Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets
dc.contributor.author | San Martin, David | |
dc.contributor.author | Ibarruri Zamakona, Jone | |
dc.contributor.author | Luengo, Nagore | |
dc.contributor.author | Ferrer, Jorge | |
dc.contributor.author | García Rodríguez, Aser | |
dc.contributor.author | Goiri, Idoia | |
dc.contributor.author | Atxaerandio, Raquel | |
dc.contributor.author | Medjadbi, Mounir | |
dc.contributor.author | Zufía, Jaime | |
dc.contributor.author | Sáez de Cámara Oleaga, Estibaliz ![]() | |
dc.contributor.author | Iñarra, Bruno | |
dc.date.accessioned | 2023-05-18T12:54:28Z | |
dc.date.available | 2023-05-18T12:54:28Z | |
dc.date.issued | 2023-04-26 | |
dc.identifier.citation | Animals 13(9) : (2023) // Article ID 1477 | es_ES |
dc.identifier.issn | 2076-2615 | |
dc.identifier.uri | http://hdl.handle.net/10810/61156 | |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | This research was funded by European Commission through the LIFE European Environment Programme (the EU’s financial instrument supporting environmental, nature conservation, and climate action projects), grant number LIFE19ENV_ES_000186. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | food waste | es_ES |
dc.subject | grinding | es_ES |
dc.subject | enzymatic hydrolysis | es_ES |
dc.subject | animal feed | es_ES |
dc.subject | circular economy | es_ES |
dc.subject | upcycling | es_ES |
dc.title | Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.date.updated | 2023-05-12T12:36:37Z | |
dc.rights.holder | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/). | es_ES |
dc.relation.publisherversion | https://www.mdpi.com/2076-2615/13/9/1477 | es_ES |
dc.identifier.doi | 10.3390/ani13091477 | |
dc.departamentoes | Ingeniería química y del medio ambiente | |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).