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Sustainability
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Sustainable Food Production Processing and Byproduct Utilization
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Sustainable Food Production Processing and Byproduct Utilization

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 1529

Special Issue Editors

Prof. Dr. Awis Qurni Sazili

E-Mail Website
Guest Editor
Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia
Interests: sustainable meat production; animal welfare; natural preservatives; byproduct utilization
Dr. Pavan Kumar

E-Mail Website
Guest Editor
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
Interests: novel foods; sustainable meat production; meat alternatives
Dr. Nitin Mehta

E-Mail Website
Guest Editor
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
Interests: waste/byproduct utilization; value addition; encapsulation; nanoemulsions; shelf-life extension; natural preservatives
Dr. Akhilesh Kumar Verma

E-Mail Website
Guest Editor
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Modipuram, Meerut-250110, Uttar Pradesh, India
Interests: meat proteomics; waste biomass valorization; functional/designer meat products

Special Issue Information

Dear Colleagues,

The 17 Sustainable Development Goals (SDGs) under the 2030 Agenda for Sustainable Development adopted by the United Nations form the shared blueprint for peace and prosperity for mankind and the Earth. The major challenge for humankind in the near future is to produce food for an additional 2-3 billion individuals with already strained natural resources. The present research is directed towards improving the efficiency of food production systems with low carbon, land, and water footprint, diversifying our food baskets, reducing the overall meat consumption, the discovery of various meat alternatives (based on meat analogs, cultured meat, and insect meat) the efficient utilization of byproducts/coproducts/ waste, and the application of state-of-the-art energy-efficient technologies.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  1. Sustainable food production systems;
  2. Novel foods;
  • Meat alternatives;
  1. Cultured meat;
  2. Insects as feed/food;
  3. Waste/byproduct utilization;
  • Animal welfare.

We look forward to receiving your contributions.

Prof. Dr. Awis Qurni Sazili
Dr. Pavan Kumar
Dr. Nitin Mehta
Dr. Akhilesh Kumar Verma
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat alternatives
  • sustainable food production
  • insect proteins
  • byproducts utilization
  • environmental footprint
  • life cycle assessment

Published Papers (1 paper)

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Research

13 pages, 622 KiB  
Article
Evaluating the Effect of Using Different Levels of Sunflower Hulls as a Source of Fiber in a Complete Feed on Naemi Ewes’ Milk Yield, Composition, and Fatty Acid Profile at 6, 45, and 90 Days Postpartum
by Mohsen M. Alobre, Mutassim M. Abdelrahman, Ibrahim A. Alhidary, Abdulkareem M. Matar, Riyadh S. Aljumaah and Rashed A. Alhotan
Sustainability 2023, 15(19), 14431; https://doi.org/10.3390/su151914431 - 2 Oct 2023
Viewed by 961
Abstract
This study was conducted to evaluate the effect of using different levels of sunflower hulls (SFH) as a source of fiber in a complete feed on Naemi ewes’ milk yield, composition, and fatty acid profile at 6, 45, and 90 days postpartum. In [...] Read more.
This study was conducted to evaluate the effect of using different levels of sunflower hulls (SFH) as a source of fiber in a complete feed on Naemi ewes’ milk yield, composition, and fatty acid profile at 6, 45, and 90 days postpartum. In this study, 48 primiparous lactating Naemi ewes were randomly selected for the four treatment groups as follows: C (control), total mixed ratio (TMR; 0% SFH); TMR1, including S12% SFH; TMR2, including S20% SFH; and TMR3, including S28% SFH. The data were analyzed by SAS software 9.4 as a complete randomized design with repeated measurements. Both the S20 and S28 groups showed significant effects on milk yield and persistence at 45 and 90 days compared to the control and S12 groups. The triglyceride concentration level at 6 and 90 days postpartum was significantly higher (p < 0.05; p < 0.001) in the blood serum. The treatment significantly affected fat, protein, and total solids (p < 0.05), with quadratic and cubic responses, respectively. The time significantly influenced protein (p < 0.001), lactose (p < 0.01), and total solids (p < 0.05). A significant difference (p < 0.05) in the treatments showed varying responses in the fatty acid concentration in milk. Saturated fatty acids (SFAs) and omega 6 (n-6)/omega 3 (n-3) in the milk fat of ewes from the S12, S20, and S28 groups were significantly lower compared to the others. Furthermore, the (n-6) and atherogenicity (AI) were high and low, respectively, in S28, which is considered beneficial to human health. In conclusion, ewes can be fed up to 28% SFH during lactation as a complete pelleted feed to obtain an acceptable milk yield, nutritive value, and healthy fatty acid profile. Full article
(This article belongs to the Special Issue Sustainable Food Production Processing and Byproduct Utilization)
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