Binders are commonly used in sausage formulations to increase cook yield and improve texture. Soy protein (SP) and Non-Fat Dry Milk (NFDM) are common binders used in sausage, but an increase in allergen mislabeling incidents drives the need for allergen free alternatives. This study sought to test the effectiveness of carrot fiber (CF) in cooked chicken sausage. Chicken breast and thighs (90:10) were coarse ground (12.5 mm), mixed with 1.5 L of water and seasonings consisting of curing salts, sodium erythorbate and salt, then fine ground (9.5 mm). The blend was divided into 4.5 kg batches and randomly assigned a treatment: no-binder (control), CF 2% or 3.5%, NFDM 2% or 3.5%, SP 2% or 3.5%. Formulations were stuffed into cellulose casings, cooked to an internal temperature of 71°C, cold showered, and stored in a cooler (4°C). Texture profile analysis (TPA) was executed in triplicate. Sausages were reheated in an aluminum-lined baking pan covered in foil in an convection oven set at 121°C to an internal temperature of 71°C. TPA variables (hardness, springiness, cohesiveness, chewiness, and resilience) were established using model TA.XTPlus. Statistical analysis was conducted using Statistix (Ver. 10.0 USA), as a completely randomized design. Least square means were separated for significant main effects, at α = 0.05 level. Hardness values for sausages made with CF 2% and 3.5% were higher and less resilient (P < 0.05). Sausages made with CF 3.5% were less cohesive (P < 0.05) than NFDM 2% and 3.5%, SP 3.5%, and control. CF 3.5% was chewier (P < 0.05), however, CF 2% was similar (P > 0.05) to NFDM 3.5% and SP 3.5%. Therefore, the use of CF 2% in cooked chicken sausage created a similar texture profile as NFDM and SP, which may make this inclusion rate a more practical replacement.

Legalization of hemp production in the United States shows potential for utilizing hempseed meal (HSM) as an effective byproduct feedstuff. Our objective was to determine total-tract fiber digestibility of rations containing increasing percentages of HSM in meat rabbits. Thirty-two Californian rabbits, assigned randomly to one of four treatments, were used in a generalized complete block design experiment with two 35-d feeding periods. Treatments replaced soybean meal and alfalfa such that 0%, 25%, 50%, and 75% CP was replaced by HSM. Diets were isonitrogenous and contained 28% steam-flaked corn. Weights were collected every 7 d, and total feed, orts, and fecal samples were collected in the final 7 d of feeding for digestibility determination. Rabbits were harvested after feeding periods, and stomach (S) and cecum (C) content sampling was conducted. Feed, orts, and fecal samples were assayed for DM and fiber fractions for digestibility determination. There was no effect of dietary treatment on DMD (52.5%; P = 0.05), NDFD (-29.5%; P = 0.54), or ADFD (-57.7%; P = 0.56). There was also no effect of dietary treatment on S NDF (11.9 g; P = 0.62), S ADF (8.4 g, P = 0.80), S ADL (2.6 g; P = 0.88), C NDF (8.0 g; P = 0.23), C ADF (5.5 g; P = 0.26), or C ADL content (3.2 g; P = 0.33). S and C digesta data were calculated as a ratio (S:C) to evaluate fiber disappearance in GI tract. However, there was no effect of treatment on S:C NDF (1.6:1; P = 0.43), S:C ADF (1.6:1; P = 0.42), or S:C ADL (1.4:1; P = 0.34). Despite lack of differences, ADG was greatest (P < 0.05) from 25% HSM (35.1 g ± 1.16), least from 75% HSM (20.7 g ± 1.20), and intermediate from 0% (30.5 g ± 1.20) and 50% HSM (33.2 g ± 1.16). Data interpreted to mean that HSM may be a viable feedstuff in rabbit diets up to 50% without detrimental effects.