Open Access Journal
QUALIS
B1
2021-2024
quadriênio
Open Access Journal
B1
2021-2024
quadriênio
Artigos | Vol. 4 Issue 3 (2026)
Profª. Drª. em Zootecnia do Instituto Federal Catarinense Campus Santa Rosa do Sul
Profª. Drª. em Zootecnia do Instituto Federal Catarinense Campus Santa Rosa do Sul
Published in May 23, 2026
The objective of this study was to perform a meta-analysis of the bromatological composition of wet brewery residue, highlighting both its nutritional potential and its limitations. A systematic review was conducted on 29 articles from journals indexed in Science Direct, PubMed, Capes Journals, Scielo, and Google Scholar, applying filters: full text, open access, and all languages. Organic matter showed low variability (95.4 to 97.78%; CV = 0.78%), indicating consistency between studies. However, crude protein showed significant variation between studies, ranging from 18.5% to 32.57%, reflecting differences in beer production processes and the efficiency of extract removal during mashing, which compromises the nutritional predictability of the co-product. The fiber fractions showed heterogeneity between studies, with NDF varying widely, while ADF showed moderate dispersion, CV = 12.8% and 11.7%, respectively, both directly affecting digestibility, which ranged between 68% and 73%. This variability also impacted TDN, which was reduced in studies with higher structural fiber contents. The high fiber content reinforces its suitability for ruminants, but does not recommend its total replacement of the protein fraction. Methodological inconsistencies, scarce mineral data, and the absence of standardization of laboratory analyses limited the statistical robustness of the meta-analysis. Its high moisture content remains the main limiting factor, hindering its transport and storage and increasing the risk of deterioration. Despite its zootechnical potential, its use requires caution and mandatory prior evaluation for greater effectiveness in animal diet formulations.
Keywords: Brewer’s spent grain, Animal nutrition, Chemical composition.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2026 Maicon de Candido Tessaro, Miguelangelo Ziegler Arboitte, Juliana Muliterno Thurow, Liliane Cerdotes
https://orcid.org/0000-0002-5504-2932