Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal.

Autor:	Volpato JA; Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil., Ribeiro LB; Animal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, Brazil., Torezan GB; Animal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, Brazil., da Silva IC; Animal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, Brazil., Martins IO; Animal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, Brazil., Genova JL; Animal Science Department, Federal University of Viçosa (UFV), Viçosa, MG 36570-900, Brazil. Electronic address: jansllerg@gmail.com., de Oliveira NTE; Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil., Carvalho ST; Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil., Carvalho PLO; Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil., Vasconcellos RS; Animal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, Brazil.
Jazyk:	angličtina
Zdroj:	Poultry science [Poult Sci] 2022 Jul; Vol. 101 (7), pp. 101926. Date of Electronic Publication: 2022 Apr 22.
DOI:	10.1016/j.psj.2022.101926
Abstrakt:	The study aimed to measure variations in industrial process and nutritional variables of poultry by-product meal (PBM) in rendering plants from batch cookers. A total of 200 samples of low ash PBM with mineral matter (MM) content of 11% (LA, n = 104) or high ash with MM above 11% (HA, n = 96) were collected from 5 industrial processing plants. The highest coefficients of variation in chemical composition were for MM (LA - 19.70%; HA - 19.59%), ether extract (LA - 20.72%; HA - 14.86%), collagen (LA - 21.16%; HA - 30.00%) and water activity (LA - 24.54%; HA - 25.89%). However, the crude protein (LA - 5.07%; HA - 7.39%), dry matter (LA - 1.75%; HA - 2.90%) and organic matter digestibility (LA - 4.81%; HA - 6.78%) were lower. The variability of the data related to the process of PBM was: maximum process temperature (LA - 3.91%; HA - 3.56%), average process temperature (LA - 3.73%; HA - 4.71%), and processing time (LA - 27.37%; HA - 37.59%). This study evidenced that the corrective measures by limiting the amount of bones in the raw material, optimizing the pressing step for the poultry fat extraction, and also controlling the processing time of PBM may favor the production of more standardized PBM in terms of chemical composition and quality. (Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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