<div>There is a growing massive generation of cafeteria food leftover from Ethiopian public higher education institutions, hospitals, hotels, restaurants and other catering providers that could be diverted into economic opportunities. Converting cafeteria food leftover in to livestock feed is an alternative and feasible option to reduce feed cost, enhance livestock productivity and reduce environmental and health impacts. This review aimed to synthesize, discuss and document the available scientific information on cafeteria leftovers with respect to its value as source of animal feed in Ethiopia. The paper attempted to use previous studies, literatures from journals, on the nutrient composition of cafeteria food leftover and its utilization as livestock feed resource. It has been observed from earlier research works that cafeteria food leftover has high caloric value, low crude fiber and moderate crude protein content signifying its potential to be incorporated in the diets of both non-ruminant and ruminant animals. However, most of the research works focused on non-ruminant animals (poultry and pigs); suggesting the need to evaluate the potential supplementary value of cafeteria food leftover for ruminant animals. Strict regulations mechanisms should be introduced by the Ethiopian government for proper utilization of cafeteria food leftover as animal feed and reduce the risks associated with its utilization.</div>


<div>Cafeteria Food Leftover as Potential Livestock Feed Resource in Ethiopia: A Review</div>


<p><span style="background-color:rgb(252, 252, 252); color:rgb(96, 96, 96); font-family:open sans; font-size:15px">A study was conducted to determine preference intake and relative palatability indices of tanniniferous Acacia karroo fed to 5 growing male Pedi goats with an average body weight of 19.81 &plusmn; 1.83kg. Five feeding troughs were provided to each goat and each animal was exposed to all the experimental diets. A cafeteria feeding approach was used, thus, permitting goats free access to the diet of their choice. Acacia karroo (K) was offered in a mixture with Setaria verticillata (S) hay at five different levels: Diet 1: S80K20, Diet 2: S75K25, Diet 3: S70K30, Diet 4: S60K40 and Diet 5: S50K50. The daily relative palatability indexes (RPI) obtained for each diet were subjected to analysis of variance with feeds as treatments and individual animals as replicates in a completely randomized design. Significant differences (P Diet 4&gt; Diet 3&gt; Diet 2&gt; Diet 1. Diet 5 appeared to be the most preferred by goats with an RPI of 96.91%. Palatability indices were positively and significantly (Pand tannin contents. Results of this study indicated that tannin-rich Acacia karroo leaves when fed in a mixed diet could influence preference and intake by Pedi goats. Palatability studies could be used in designing supplemental feeding programs for ruminant livestock in the tropics.</span></p>


Cafeteria Food Leftover as Potential Livestock Feed Resource in Ethiopia: A Review

Voluntary intake and palatability indices of pedi goats fed different levels of Acacia karroo leaf meal by cafeteria method