ON , J . M. VA N DE PO P UL IE R E A ND H .R . B A LI JR . 1997. The effects of water-bath immersion heat treatments on the inactivation of Salmonella enteritidis within intact shell eggs were evaluated. Six pooled strains of Salm. enteritidis (ca 3×10 8 cfu, inoculated near the centre of the yolk) were completely inactivated within 50-57·5 min at a bath temperature of 58°C and within 65-75 min at 57°C (an 8·4 to 8·5-D process per egg). Following the initial 24 to 35-min come-up period, semilogarithmic survivor curves obtained at 58 and 57°C yielded apparent decimal reduction times (D-values) of 4·5 and 6·0 min, respectively. Haugh unit values increased during heating, while yolk index and albumen pH values were unaffected. Albumen clarity and functionality were affected by the thermal treatments; therefore, extended whip times would be required for meringue preparation using immersionheated egg whites. Immersion-heated shell eggs could provide Salmonella-free ingredients for the preparation of a variety of minimally-cooked foods of interest to consumers and foodservice operators.

Two broiler growth and two quail breeder studies were conducted to evaluate the dietary potential of dates, date meat, and date pits. The test ingredients were incorporated in broiler starting diets at levels ranging from 8 to 43% dates, 16 to 43% date meat, and 5 to 27% date pits. The quail breeder diet had ingredient ranges of 10 to 30% dates, 8 to 24% date meat, and 5 to 15% date pits. The date ingredient diets supported broiler weights and feed conversions comparable to or better than the control diet. Quail breeder feed consumption decreased at the 30% date level; however in the second trial 24% dates supported normal intake. Egg production and egg weight on all date and date part diets were equal to those of the control.

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Two experiments were conducted to evaluate the use of ground whole hens in broiler starting diets processed through an extruder. In both experiments, the extruded whole hen diet improved growth rate and feed conversion in broiler chicks when compared with the unextruded corn-soybean meal diet There were no differences (PS.05) in body weight, feed consumption, or feed conversion performance of chicks fed diets in either the extruded or unextruded form. No microorganism colonies were found, using total aerobic plate count, when feed was extruded at 132 or 140 C. These results demonstrate that extrusion technology can be used to process diets containing freshly ground whole hens to produce a nutritionally adequate broiler diet and that the whole hens can be included at 9.3% (dry basis) in a broiler diet Considerable variation was found for DM, CP, and crude fat percentages among samples of both culled and dead hens collected from a commercial laying operation. The magnitude of mis variation emphasizes the need to evaluate critically the chemical composition of hens if they are to be used as a feedstuff.(Key words: whole hen, extrusion, spent hen use, feedstuff, by-products) 1991 Poultry Science 70:234-240

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