The global demand for animal protein is rising rapidly, driven by population growth and changing dietary preferences. Meeting this demand requires innovative strategies to improve animal nutrition while addressing environmental sustainability and resource efficiency challenges. Traditional feed ingredients such as soy and fishmeal are associated with environmental concerns, including deforestation and overfishing. As a result, there is a growing interest in alternative, sustainable feed ingredients to ensure future food security.
This review highlights advancements in sustainable feed ingredients, focusing on novel protein sources, functional additives, and innovative feed formulations. Insects, algae, and single-cell proteins have emerged as promising alternatives due to their high protein content, lower ecological footprint, and ability to utilize organic waste streams. Additionally, agricultural by-products such as rice bran, wheat middlings, and brewery waste are being repurposed into animal feed, reducing food waste and promoting circular economy principles.
The inclusion of functional feed additives such as probiotics, prebiotics, and phytogenics further enhances nutrient utilization and animal health, reducing the reliance on antibiotics and improving overall productivity. Advances in feed processing technologies, such as precision fermentation and enzymatic hydrolysis, have also improved these novel ingredients' digestibility and nutritional profile.
However, challenges remain in terms of scalability, regulatory acceptance, and consumer perceptions of alternative feed ingredients. This review explores these hurdles and emphasizes the need for interdisciplinary collaboration among researchers, policymakers, and industry stakeholders to overcome them.
Sustainable feed ingredients not only hold the potential to transform animal nutrition but also contribute significantly to reducing the environmental impact of livestock production. By embracing these advancements, the livestock industry can achieve a balance between productivity and sustainability, paving the way for a resilient and sustainable food system.
