Characterization of alkaline hydroxide-preserved whole poultry as a dry byproduct meal

Studies were conducted to examine the chemical preservation of whole broiler carcasses by using aqueous alkaline hydroxide solutions. Conversion of the preserved carcasses and solutions into an acceptable poultry byproduct meal was examined. Carcasses and alkaline solutions at a 1:1 ratio were blend...

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Bibliographic Details
Published in:Poultry science 2001-11, Vol.80 (11), p.1543-1548
Main Authors: Shafer, D J, Burgess, R P, Conrad, K A, Prochaska, J F, Carey, J B
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Animal Feed
Animals
Chickens
Food Handling
Food Preservation
Freeze Drying
Poultry
Sodium Hydroxide
Solutions
Water
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Summary:Studies were conducted to examine the chemical preservation of whole broiler carcasses by using aqueous alkaline hydroxide solutions. Conversion of the preserved carcasses and solutions into an acceptable poultry byproduct meal was examined. Carcasses and alkaline solutions at a 1:1 ratio were blended and freeze-dried to produce a high fat whole poultry byproduct meal. The dry meal was analyzed for nutrient composition, true metabolizable energy, and amino acid content. Viable bacteria were not recovered after inoculation of the experimental meal with Salmonella enteritidis. The meal was incorporated at 5 and 10% of chick starter diets. Chicks found the meal-containing diets acceptable. Feed consumption, water consumption, BW, and mortality were not significantly different among the dietary treatments in either of the two feeding trials. Necropsy samples revealed no pathological or histological differences attributable to consumption of the alkaline poultry byproduct and blood serum evaluation found no variation in blood chemistry. Alkaline treatment of whole broiler carcasses was an effective preservation method and acceptable as a dry poultry byproduct meal.
ISSN:0032-5791
DOI:10.1093/ps/80.11.1543