds of protein and fat and smaller ash content (an indicator of mineral content). So, for sustainable poultry practice commercial poultry feed remains the most reliable option due to the standardization of the required nutrients for animal balanced diet and sustained national food security