Nutritional Composition and Energy Evaluation of Fruit and Vegetable Waste for Livestock Feed Applications

Urban management increasingly emphasizes the development of a circular economy, particularly as growing populations, increased consumption of packaged foods, and inadequate recycling practices make effective waste management essential. Converting agricultural waste into animal feed offers a cost‐effective and sustainable solution. This study evaluated two dewatering methods (heating: 2.8 MJ/kg; centrifugation: 0.6 MJ/kg) and four drying techniques (sun: 0 MJ/kg; oven: 5.2 MJ/kg; fluidized bed: 3.8 MJ/kg; freeze: 12.5 MJ/kg) for processing fruit and vegetable waste (FVW). Statistical analyses compared dry matter, energy, protein, and fat content. Results showed that centrifugation dewatering combined with oven drying (Bb) was most effective, requiring 5.8 MJ total energy input per kg wet waste while producing material with 17.6% dry matter, 15.15 MJ/kg gross energy, 6.02% crude protein, and 6.45% crude fat. On average across all methods, treated FVW contained 17.61% dry matter, 13.62 MJ/kg energy, 5.54% crude protein, and 11.41% crude fat. Sun drying required no external energy but demanded 3–5 days processing time and produced lower protein retention (5.72%). Freeze drying, despite highest nutrient preservation, required 12.5 MJ/kg—more than double the energy of oven drying. These findings suggest that properly collected and processed FVW can serve as a partial component of livestock feed, with Bb recommended for industrial application based on energy efficiency and nutritional quality.