Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal
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 = ...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-07-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579122002188 |
| _version_ | 1817968142400356352 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Josiane Aparecida Volpato |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T20:04:21Z |
| format | Article |
| id | doaj.art-a7653113ea584be8bcf90780d7ff9b7c |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-04-13T20:04:21Z |
| publishDate | 2022-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-a7653113ea584be8bcf90780d7ff9b7c2022-12-22T02:32:04ZengElsevierPoultry Science0032-57912022-07-011017101926Characterization of the variations in the industrial processing and nutritional variables of poultry by-product mealJosiane Aparecida Volpato0Leonir Bueno Ribeiro1Guilherme Baú Torezan2Ingrid Caroline da Silva3Isabela de Oliveira Martins4Jansller Luiz Genova5Newton Tavares Escocard de Oliveira6Silvana Teixeira Carvalho7Paulo Levi de Oliveira Carvalho8Ricardo Souza Vasconcellos9Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, BrazilAnimal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, BrazilAnimal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, BrazilAnimal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, BrazilAnimal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, BrazilAnimal Science Department, Federal University of Viçosa (UFV), Viçosa, MG 36570-900, Brazil; Corresponding author:Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, BrazilAnimal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, BrazilAnimal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, BrazilAnimal Science Department, State University of Maringá, Maringá (UEM), PR 87020-900, BrazilABSTRACT: 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.http://www.sciencedirect.com/science/article/pii/S0032579122002188animal mealmonitoringprocess standardizationanimal proteinnutritional quality |
| spellingShingle | 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 Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal Poultry Science animal meal monitoring process standardization animal protein nutritional quality |
| title | Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal |
| title_full | Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal |
| title_fullStr | Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal |
| title_full_unstemmed | Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal |
| title_short | Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal |
| title_sort | characterization of the variations in the industrial processing and nutritional variables of poultry by product meal |
| topic | animal meal monitoring process standardization animal protein nutritional quality |
| url | http://www.sciencedirect.com/science/article/pii/S0032579122002188 |
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