Research Article

Exploring the Potential of Whey as a Feedstuff for Livestock

Viterah Niode1, Renny Fatmyah Utamy2*, Ambo Ako2, Mohammad Mijanur Rahman3, Zyahrul Ramadan2

1Student of Animal Science and Technology, Faculty of Animal Science, Hasanuddin University, Makassar 90245, South Sulawesi, Indonesia; 2Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar 90245, South Sulawesi, Indonesia; 3Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sabah 90509, Malaysia.

Received | January 08, 2026; Accepted | February 10, 2026; Published | July 04, 2026

*Correspondence | Renny Fatmyah Utamy, Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar 90245, South Sulawesi, Indonesia; Email: [email protected]

Citation | Niode V, Utamy RF, Ako A, Rahman MM, Ramadan Z (2026). Exploring the potential of whey as a feedstuff for livestock. J. Anim. Health Prod. 14(3): 955-966.

DOI | https://dx.doi.org/10.17582/journal.jahp/2026/14.3.955.966

ISSN (Online) | 2308-2801

Copyright: 2026 by the authors. Licensee ResearchersLinks Ltd, England, UK.

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

INTRODUCTION

Feed availability remains a critical factor influencing livestock productivity. In regions with limited access to commercial feed, a high dependency on imported ingredients, and scarce local resources, the search for alternative and sustainable feed sources is essential. One such potential source is whey a nutrient-rich by-product of dairy processing, including cheese, kefir, and yogurt. Whey retains approximately 50–55% of milk’s original nutrients, such as protein, lactose, vitamins, and minerals, despite being largely underutilized (Aditya et al., 2024; Oktafiyanti et al., 2024).

In South Sulawesi, particularly in Enrekang Regency, whey is generated from traditional dangke production. Dangke is a soft cheese prepared using papain, an enzyme derived from papaya sap, which induces milk coagulation similar to conventional cheese-making processes (Utama et al., 2019). During this process, casein is separated as curd, while the remaining liquid whey accounts for 80–90% of the milk volume and contains a substantial proportion of dissolved nutrients (Azis et al., 2021; Sulmiyati and Malaka, 2017). For instance, from every 10 liters of milk, approximately 1 kg of cheese and 6.024 kg of whey are produced (Juwita et al., 2022).

Despite its abundance, whey often remains unused and may pose environmental risks if discarded improperly. With high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) values reaching up to 50,000 mg/L and 80,000 mg/L, respectively whey can significantly contribute to water pollution (Guimarães et al., 2010). Therefore, developing strategies for its effective utilization, particularly in livestock feeding, presents both an environmental solution and a nutritional opportunity.

Nutritionally, whey contains approximately 0.8% protein and exhibits excellent digestibility (87%), making it a viable feed component for various livestock species (Zuliyanto, 2019). Its primary solid constituent is lactose, which constitutes around 77% of its total solids, while over 90% of its content is water (Özüretmen et al., 2022). Owing to these properties, whey has been successfully used as a milk replacer in calf diets and as a protein and energy source in concentrate formulations (El-Shewy, 2016; Huuskonen, 2017). It can be administered in both liquid and powder forms, with powdered whey particularly noted for enhancing broiler growth performance when incorporated into feed rations (Pineda-Quiroga et al., 2017).

Beyond its nutritional value, whey also serves as a functional feed additive. It contains beneficial, non-pathogenic microbial strains, bioactive peptides, and organic acids such as lactic acid, which exhibit antimicrobial and antioxidant effects. These bioactive compounds support immune function and overall health, particularly in broiler chickens (Oktafiyanti et al., 2024). Additionally, whey has been utilized in calf starter formulations to promote early weaning and stimulate rumen development (Soetarno, 2003). Recent research by Utamy et al. (2025) revealed that the inclusion of dangke whey in green calf starter diets significantly improved body weight gain and feed digestibility in dairy calves. This effect was associated with elevated levels of insulin-like growth factor 1 (IGF-1), suggesting enhanced metabolic and growth responses.

Given its nutritional richness, functional benefits, and local availability, whey presents a promising alternative feed ingredient. However, its successful application in livestock systems requires proper formulation with other dietary components to ensure a balanced and sustainable feed strategy. Further research is needed to fully explore its commercial potential, long-term sustainability, and environmental impact mitigation.

Data collection

This review was conducted using a systematic approach that prioritized the comprehensive collection and evaluation of literature related to the use of whey as a feed ingredient for both ruminant and non-ruminant livestock. A structured literature search was performed using predetermined keywords to identify relevant studies examining the nutritional composition of whey and its potential applications as feed for dairy calves, feed supplements, feed additives, and milk replacers for young animals. The search strategy encompassed several major academic databases, including PubMed, Scopus, and Web of Science, using keyword combinations such as whey, milk by-product, livestock performance, whey cheese, dried whey, and whey as feedstuff.

The studies included in this review were limited to peer-reviewed research that provided a detailed evaluation of whey and its derivatives, particularly in the context of utilizing agro-industrial by-products as alternative feed resources to improve livestock performance. Articles assessing the efficacy of whey in various physical forms, including both liquid and powdered preparations, were also analyzed to compare their mechanisms of action and relative effectiveness when incorporated into feed formulations. Further examination focused on aspects such as the digestibility of whey, its metabolic pathways in livestock, and its potential role in promoting sustainable and cost-effective feeding strategies.

Overall, this review provides an important foundation for future experimental research aimed at elucidating the specific physiological mechanisms and production benefits associated with the utilization of whey by-products in animal feeding systems, particularly in efforts to enhance livestock performance and productivity.

Physical, chemical, and biological properties of whey

Assessment of the physical properties of feed ingredients is essential for determining appropriate handling, processing, and utilization strategies to ensure efficiency and effectiveness in feed management (Ridla et al., 2022). One example is the processing of whey through fermentation techniques, which aim to enhance and modify its functional and nutritional value. Additional processing steps, such as curd separation (removal of the solid milk fraction) and thermal treatment, are also commonly applied. Whey typically appears as a clear, yellowish-white or translucent liquid with a mildly sour flavor attributed to its lactic acid content. This flavor profile can influence feed palatability. Furthermore, the color and sensory characteristics of whey may vary depending on the processing methods employed and the type of milk used (Larasati, 2016).

Understanding the chemical properties of feed ingredients is essential for evaluating their functional performance within livestock rations (Utama et al., 2019). Whey possesses a distinct chemical composition that contributes to its nutritional value. According to Septiani et al. (2013), whey consists of approximately 93.02% water, 0.6% fat, 4.7% lactose, 0.8% protein, 0.5% ash, along with various vitamins and minerals. These components make whey suitable for use in food products, livestock feed, and nutritional supplements. The relatively high lactose content, reported at 5.08% in dangke whey (Fatma et al., 2012), serves as a fermentable carbohydrate source for beneficial microorganisms, thereby supporting both biological and chemical functions in the livestock body (Caltzontzin-Rabell et al., 2024). Furthermore, whey protein, recognized as the primary protein fraction in milk, contains all essential amino acids in optimal proportions and serves as a rich source of bioactive peptides (Cozma et al., 2011). These amino acids are indispensable for livestock growth and metabolism, as they cannot be synthesized endogenously and must be supplied through the diet. Whey protein accounts for approximately 18–20% of total milk protein and comprises key fractions such as α-lactalbumin (20%), β-lactoglobulin (50%), bovine serum albumin (10%), and immunoglobulins (10%) (Jovanovic et al., 2007), each contributing to its functional and nutritional efficacy in livestock feeding systems.

Biological processing of feed ingredients involves the application of live microorganisms, primarily bacteria, that interact biologically with feed substrates to enhance their nutritional value. Unlike conventional fermentation, this process utilizes specific microbial strains capable of modifying chemical constituents and reducing antinutritional factors present in feed materials (Syofyan and Febrisiantosa, 2007). Whey contains several bioactive compounds such as lactic acid and peptides, including lysozyme, lactoferrin, and immunoglobulins, which exhibit antimicrobial properties against pathogenic bacteria (Prasetyo and Kustiawan, 2012; Yusuf et al., 2022). These bioactive agents contribute to the antibacterial activity of fermented whey products, which can be further enhanced through the incorporation of probiotic bacteria (Almeida et al., 2008). According to Panesar et al. (2007), the lactose content in whey serves as a substrate for lactic acid bacteria (LAB), promoting their growth and activity within the digestive tract of livestock. Common LAB strains found in whey include Lactobacillus sp., Lactococcus lactis., and Streptococcus thermophilus (Oktafiyanti et al., 2024). These microorganisms facilitate the production of enzymes and other metabolites that aid in substrate digestion, positioning whey as a valuable source of prebiotics and probiotic-supporting nutrients (Putra and Humaidah, 2022). Table 1 showing summary of findings from experimental studies on the essential nutrients contained in whey that can contribute to livestock health and productivity.

 

Table 1: Components of whey.

Component	Value
Proximate analysis, %
Fat	0.25
Crude protein	0.81
Ash	0.56
Lactose	5.26
Mineral profile, mg/100g
Sodium	34.26
Potassium	98.67
Calcium	24.89
Magnesium	4.91
Essential amino acids, mg/g
Histidine	17.68
Isoleucine	45.65
Leucine	97.25
Lysine	83.98
Methionine	25.89
Phenylalanine	25.32
Threonine	48.89
Tryptophan	20.45
Valine	45.64
Non-essential amino acids, mg/g
Alanine	47.49
Arginine	22.33
Aspartic acid	104.59
Cystein	15.08
Glutamic acid	151.30
Glycine	16.54
Proline	67.64
Serine	50.64
Tyrosine	30.08
Physical properties
pH	5.42
Acidity, %	0.29
Total solids, %	6.49
Total plate count CFU/mL	3.25

 

Source: Yasmin et al. (2013).

 

Whey for enhanced nutrient digestibility

Whey, with a lactose content reaching up to 77%, has been shown to enhance nutrient digestibility to levels between 95–98%, indicating its high bioavailability and metabolic utility. According to the Indonesian National Standard (SNI 3148-2:2017), the minimum threshold for digestibility in livestock feed is a Total Digestible Nutrients (TDN) value of 68%. Whey surpasses this benchmark, thereby qualifying as a viable feed ingredient. Moreover, when whey components bypass ruminal degradation, their digestibility in the intestinal tract increases significantly (Sulmiyati and Malaka, 2017). The elevated lactose concentration also contributes to improved intake and digestibility of solid feed in calves, supporting its potential inclusion in livestock rations (MacPherson et al., 2019).

Lactic acid bacteria present in whey play a crucial role in enhancing feed digestibility by producing enzymes capable of hydrolyzing crude fiber into simpler, more absorbable compounds. Elevated levels of crude fiber in feed are known to impede nutrient absorption by slowing down the digestive process (Afriyanti et al., 2019; Oktafiyanti et al., 2024). Sobowale et al. (2007) further emphasized that LAB activity during fermentation can significantly reduce crude fiber content. When high-fiber feed ingredients are combined with whey, enzymatic action, particularly targeting cellulose and hemicellulose, facilitates the breakdown of these complex carbohydrates into digestible forms, thereby improving nutrient availability and overall feed efficiency in livestock.

Protein digestibility, which reflects the efficiency of protein metabolism, is a key indicator of feed quality, with values reaching up to 70% in livestock systems. In ruminants, nitrogen derived from whey is converted into microbial protein within the rumen, contributing to the livestock protein requirements (Anderson et al., 1974). Whey protein does not directly supply amino acids for immediate metabolic use; rather, it provides essential amino acids that support various physiological functions, including protein synthesis and the production of bioactive compounds. Notably, intracellular cysteine derived from whey protein serves as a precursor for glutathione, a critical antioxidant that protects cells from oxidative stress (Susanty et al., 2019). El-Shewy (2016) reported that administering whey as drinking water at a rate of 12–20 liters per head per day to lactating dairy cows significantly enhanced milk production. Furthermore, Schingoethe (1976) demonstrated that ruminants can tolerate liquid whey up to 30% of their dry matter intake without adverse digestive effects. In non-ruminant species, such as rabbits, dietary supplementation with 1.5% to 2.25% whey powder has been shown to improve growth performance, nutrient digestibility, crude protein content, and intestinal health (Kishawy et al., 2018). Anderson et al. (1974) reported that growth is so good in heifers aged 6-8 months when whey is added to the diet, there are differences in changes in body size, cattle fed whey plus grain tend to grow slightly taller than those not fed. Considering its nutritional composition, microbial activity, and high digestibility, whey can be implemented as a supplementary ingredient in feed formulations to enhance nutrient efficiency, particularly during growth and production phases. The use of whey, in both liquid and powdered forms, demonstrates significant potential across various livestock management systems, including both ruminant and non-ruminant species.

Whey as a feed additive

Feed additives are incorporated into livestock feed formulations with the primary objective of enhancing the nutritional value of the diet. When whey is included in feed, it functions similarly to a probiotic due to its content of non-pathogenic microorganisms that can adhere to and colonize the gastrointestinal tract. Whey has the potential to improve livestock productivity when used as a probiotic alternative to Antibiotic Growth Promoters (AGPs). Probiotics are live microorganisms capable of surviving in the digestive tract, where they enhance microbial activity, suppress pathogenic bacteria, and promote growth (Erlianti et al., 2022; Oktafiyanti et al., 2024). Prebiotics, on the other hand, are substrates that selectively support the growth of beneficial microbes while inhibiting pathogenic ones, thereby increasing the population of non-pathogenic microorganisms in the gut. The synergistic combination of probiotics and prebiotics, known as symbiotics, is utilized to improve overall health (Hamid et al., 2013).

Probiotic strains commonly used in animal feed are typically derived from LAB, while prebiotics are ingredients that support LAB growth, whey being one such example (Natalia et al., 2016). LAB can hydrolyze protein compounds into amino acids, enhancing their absorption in the digestive tract. In monogastric animals, milk-derived essential amino acids such as isoleucine, lysine, phenylalanine, and methionine are vital for growth and productivity, as these cannot be synthesized endogenously (Nurgrahadi et al., 2020). However, in ruminants, essential amino acids are largely synthesized by rumen microbes, reducing the need for direct dietary supplementation.

Probiotic supplementation offers multiple benefits, including the inhibition of toxin production by pathogenic bacteria, stimulation of digestive enzyme activity, and synthesis of vitamins and antimicrobial compounds (Kankaanpaa et al., 2004). Probiotics also enhance nutrient digestibility, while prebiotics, though indigestible, selectively stimulate the proliferation and activity of beneficial bacteria in the large intestine. When consumed in adequate amounts, LAB can exert functional effects that support gastrointestinal health (Aisyah et al., 2024; Ravanal et al., 2025). Gilliland (2004) confirmed that probiotic use significantly improves nutrient digestibility. Given its multifunctional properties and bioactive components, whey represents a promising feed additive that aligns with sustainable livestock production practices. Its application in both liquid and powdered forms offers flexibility across species and production systems, making it a viable alternative to conventional additives such as AGPs.

Whey as a milk replacer

Milk replacers are formulated to provide essential nutrients to ruminant calves, aiming to achieve growth rates comparable to those obtained with whole milk, but at a lower and more economical cost (Putri et al., 2024). Whey can serve as a partial or complete substitute for milk in calf diets, particularly in the form of milk replacers. Its use is considered a practical alternative for farmers, especially during the weaning phase (Pancapalaga et al., 2022). Dairy calves require milk replacers that closely mimic the nutritional profile of whole milk. Whey contains high levels of lactose, protein, and fat, making it a recommended component in post-weaning feeding strategies. According to Strzetelski et al. (2001), most milk replacers used in European countries contain limited amounts of actual milk and are often supplemented with dairy by-products such as whey, as well as plant-based proteins.

A quality milk replacer can provide the same weight gain as if fed milk. A good milk replacer is made from raw materials derived from dairy products such as skim milk, whey, and milk fat in the required amount. A good milk replacer has the following composition standards: protein, lactose, fat, less than fiber, and also contains probiotics. Milk replacer is formulated from various dairy industry by-products, feed ingredients, feed additives (vitamins, minerals, enzymes, and amino acids). The formulation of domestic milk replacer needs to be strategized according to the availability of these ingredients (Alexander, 2019). According to Fisher (1983), whey mixed with canola meal provides a suitable source of protein and energy for calves. When given in liquid form causes changes in rumen fermentation without any indigestion.

Whey also contains a variety of bioactive compounds, including lactic acid, active peptides, immunoglobulins, lactoferrin, and proteins such as α-lactalbumin and β-lactoglobulin, that contribute to improved growth performance. These proteins exhibit antimicrobial and antioxidant properties, enhance immune function, and help protect livestock from diseases. The feeding strategy involving milk replacers has a significant impact on metabolic and immunological responses in calves (Müller et al., 2024; Prasetyo and Kustiawan, 2012). Thus, whey-based milk replacers offer a nutritionally viable and economically sustainable solution for calf rearing, particularly in regions where access to whole milk is limited or cost-prohibitive.

Whey as a feedstuff in calf starter ration

Calf starter, also referred to as early concentrate, is a nutritionally balanced feed introduced to calves typically from the age of one week. Its formulation prioritizes palatability and digestibility to encourage early solid feed intake and stimulate rumen development. During the initial postpartum phase, calves are nourished with colostrum and maternal milk, which provide essential immunological and nutritional support. As the colostrum phase concludes, the diet transitions to include milk or milk replacers, calf starter, forage, and clean drinking water (Maharani and Rinawidiastuti, 2016). The strategic provision of calf starter is critical for accelerating the weaning process and preparing calves for optimal future productivity as replacement stock (Kusumo, 2013).

Whey can be effectively incorporated into calf starter formulations due to its high content of bioactive proteins, particularly immunoglobulins, which contribute to immune system development. A standard calf starter typically contains approximately 18% crude protein (CP), 12.8% neutral detergent fiber (NDF), and 75% TDN, primarily sourced from grains and protein-rich ingredients (Mukodiningsih et al., 2012). According to Maharani and Rinawidiastuti (2016), the ideal nutritional intake for calves from birth to weaning comprises approximately 60% milk and 40% calf starter, ensuring a balanced supply of energy and nutrients.

The inclusion of whey in calf starter formulations presents promising prospects for enhancing production performance and metabolic efficiency. Whey supplementation has been associated with increased synthesis of milk fat, a process influenced by the microbial fermentation of lactose into volatile fatty acids (VFAs) such as acetic and butyric acid. These VFAs, although less energy-efficient than propionic acid derived from starch fermentation, play a vital role in lipid metabolism and energy balance (Rappeti et al., 2015). Moreover, Utamy et al. (2025) reported that the enrichment of whey into concentrate feed for dairy calves significantly improved growth performance, daily weight gain, and feed conversion efficiency.

Beyond its nutritional contributions, whey also supports gastrointestinal health and microbial balance, which are essential for nutrient absorption and immune resilience (Korhonen and Pihlanto, 2007). The presence of lactose and peptides in whey may promote the proliferation of beneficial gut microbiota, thereby enhancing digestive function and reducing the risk of enteric disorders. Additionally, the economic and environmental advantages of utilizing whey, a dairy industry by-product, further reinforce its value as a sustainable and cost-effective feedstuff in calf starter formulations.

Whey as a feed supplement

Feed supplements are nutritional additions formulated to enrich the nutrient profile of livestock rations, thereby enhancing feed quality and supporting optimal livestock performance (Santoso et al., 2021). Whey has been successfully administered in both liquid and dry forms to dairy calves and cows without any adverse effects on productivity (Zobell et al., 2005). Its application as a feed supplement is subject to certain limitations, particularly in terms of dosage and form, but its nutritional benefits are well-documented.

Whey protein has demonstrated efficacy in stimulating postprandial muscle protein synthesis, primarily due to its high amino acid bioavailability and rapid absorption (Pennings et al., 2012). Despite its low dry matter content, typically less than 7% whey remains a valuable source of essential nutrients, including amino acids and vitamins (Martelli et al., 2002). In practical feeding systems, about 13-15 liters of liquid whey can replace one kilogram of dry feed in pig diets, thus offering a cost-effective alternative. Furthermore, feeding as a supplementary feed has no effect on feed consumption but can increase weight gain and decrease FCR in pigs (Hartadi et al., 2019).

Supplementation with whey has also been shown to improve rumen fiber degradation, as evidenced by enhanced microbial activity and digestion efficiency in ruminants (Friedt and McKinnon, 2012). In poultry, the use of dangke whey as a drinking water supplement at a concentration of 50% resulted in significant improvements in body weight gain compared to control groups (Sulmiyati and Malaka, 2017). These findings underscore the potential of whey as a functional feed supplement capable of supporting growth, digestion, and overall health across various livestock species. Therefore, the purpose of this review is to assess the potential of whey as an alternative feed ingredient for livestock, focusing on its impact on growth, production performance, and feed efficiency. Figure 1 providing an overview of different ways of whey feeding in livestock.

 

Sustainable use of whey as a low-cost feed

The dairy industry has experienced a consistent rise in whey production, primarily driven by the growing consumer demand for dairy-based products such as cheese and yogurt. This trend has led to a corresponding increase in whey by-products, which, if not managed properly, can contribute to environmental pollution (Zandona et al., 2021). In response, the utilization of whey as an alternative feed ingredient has emerged as a sustainable strategy to mitigate waste while simultaneously reducing feed costs (Rachmah et al., 2023).

The current landscape presents both challenges and opportunities for the whey industry. On one hand, the expansion of industrial dairy production has intensified the volume of whey waste; on the other hand, it has opened avenues for its valorization, particularly in livestock nutrition. The integration of whey into feed formulations is increasingly being adopted, offering economic benefits to farmers and agribusinesses while contributing to waste reduction (Akni et al., 2024). From a sustainability perspective, the use of whey as a feed raw material aligns with circular economy principles. It transforms a high-volume waste product estimated to constitute 85–90% of the original milk volume during cheese production into a value-added resource (Mayangsari and Witjoro 2015). This approach not only addresses environmental concerns associated with whey disposal but also supports local livestock producers by providing an affordable and nutritionally beneficial feed alternative.

Moreover, whey utilization contributes to environmental conservation by reducing organic waste discharge, which is known to cause water and soil pollution due to its high BOD. By redirecting waste into feed systems, the dairy and other livestock sectors can jointly reduce their ecological footprint while enhancing resource efficiency. Economically, whey offers a viable solution to rising feed costs, especially in regions where conventional feed ingredients such as corn and soybean meal are expensive or scarce. Its nutritional profile, rich in lactose, protein, and bioactive compounds, makes it suitable for various livestock species, including ruminants, poultry, and swine.

In addition, the development of whey-based feed products opens new avenues for innovation and entrepreneurship. Fermented whey, whey powder, and liquid whey supplements are examples of value-added products that can be tailored to specific livestock needs. These innovations not only improve feed quality but also create new market opportunities for small-scale dairy producers and feed manufacturers. Thus, the strategic utilization of whey in livestock feed represents a promising solution for sustainable agriculture. It reduces environmental burdens, enhances feed efficiency, and creates new economic opportunities within the livestock and dairy sectors. Continued research, policy support, and investment in processing technologies are essential to fully realize the potential of whey as a cost-effective and environmentally responsible feed resource

Whey metabolism and livestock performance

The effects of whey on livestock performance have been summarized in Table 2. Whey has emerged as a valuable feed additive in livestock nutrition, offering considerable potential in enhancing both animal health and productivity. However, its application must be tailored carefully, taking into account the appropriate dosage and species-specific physiological responses to prevent adverse outcomes. Ako et al. (2023) demonstrated that the inclusion of dangke whey in green concentrate feed maintained normal physiological conditions in livestock, indicating its suitability for dietary supplementation.

Dangke whey is notable for its high energy content, which may exert a calorigenic effect, typically manifested through elevated body temperature. As body temperature serves as a vital physiological indicator of metabolic activity, its increase suggests an intensified metabolic response to energy-dense feed components. Several studies have investigated the metabolic consequences of whey inclusion, particularly its influence on blood glucose and urea levels. Blood glucose reflects the efficiency of carbohydrate metabolism, while blood urea is a by product of protein catabolism through ammonia conversion (Luan et al., 2020).

In a study by Luan et al. (2020), calves fed with green starter feed fortified with whey showed elevated blood glucose and urea concentrations compared to those on conventional diets. This response was largely attributed to whey’s high lactose content, which is rapidly converted into glucose (Escamilla et al., 2007). Complementing these findings, Utamy et al. (2025) reported that whey supplementation in fortified concentrate feed not only improved growth performance but also significantly increased the concentration of insulin-like growth factor 1 (IGF-1) in dairy calves, pointing to enhanced endocrine function and growth regulation. Furthermore, Parsons et al. (2022) observed that dairy by-product-based pellets encouraged greater feed consumption during the pre-weaning phase in dairy calves compared to traditional starter rations, emphasizing the palatability and nutritional appeal of whey-based feed.

Beyond its metabolic implications, whey also plays an important role in modulating gut microbiota. It supports the growth of beneficial bacterial populations such as Lactobacillus and Bifidobacterium, which are instrumental in promoting digestive efficiency and enhancing immune responses. Whey contains bioactive compounds like lactoferrin and immunoglobulins that exhibit antioxidant and immunomodulatory effects, thereby increasing disease resistance and improving stress resilience in livestock. Additionally, whey supplementation has been linked to improved feed efficiency and energy conversion two critical parameters in intensive production systems.

Several studies have explored the direct impact of whey on livestock performance. In lambs, a diet composed of 20% whey and 80% fresh cow milk led to marked improvements in growth and development (Carhuas et al., 2024).

 

Table 2: Summary of studies showing effect of whey on livestock performance.

Species	Whey form	Inclusion rate	Results	Reference
Sonali chickens	Drinking water	Not specified	Improved FCR and meat yield.	Ferdous et al. (2025)
Broilers	yoghurt acid whey powder	25 g/kg	Extended meat shelf life.	Paraskeuas et al. (2023)
Broiler chicks	Whey	1%, 2%, 5%	Improved body weight and gut health at 1% and 2%.	Tsiouris et al. (2020)
Corriedale lambs	Whey	20%, 40%, 60%	Improved growth at 20%.	Carhuas et al. (2024)
Finishing lambs	Whey powder, liquid	Not specified	Altered ethereal extract content.	Lupo et al. (2019)
Holstein calves	Galacto-oligosaccharide from whey	2 g/d, 4 g/d, 8 g/d	Improved growth at 4 g/d.	Ike et al. (2024)
Japanese calves	Whey protein	Not specified	Enhanced mucosal IgA induction.	Yasumatsuya et al. (2012)
Friesian calves	Liquid sweet whey	Not specified	Improved daily gain and FCR.	Ben Salem and Fraj (2008)
Dairy goats	Whey	Freely accessed	No negative impact on growth.	Salehi et al. (2022)
Alpine kids	Whey	15%, 30%, 45%	Viable at 45%.	Costa et al. (2010)
Nursery pigs	Whey permeates	Up to 30%	Optimal at 13.6%.	Jang et al. (2021)
Weanling pigs	Dried whey	20%, 10%, 5%	No adverse effects with milk chocolate product replacement.	Naranjo et al. (2010)
Dairy cows	Lactobionic acid from whey	5.0 kg	Affected performance and milk quality.	Ruska et al. (2023)

 

FCR, feed conversion ratio.

 

Similarly, Ben Salem and Fraj (2008) found that calves fed diets enriched with liquid sweet whey exhibited higher average daily gains and improved feed conversion ratios, indicating enhanced growth efficiency.

In terms of feed intake, responses appear to be species-dependent. Salehi et al. (2022) reported that the inclusion of whey in the diets of growing goats did not significantly alter feed intake, body condition score, or rectal temperature, suggesting that goats were tolerant to whey without notable intake stimulation. Conversely, in nursery pigs, the inclusion of whey permeate was associated with increased feed consumption during the initial feeding phase, indicating a positive effect on appetite and early growth performance (Jang et al., 2021).

Regarding meat quality, Dufey et al. (2016) found that the consumption of warm, full-fat whey in beef cattle did not affect the sensorial or physicochemical properties of the meat, suggesting no detrimental impact on meat quality. Meanwhile, Lupo et al. (2019) reported that although whey inclusion in the diet of finishing lambs did not alter carcass yield or general meat quality traits, it affected the ether extract content of the meat, potentially modifying its fat composition.

While the evidence on whey’s benefits for growth performance, feed intake, and meat quality is promising, current research offers limited insights into its impact on milk production in lactating animals. This knowledge gap highlights the need for further investigation into whey’s potential effects on lactation performance and milk composition. Table 2 summarizes various findings regarding the effect of whey on livestock performance. Through a comprehensive evaluation covering livestock species, form of administration, inclusion levels, and results obtained, it is clear that whey has great potential as a natural source for improving livestock health and productivity.

Future perspectives

The use of whey as a livestock feed ingredient presents highly promising prospects. Incorporating whey into animal diets provides measurable benefits for livestock productivity while also supporting the livelihoods of farmers, particularly those operating small-scale systems. As a by-product of dairy processing, whey is readily available at a very low cost, yet it retains approximately 55% of the nutritional value of whole milk (Meale et al., 2017). Furthermore, Hartadi et al. (2019) reported that the inclusion of whey in feed can enhance palatability and improve feed utilization efficiency. The utilization of whey-based ingredients also helps reduce dependence on conventional feed components such as soybean meal and fish meal.

Future research opportunities include optimizing whey-based feed formulations to better align with the physiological requirements of different livestock species, as well as advancing processing technologies to improve nutrient stability and digestibility. These advancements indicate that whey is not only a valuable nutritional solution but also a strategic component of sustainable livestock production.

The use of whey as feed also contributes to reducing dairy industry waste, which if not properly treated has the potential to cause environmental pollution. Converting whey into animal feedstuff aligns with the principles of a circular economy, where waste streams are transformed into value-added resources. Therefore, incorporating enriched whey into livestock diets supports production efficiency while simultaneously lowering feed costs, ultimately improving the economic resilience of farmers.

Conclusion

Whey exhibits diverse properties that make it a versatile and valuable component in livestock nutrition. Its rich composition, including proteins, lactose, vitamins, and bioactive compounds, supports its application across various feeding strategies. The implementation of whey in livestock diets has demonstrated significant potential in enhancing nutrient digestibility, particularly through its influence on gut microbiota and enzymatic activity. As a feed additive, whey contributes to improved metabolic efficiency, immune function, and overall livestock performance. Its use as a milk replacer offers a cost-effective alternative in early-life nutrition, particularly for calves, where it supports growth and development comparable to conventional milk-based formulas. In calf starter feeds, whey has been shown to positively affect feed intake, weight gain, and metabolic indicators such as blood glucose and urea levels, underscoring its role in energy metabolism and protein utilization. Moreover, the strategic incorporation of whey into livestock diets aligns with sustainability goals by reducing feed costs and repurposing dairy industry waste, thereby contributing to circular agricultural practices. The metabolism of whey in livestock further reveals its multifaceted impact on physiological and hormonal responses, including the stimulation of growth factors such as IGF-1. These findings collectively affirm whey’s value as a functional and sustainable feed ingredient, warranting continued research to optimize its use across species and production systems.

Acknowledgement

The author would like to express gratitude to the Dean of the Faculty of Animal Science at Hasanuddin University, and the author would also like to thank the Dairy Cattle Laboratory of the Faculty of Animal Science at Hasanuddin University for their invaluable support and cooperation throughout this process.

Novelty Statement

This review specifically summarizes the latest evidence regarding the role of whey as an alternative feed solution that not only enhances livestock productivity but also contributes to the sustainability of livestock systems. The discussion focuses on the varying effects of whey on the performance and productivity of different livestock species, in contrast to some previous studies that have placed greater emphasis on converting whey waste into food products. This review presents a new approach by highlighting whey as a feed ingredient that bridges nutritional efficiency to support livestock performance with more environmentally friendly waste management strategies.

Author’s Contribution

Viterah Niode had the idea for the article and drafted it, and performed the literature search. Renny Fatmyah Utamy, Ambo Ako, Mohammad Mijanur Rahman, performed supervision. Zyahrul Ramadan, critically revised the work and editing.

Generative AI and AI assisted technology statement

The authors declare that no generative AI and AI assisted technology was used in the creation of this manuscript.

Conflict of interest

The authors have declared no conflict of interest.

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