Feeding Bakery Former Foodstuffs and Wheat Distiller’s as Partial Replacement for Corn and Soybean Enhances the Environmental Sustainability and Circularity of Beef Cattle Farming

The effects of the partial substitution corn and soybean meals with bakery former foodstuffs (BFF) wheat wet distiller’s grains (WDGs) on environmental sustainability, production performance, health status were evaluated in beef cattle. Newly arrived Limousine heifers (n = 408) housed an intensive farm Campagnatico (Grosseto, Italy) balanced for initial weight body conformation then randomly divided two groups: (i) Traditional corn–soybean meal diet; (ii) Circular diet average as-fed 1.5 kg BFF WDGs as substitute 1.6 0.3 meal. impact was analyzed considering greenhouse gases emissions (GHG, CO2 eq), water (H2O, L), land use (LU, m2) well consumption human-edible feeds (HE, kg). growth feed intake (FI), conversion ratio (FCR), carcass characteristics, apparent total tract digestibility (aTTD), evaluated. led to a reduction per cold (CCW) 1.00 eq GHG, 72.38 L H2O, 1.20 m2 LU, 0.95 HE (p < 0.0001). Growth performances, not affected > 0.05). Sugar pectin aTTD significantly higher 0.0001) group. Replacing traditional ingredients reduced fattening food competition between humans cattle accordance circular economy principles.