Nutritional Evaluation of Fermented Agro-Industrial Byproducts as Alternative Feed Ingredients for Sustainable Livestock Production

Abstract

The increasing demand for animal protein and the limited availability of conventional feed ingredients have encouraged the exploration of sustainable alternatives to support livestock production. Fermented agro-industrial byproducts represent a promising option due to their abundance, low cost, and potential nutritional improvements after bioconversion. This study aims to evaluate the nutritional profile, digestibility, and potential application of various fermented agro-industrial byproducts, such as rice bran, cassava peels, soybean hulls, and palm kernel cake, as alternative feed ingredients in sustainable livestock production systems. Fermentation using selected microorganisms has been shown to enhance crude protein content, reduce fiber fractions, and improve the bioavailability of essential amino acids and minerals. Additionally, fermentation processes often reduce anti-nutritional factors such as tannins, phytates, and cyanogenic glycosides, thereby increasing feed safety and efficiency. The inclusion of fermented byproducts in animal diets has demonstrated positive impacts on growth performance, feed conversion ratio, and gut health, while also contributing to reduced methane emissions in ruminants. From an economic perspective, utilizing these locally available resources decreases feed costs and supports circular economy practices by reducing agricultural waste. Moreover, the integration of fermented byproducts aligns with global goals for sustainable agriculture by minimizing environmental impact and promoting resource efficiency. In conclusion, fermented agro-industrial byproducts offer a viable strategy to address the challenges of feed scarcity and sustainability in livestock production. Future research should focus on optimizing fermentation techniques, ensuring consistent quality, and evaluating long-term impacts on animal health, product quality, and environmental sustainability