Biosludge is a normal form of accumulating microbial populations inside the sewage or wastewater treatment facilities. Excessive sludge in the wastewater treatment basins has to be removed periodically to ensure good water quality of the effluent. This study aims to evaluate the feasibility of biodiesel production by transesterification of slaughterhouse sludge cake. The sludge cake was collected from a selected commercial slaughterhouse and transesterified with methanol, n-hexane, and acids (e.g., sulfuric acid or hydrochloric acid) at 55 °C. Three acid concentrations (2%, 4%, and 8%, v/v) in methanol under four reaction time periods (4, 8, 16, and 24 h) were applied. Results showed that the highest accumulated fatty acid methyl ester (FAME) yields of 2.51 ± 0.08% and 2.27 ± 0.09% were achieved when 8% (v/v) of H2SO4 or HCl were added in a 4 h reaction time, respectively. Methyl esters of palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), and oleic acid (C18:1n9c) were the major components of biodiesel from acid methanolysis of slaughterhouse sludge cake. Experimental and analytical results of acid methanolysis of slaughterhouse sludge cake showed that acid methanolysis of sludge cake was one of the feasible and practical options to recycle sludge waste and produce renewable energy.

The aim of the study was to assess the inclusion of different levels of olive cake in pigs' diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing-finishing period (50-120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.