Recycling dead hens by enzyme or sodium hydroxide pretreatment and fermentation

Poultry Science

Volumn 79, Issue 6, 2000, Pages 879-885

  Kim, W K ^a   Patterson, P H ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Dead hens; Enzyme; Fermentation; Protein efficiency ratio; Sodium hydroxide

Indexed keywords

ESCHERICHIA COLI; GALLUS GALLUS; STAPHYLOCOCCUS AUREUS;

AMINO ACID; ENZYME; PEPSIN A; SODIUM HYDROXIDE;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; DEATH; ENVIRONMENTAL PROTECTION; FEMALE; FERMENTATION; FOOD; MALE; METABOLISM; PH;

AMINO ACIDS; ANIMAL FEED; ANIMALS; CHICKENS; CONSERVATION OF NATURAL RESOURCES; DEATH; ENZYMES; FEMALE; FERMENTATION; HYDROGEN-ION CONCENTRATION; MALE; PEPSIN A; POULTRY PRODUCTS; SODIUM HYDROXIDE;

EID: 0034200580     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.6.879     Document Type: Article

References (40)

1. Anonymous, 1992. Acid producing microorganisms. Pages 225-238 in: Compendium of Methods for Microbiological Examination of Foods. 3rd ed. Washington, DC.
2. Association of Official Analytical Chemists, 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC.
3. Association of Official Analytical Chemists, 1994. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC.
4. Barbour, G. W., R. Nemasetoni, and M. S. Lilburn, 1995. The effect of enzyme predigestion on the quality of poultry by-product meal from whole turkey mortality. Poultry Sci. 74:1180-1190.
5. Cai, T., O. C. Pancorbo, H. M. Barnhart, J. E. Sander, and W. C. Merka, 1994a. Chemical and microbiological characteristics of poultry processing by-products, waste, and poultry carcasses during lactic acid fermentation. J. Appl. Poult. Res. 3:49-60.
6. Cai, T., O. C. Pancorbo, W. C. Merka, J. E. Sander, and H. M. Barnhart, 1994b. Stabilization of poultry processing by-products and waste and poultry carcasses through lactic acid fermentation. J. Appl. Poult. Res. 3:17-25.
7. Cai, T., and J. E. Sander, 1995. Fermentation mixture formulation and the preservation of poultry carcasses. J. Appl. Poult. Res. 4:88-93.
8. Cheeke, P. R., 1998. Pages 219-221 in: Natural Toxicants in Feeds, Forages, and Poisonous Plants. 2nd ed. Interstate Publishers, Inc., Danville, IL.
9. De Groot, A. P., and P. Slump, 1969. Effects of severe alkali treatment of proteins on amino acid composition and nutritive value. J. Nutr. 98:45-56.
10. De Groot, A. P., P. Slump, V. J. Feron, and L. Van Beek, 1977. Page 270 in: Evaluation of Proteins for Humans. C. E. Bodwell, ed. Avi Publishing Co., Westport, CT.
11. Deshmukh, A. C., and P. H. Patterson, 1997a. Preservation of hatchery waste by lactic acid fermentation. 1. Laboratory scale fermentation. Poultry Sci. 76:1212-1219.
12. Deshmukh, A. C., and P. H. Patterson, 1997b. Preservation of hatchery waste by lactic acid fermentation. 2. Large-scale fermentation and feeding trial to evaluate feeding value. Poultry Sci. 76:1220-1226.
13. Dobbins, D. W., 1988. Lactobacillus fermentation: A method of disposal utilization of carcasses or toxic chemicals. Pages 76-80 in: 1988 National Poultry Waste Management Symposium. National Poultry Waste Management Symposium Committee, Columbus, OH.
14. Duncan, D. B., 1955. Multiple range and multiple F-tests. Biometrics 11:1-42.
15. Harvey, J. D., 1992. Changing waste protein from a waste disposal problem to a valuable feed protein source: A role for enzymes in processing offal, feathers and dead birds. Pages 109-119 in: Proceedings of Alltech's Ninth Annual Symposium. Alltech Technical Publications, Nicholasville, KY.
16. Hayashi, R., and I. Kameda, 1980. Racemization of amino acid residues during alkali-treatment of protein and its adverse effect on pepsin digestibility. Agric. Biol. Chem. 44:891-895.
17. Hill, F. W., and D. L. Andersen, 1958. Comparison on metabolizable energy and productive energy determinations with growing chicks. J. Nutr. 64:587-604.
18. Lee, T. C., S. J. Pintauro, and C. O. Chichester, 1982. Nutritional and toxicological effects of nonenzymatic Maillard browning. Diabetes 31:37-46.
19. Leach, R. M., Jr., and J. H. Burdette, 1985. The influence of ascorbic acid on the occurrence of tibial dyschondroplasia in young broiler chickens. Poultry Sci. 64:1188-1191.
20. Liu, J. K., P. E. Waibel, and S. L Noll, 1989. Nutritional evaluation of blood meal and feather meal for turkeys. Poultry Sci. 68:1513-1518.
21. Murphy, D. W., and S. A. Silbert, 1992. Preservation of and nutrient recovery from poultry carcasses subjected to lactic acid bacteria fermentation. J. Appl. Poultry Res. 1:66-74.
22. National Research Council, 1979. Hydrogen Sulfide. Pages 11-115 in: Division of Medical Sciences, Assembly of Life Sciences, Committee on Medical and Biologic Effects of Environmental Pollutants. University Park Press, Baltimore, MD.
23. Nishino, N., S. Uchida, and M. Ohshima, 1995. Formation of lysinoalanine following alkaline processing of soya bean meal in relation to the degradability of protein in the rumen. J. Sci. Food Agric. 68:59-64.
24. Papadopoulos, M. C., 1985. Amino acid content and protein solubility of feather meal as affected by different processing conditions. Neth. J. Agric. Sci. 33:317-319.
25. Papadopoulos, M. C., A. R. El-Boushy, and A. E. Roodbeen, 1985. The effect of varying autoclaving conditions and added sodium hydroxide on amino acid content and nitrogen characteristics of feather meal. J. Sci. Food. Agric. 36:1219-1226.
26. Patterson, P. H., N. Acar, and W. C. Coleman, 1994. Feeding value of poultry by-products extruded with cassava, barley, and wheat middlings for broiler chicks: The effect of ensiling poultry by-products as a preservation method prior to extrusion. Poultry Sci. 73:1107-1115.
27. Provansal, M. P., J. A. Cuq, and J. Cheftel, 1975. Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residue. J. Agric. Food Chem. 23:938-943.
28. Rice, S. L., and P. E. Koehler, 1976. Tyrosine and histidine decarboxylase activities of Pediococcus cervisiae and Lactobacillus species and the production of tyramine in fermented sausages. J. Milk Food Technol. 39:166-169.
29. Robbins, K. R., D. H. Baker, and J. W. Finley, 1980. Studies on the utilization of lysinoalanine and lanthionine. J. Nutr. 110:907-915.
30. Russell, S. M., D. L. Fletcher, and W. C. Merka, 1992. Lactic acid fermentation of broiler processing waste: Physical properties and chemical analysis. Poultry Sci. 71:765-770.
31. Russell, S. M., D. L. Fletcher, O. C. Pancorbo, and W. C. Merka, 1993. Effect of lactic acid fermentation on bacterial pathogens and indicator organisms in broiler processing waste. Poultry Sci. 72:1573-1576.
32. Sander, J. E., T. Cai, N. Dale, and L. W. Bennett, 1996. Development of biogenic amines during fermentation of poultry carcasses. J. Appl. Poult. Res. 5:161-166.
33. SAS, 1994. SAS/STAT® User's Guide: Statistics, Release 6.08. SAS Institute Inc., Cary, NC.
34. Steiner, R. J., R. O. Kellems, and D. C. Church, 1983. Feather and hair meals for ruminants. IV. Effects of chemical treatments of feathers and processing time on digestibility. J. Anim. Sci. 57:495-502.
35. Talkington, F. D., E. B. Shotts, Jr., R. E. Wooley, W. K. Whitehead, and C. N. Dobbins, 1981. Introduction and reisolation of selected Gram-positive bacteria from fermented edible wastes. Am. J. Vet. Res. 42:1302-1305.
36. Tanaka, M., M. Kimiager, T. C. Lee, and C. O. Chichester, 1977. Effect of the Maillard reaction on the nutritional quality of protein. Pages 321-341 in: Protein Crosslinking: Nutritional and Medical Consequences. M. Friedman, ed. Plenum Press, New York, NY.
37. US EPA, 1986. Test methods for evaluating solid waste. Volume IA. 3rd ed. EPA/SW-846. National Technical Information Service, Springfield, VA.
38. Vohra, P., D. B. Chami, and E. O. Oyawoye, 1982. Determination of metabolizable energy by a fast method. Poultry Sci. 61:766-769.
39. Wang, X., and C. M. Parsons, 1997. Effect of processing systems on protein quality of feather meals and hog hair meals. Poultry Sci. 76:491-496.
40. Webster, A. B., D. L. Fletcher, and S. I. Savage, 1996. Feather removal from spent hens up to 24 h post-mortem. J. Appl. Poult. Res. 5:337-346.