RESUMO.O crescimento contínuo da indústria de alimentos resulta em uma grande quantidade de resíduos provindos dos frigoríficos de abate animais. O processamento dessa carne resulta em uma enorme quantidade de resíduos. A quantidade de resíduos produzidos além de ser uma grande perda de coprodutos com amplo potencial para reuso na cadeia produtiva, também causam sérios problemas de gestão, tanto do ponto de vista econômico como ambiental. Um dos resíduos gerados são as farinhas de origem animal (FOA), ingrediente rico em proteína, minerais e fonte energia em para rações de animais monogástricos. O uso de enzimas se torna uma estratégia interessante, pois podem tornar as FOA em ingrediente de maior valor nutricional. A suplementação enzimática beneficia a digestão e a absorção dos ingredientes, e sua adição em farinhas de origem animal pode melhorar a qualidade nutricional das rações e, consequentemente, o desempenho dos frangos. Esta revisão apresenta uma discussão sobre as enzimas uteis para nutrição de animais, principalmente as proteases utilizadas na hidrolise de resíduos proteicos, como as FOA. Palavras-chave: alimentos, avicultura, enzimas, nutriçãoUse of enzymes to increase the nutritional quality of animal meal for feed production.ABSTRACT. The continued growth of the food industry results in a large amount of animal slaughterhouse waste. The processing of this meat results in a huge amount of coproduct. The large amount of waste produced besides being a great loss of material with great potential for reuse in the productive chain, also causes serious management problems, both economic and environmental. One of the residues generated is animal meal (FOA), an ingredient rich in proteins, minerals and energy source in rations of monogastric animals. The use of enzymes becomes an interesting strategy because they can make FOA an ingredient of greater nutritional value. Enzyme supplementation benefits the digestion and absorption of the ingredients, and their addition in animal meal can improve the nutritional quality of the rations and, consequently, the performance of the chickens. This review presents a discussion on enzymes useful for animal nutrition, especially the proteases used in the hydrolysis of protein residues, such as FOA.

The use of soy by-products in poultry feed has proven to be an important sustainable alternative, being capable of minimizing the environmental damage caused by the disposal of these residues and at the same time reducing the cost of production. However, for the use of these by-products in poultry feeding, it is necessary to know their chemical composition, antinutritional factors and also necessary measures to reduce these factors, as well as the best levels of inclusion that must meet the nutritional requirements of the animals in each production phase. In this context, the purpose of this review is to demonstrate the potential use of soy by-products (soy husk, soy acid oil, glycerin, soybean chopsticks, soy gum and okara) in the feeding of broilers, laying hens and cutting and laying quails, as well as the adverse effects that each can cause on animal performance. To carry out this review, analysis was carried out in several scientific studies that used soy by-products in the feeding of broilers and laying hens. It can be concluded that the potential for using soy by-products in Brazil is enormous, which expands the alternative ingredients that can replace soybean meals in poultry feed, without causing damage to performance, intestinal health, biochemical and hematological parameters, in addition to reduce the environmental pollution generated by the inappropriate disposal of these residues, as these ingredients could be a way to reduce the costs of diets.

There is currently a growing interest of animal nutritionists and farmers in the use of by-products and/or agro-industrial residues in feeds. The purpose is to reduce production costs, since feed represents nearly 70% of the cost of production, as well as to allocate waste properly, minimizing potential environmental impacts. The characteristics of the residues used and their physical and/ or chemical limitations should be known, providing nutritionist with the correct information for the best choice and use of these ingredients for animal nutrition. This study aims to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds. Samples of animal-origin meals – AOM (n=210), hydrolyzed feather meals (n=70), chicken offal meal (n=70), and pig offal meal (n=70) were evaluated. The following variables were determined: moisture, crude protein, amino acids, ethereal extract, ash content, FAO grain size analysis, and protein digestibility. Peroxide and acidity levels were determined to evaluate the oxidative process. The microbiological quality of AOM evaluated by the presence/absence of Salmonella spp.; the apparent metabolizable energy was verified by the indirect method using prediction equations. The amounts of proteins, minerals, amino acids, and energy differed from those reported in the literature. These results were possibly due to the different operational processes performed in each one of the experiments, as well as the proportions of constituents in the compared raw materials compared. Moreover, we observed that the AOM is within the Brazilian hygienic-sanitary standards.

In coturniculture nutrition is the factor that most burdens production costs, thus studies with the use of foods alternative to corn and soybean meal, has grown considerably throughout Brazil, due to the great potential of agroindustry production of parents who generates numerous co-products or by-products that have sufficient nutritional quality to be placed in the rations without interfering with the performance or quality of the final product, making it possible to reduce the polluting potential of these co-products when discarded inappropriately. In this context, the aim of this review is to address some alternative foods that are used in the feeding of cutting quails, as well as their effects on zootechnical performance in the different stages of breeding of these birds and also their effects on the quality of the final product. To perform this review, an analysis of scientific studies that used alternative foods in diets of quail was made, showing their effects. It can be concluded that various alternative foods such as acerola residue, licuri bagasse, guava meal, crambe meal, passion fruit residue, cashew nut meal, soybean husk and fodder palm meal can be used to feed meat-type quails, assisting in the reduction of diet costs without influence on the zootechnical characteristics.

In the pelleting process, mash feed passes through a conditioner were it is exposed to steam under high pressure and pushed through the die to form pellets. To determine the effect of adding different amounts of water and different thermal processing parameters on the pellet conversion percentage, pellet durability index (PDI) and solubility of protein in KOH of broiler feed. The processing factors were combined in a 4x2 factorial scheme: four moisture addition levels (0%; 0.7%; 1.4%; 2.1%), and two thermal processes (conditioning-pelleting or conditioning-expanding-pelleting). Eight samples of each treatment were collected to evaluate quality parameters. The feed used in this study was a typical corn-soybean broiler diet processed in a commercial feed mill. The pellet conversion percentage and PDI responded linearly and positively in the range of 0 to 2.1% moisture addition. Positive and linear equations relating moisture addition in the conditioner with pellet conversion percentage and PDI were obtained (p<0.001). Expansion improved PDI and pellet percentage respectively by 18% and 21% when compared to simple conditioning-pelleting feed processing. However, an adverse effect on protein quality was observed when higher processing temperature was used. No particle size effect was observed for conditioned-expanded-pelleted feed. Medium particle size resulted in better PDI and higher pellet conversion percentage (p < 0.001) compared to coarse grinding (% pellets – 66.97% versus 64.96%; PDI – 77.30% versus 66.10%).