| Autor: |
Josiane Aparecida Volpato, Leonir Bueno Ribeiro, Guilherme Baú Torezan, Ingrid Caroline da Silva, Isabela de Oliveira Martins, Jansller Luiz Genova, Newton Tavares Escocard de Oliveira, Silvana Teixeira Carvalho, Paulo Levi de Oliveira Carvalho, Ricardo Souza Vasconcellos |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Poultry Science, Vol 101, Iss 7, Pp 101926- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
0032-5791 |
| DOI: |
10.1016/j.psj.2022.101926 |
| Popis: |
ABSTRACT: 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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