[1] RAMOS-ANDRÉS M,AGUILERA-TORRE B,GARCÍA-SERNA J.Biorefinery of discarded carrot juice to produce carotenoids and fermentation products[J].Journal of Cleaner Production,2021,323:129139.
[2] GANESH K S,SRIDHAR A,VISHALI S.Utilization of fruit and vegetable waste to produce value-added products:conventional utilization and emerging opportunities——a review[J].Chemosphere,2022,287:132221.
[3] CAO Y,CAI Y,TAKAHASHI T,et al.Effect of lactic acid bacteria inoculant and beet pulp addition on fermentation characteristics and
in vitro ruminal digestion of vegetable residue silage[J].Journal of Dairy Science,2011,94(8):3902-3912.

[4] CHOI M H,PARK Y H.Production of yeast biomass using waste Chinese cabbage[J].Biomass and Bioenergy,2003,25(2):221-226.

[5] GOLUBKINA N A,KHARCHENKO V A,MOLDOVAN A I,et al.Yield,growth,quality,biochemical characteristics and elemental composition of plant parts of celery leafy,stalk and root types grown in the northern hemisphere[J].Plants,2020,9(4):484.
[6] COMAN V,TELEKY B E,MITREA L,et al.Bioactive potential of fruit and vegetable wastes[J].Advances in Food and Nutrition Research,2020,91:91157-91225.
[7] VODNAR D C,CǍLINOIU L F,DULF F V,et al.Identification of the bioactive compounds and antioxidant,antimutagenic and antimicrobial activities of thermally processed agro-industrial waste[J].Food Chemistry,2017,231:131-140.
[8] MONTONE C M,CAPRIOTTI A L,CAVALIERE C,et al.Characterization of antioxidant and angiotensin-converting enzyme inhibitory peptides derived from cauliflower by-products by multidimensional liquid chromatography and bioinformatics[J].Journal of Functional Foods,2018,44:40-47.
[9] ČOLOVI C'DŃ,RAKITA S,BANJAC V,et al.Plant food by-products as feed:characteristics, possibilities,environmental benefits,and negative sides[J].Food Reviews International,2019,35(4):363-389.

[10] HAN H,KWON H.Estimated dietary intake of thiocyanate from Brassicaceae family in Korean diet[J].Journal of Toxicology and Environmental Health Part a,2009,72(21/22):1380-1387.
[11] 李有媛,赵愉涵,陈庆敏,等.四种芹菜不同部位营养成分和抗氧化能力的分析比较[J].食品与发酵工业,2021,47(14):76-81. LI Y Y,ZHAO Y H,CHEN Q M,et al.Analysis and comparison of nutritional components and antioxidant capacity in different parts of four kinds of celery[J].Food and Fermentation Industries,2021,47(14):76-81.(in Chinese).
[12] LI J W,MENG Q W,XING J X,et al.Citric acid enhances clean recycling of Chinese cabbage waste by anaerobic fermentation[J].Journal of Cleaner Production,2022,348:131366.
[13] RAJESH N,IMELDA-JOSEPH I,PAUL RAJ R.Value addition of vegetable wastes by solid-state fermentation using
Aspergillus niger for use in aquafeed industry[J].Waste Management,2010,30(11):2223-2227.

[14] STABNIKOVA O,WANG J Y,DING H B,et al.Biotransformation of vegetable and fruit processing wastes into yeast biomass enriched with selenium[J].Bioresource Technology,2005,96(6):747-751.

[15] HOOKER K,FORWOOD D L,CARO E,et al.Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables[J].Scientific Reports,2019,9(1):13183.
[16] 任海伟,王聪,马延琴,等.接种不同乳酸菌对干玉米秸秆与白菜废弃物混贮品质的影响[J].应用与环境生物学报,2018,24(3):547-556. REN H W,WANG C,MA Y Q,et al.Effects of inoculating different lactic acid bacteria on the mixed storage quality of dry maize straw and cabbage waste[J].Chinese Journal of Applied&Environmental Biology,2018,24(3):547-556.(in Chinese)
[17] REN H W,WANG L,ZHAO Q L,et al.Enhancing the co-ensiling performance of corn stover and cabbage waste via the addition of cellulase[J].BioResources,2021,16(3):6342-6362.

[18] REN H W,WANG C,FAN W G,et al.Effects of formic or acetic acid on the storage quality of mixed air-dried corn stover and cabbage waste,and microbial community analysis[J].Food Technology and Biotechnology,2018,56(1):71-82.
[19] REN H W,FENG Y P,LIU T,et al.Effects of different simulated seasonal temperatures on the fermentation characteristics and microbial community diversities of the maize straw and cabbage waste co-ensiling system[J].Science of the Total Environment,2020,708:135113.
[20] REN H W,FENG Y P,PEI J W,et al.Effects of
Lactobacillus plantarum additive and temperature on the ensiling quality and microbial community dynamics of cauliflower leaf silages[J].Bioresource Technology,2020,307:123238.
[21] LINDSAY M A,GRANUCCI N,GREENWOOD D R,et al.Identification of new natural sources of flavour and aroma metabolites from solid-state fermentation of agro-industrial by-products[J].Metabolites,2022,12(2):157.
[22] DANTROLIYA S,JOSHI C,MOHAPATRA A,et al.Creating wealth from waste:an approach for converting organic waste in to value-added products using microbial consortia[J].Environmental Technology&Innovation,2022,25:102092.
[23] SHI C Y,ZHANG Y,LU Z Q,et al.Solid-state fermentation of corn-soybean meal mixed feed with
Bacillus subtilis and
Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value[J].Journal of Animal Science and Biotechnology,2017,8:50.
[24] MORALES E M,DOMINGOS R N,ANGELIS D F.Improvement of protein bioavailability by solid-state fermentation of babassu mesocarp flour and cassava leaves[J].Waste and Biomass Valorization,2018,9(4):581-590.

[25] IBARRURI J,GOIRI I,CEBRIÁN M,et al.Solid state fermentation as a tool to stabilize and improve nutritive value of fruit and vegetable discards:effect on nutritional composition,
in vitro ruminal fermentation and organic matter digestibility[J].Animals,2021,11(6):1653.
[26] IBARRURI J,CEBRIÁN M,HERNÁNDEZ I.Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production[J].Journal of Environmental Management,2021,281:111901.
[27] MISCI C,TASKIN E,DALL'ASTA M,et al.Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables:the case of
Cucurbita sp[J].Food Microbiology,2021,99:103820.
[28] CHOI M H,JI G E,KOH K H,et al.Use of waste Chinese cabbage as a substrate for yeast biomass production[J].Bioresource Technology,2002,83(3):251-253.

[29] ISMAIL A M S,ABO-ELMAGD H I,HOUSSEINY M M.A safe potential juice clarifying pectinase from
Trichoderma viride EF-8 utilizing Egyptian onion skins[J].Journal of Genetic Engineering and Biotechnology,2016,14(1):153-159.

[30] JEONG E J,MOON D W,OH J S,et al.Development of cabbage juice medium for industrial production of
Leuconostoc mesenteroides starter[J].Journal of Microbiology and Biotechnology,2017,27(12):2112-2118.

[31] YAZICI S O,SAHIN S,BIYIK H H,et al.Optimization of fermentation parameters for high-activity inulinase production and purification from
Rhizopus oryzae by Plackett-Burman and Box-Behnken[J].Journal of Food Science and Technology,2021,58(2):739-751.

[32] SHARMA A,GUPTA V,KHAN M,et al.Flavonoid-rich agro-industrial residues for enhanced bacterial laccase production by submerged and solid-state fermentation[J].3 Biotech,2017,7(3):200.
[33] DHILLON G S,BANSAL S,OBEROI H S.Cauliflower waste incorporation into cane molasses improves ethanol production using
Saccharomyces cerevisiae MTCC 178[J].Indian Journal of Microbiology,2007,47(4):353-357.

[34] YALCIN S K.Enhancing citric acid production of
Yarrowia lipolytica by mutagenesis and using natural media containing carrot juice and celery byproducts[J].Food Science and Biotechnology,2012,21(3):867-874.

[35] 梁龙华,陈颋,颜勇,等.鲜南瓜对肥育猪生长性能及肉品质的影响[J].饲料研究,2016(8):29-31. LIANG L H,CHEN T,YAN Y X,et al.Effects of fresh pumpkin on the growth performance and meat quality of finishing pigs[J].Feed Research,2016(8):29-31.(in Chinese).
[36] 连慧香,程丰,朱凤霞,等.饲喂鲜胡萝卜对豫南黑猪产后母猪健康状况及血清免疫和抗氧化指标的影响[J].河南农业科学,2015,44(7):128-131. LIAN H X,CHENG F,ZHU F X,et al.Effects of feeding fresh carrots on health status and serum immunity,antioxidant indexes in postpartum sows of
Yu'nan black pigs[J].Journal of Henan Agricultural Sciences,2015,44(7):128-131.(in Chinese)
[37] 田宗祥,张玲清,关红民,等.饲料用去籽辣椒粕对育肥猪胴体品质及风味的影响[J].国外畜牧学(猪与禽),2012,32(2):63-64. TIAN Z X,ZHANG L Q,GUAN H M,et al.Effects of deseeded capsicum meal as feed on carcass quality and flavor of meat of finishing pigs[J].Animal Science Abroad (Pigs and Poultry),2012,32(2):63-64.(in Chinese).
[38] REZAR V,PAJK T,LEVART A,et al.Relevance of meat fat content and fruit and vegetable intake for the oxidative status of pigs[J].Annals of Nutrition and Metabolism,2006,50(1):74-80.

[39] 杨建平,李新锋,张艳平,等.卷心菜浆液对肉鸡肠道发育和盲肠菌群的影响[J].西北农林科技大学学报(自然科学版),2019,47(7):6-14. YANG J P,LI X F,ZHANG Y P,et al.Effect of cabbage slurry on intestinal development and cecum microflora of broilers[J].Journal of Northwest A&F University (Natural Science Edition),2019,47(7):6-14.(in Chinese)
[40] AHMADIPOUR B,HASSANPOUR H,KHAJALI F.Evaluation of hepatic lipogenesis and antioxidant status of broiler chickens fed mountain celery[J].BMC Veterinary Research,2018,14(1):234.
[41] FUNG L,URRIOLA P E,SHURSON G C.Energy,amino acid,and phosphorus digestibility and energy prediction of thermally processed food waste sources for swine[J].Translational Animal Science,2019,3(2):676-691.

[42] MUSTAFA A F,BAURHOO B.Effects of feeding dried broccoli floret residues on performance,ileal and total digestive tract nutrient digestibility,and selected microbial populations in broiler chickens[J].Journal of Applied Poultry Research,2016,25(4):561-570.

[43] FAUSTO-CASTRO L,RIVAS-GARCÍA P,GÓMEZ-NAFTE J A,et al.Selection of food waste with low moisture and high protein content from Mexican restaurants as a supplement to swine feed[J].Journal of Cleaner Production,2020,256:120137.
[44] RAZA A,HUSSAIN J,HUSSNAIN F,et al.Vegetable waste inclusion in broiler diets and its effect on growth performance,blood metabolites,immunity,meat mineral content and lipid oxidation status[J].Brazilian Journal of Poultry Science,2019,21(1):1-8.
[45] BIONDI L,LUCIANO G,CUTELLO D,et al.Meat quality from pigs fed tomato processing waste[J].Meat Science,2020,159:107940.
[46] PIESZKA M,SZCZUREK P,BEDERSKA-ŁOJEWSKA D,et al.The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs[J].Meat Science,2017,126:1-10.
[47] YANG P,FAN Y F,ZHU M,et al.Energy content,nutrient digestibility coefficient,growth performance and serum parameters of pigs fed diets containing tomato pomace[J].Journal of Applied Animal Research,2018,46(1):1483-1489.

[48] CORREIA C S,ALFAIA C M,MADEIRA M S,et al.Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs[J].Journal of Animal Physiology and Animal Nutrition,2017,101(6):1215-1226.

[49] 李贝贝,徐泽权,李涛,等.饲粮中添加番茄渣对育肥猪生长性能、胴体性状、肉品质和抗氧化能力的影响[J].动物营养学报,2017,29(12):4554-4561. LI B B,XU Z Q,LI T,et al.Effects of tomato pomace supplementation on growth performance,carcass traits,meat quality and antioxidant capacity of finishing pigs[J].Chinese Journal of Animal Nutrition,2017,29(12):4554-4561.(in Chinese)
[50] ADEYEMI K D,OSENI A I,ASOGWA T N.Onionskin waste versus synthetic additives in broiler diet:influence on production indices,oxidative status,caecal bacteria,immune indices,blood chemistry and meat quality[J].Italian Journal of Animal Science,2021,20(1):587-599.

[51] 蓝婧婷,任瑞,周瑞,等.花椰菜尾菜发酵饲料对保育猪生长性能、血清生化指标、小肠组织形态及经济效益的影响[J].草业学报,2021,30(6):180-189. LAN J T,REN R,ZHOU R,et al.Effects of feeding fermented cauliflower residue on growth performance,serum biochemical indices,intestinal tissue morphology and economic returns of nursery pigs[J].Acta Prataculturae Sinica,2021,30(6):180-189.(in Chinese)
[52] 褚晓红,陈晓宇,戴丽荷,等.青贮西兰花茎叶饲料对仙居花猪杂交土猪肉质的影响[J].浙江农业科学,2022,63(7),1539-1541. CHU X H,CHEN X Y,DAI L H,et al.Effect of broccoli stem and leaf silages on meat quality of
Xianjuhua pig[J].Journal of Zhejiang Agricultural Sciences,2022,63(7):1539-1541.
[53] LIU N,DENG X J,LIANG C Y,et al.Fermented broccoli residue reduced harmful bacterial loads and improved meat antioxidation of free-range broilers[J].Journal of Applied Poultry Research,2018,27(4):590-596.

[54] LIU N,DENG X,LIANG C,et al.Effect of broccoli residues fermented with probiotics on the growth performance and health status of broilers challenged with
Clostridium perfringens[J].Brazilian Journal of Poultry Science,2018,20(4):625-631.