Bioactive properties of glycosaminoglycans extracted from Turkey (Meleagris gallopavo) by-products

Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

“…These residues, which have little commercial value, are typically used in the production of animal feed. As a result, it is also critical economically to isolate valuable components such as gelatin, collagen, and bioactive peptides from these wastes and use them in the development of high‐value‐added products 12 . Nakano et al 13 .…”

“…The skin is considered to be an important by‐product of the poultry meat industry (chicken, duck, and turkey), and these residues, for which the ecological cost of treatment and disposal is significant, are targeted for the manufacture of oils and meals, which are used to generate animal feed. It is a by‐product, particularly in the manufacture of piece poultry meat 12,17 . Furthermore, studies on the use of turkey slaughter byproducts in gelatin extraction are limited compared to studies on chicken byproducts.…”

“…As a result, it is also critical economically to isolate valuable components such as gelatin, collagen, and bioactive peptides from these wastes and use them in the development of high-value-added products. 12 Nakano et al 13 demonstrated that poultry byproducts contain a high amount of collagen and that they can be a good source of gelatin extraction. Many studies have shown that gelatin can be produced from a variety of poultry wastes, including chicken skins, 14 chicken and turkey heads, 2 and mechanically deboned chicken and turkey residues.…”

“…It is a by-product, particularly in the manufacture of piece poultry meat. 12,17 Furthermore, studies on the use of turkey slaughter byproducts in gelatin extraction are limited compared to studies on chicken byproducts. To the best of our knowledge, gelatin production from turkey skin has not yet been investigated.…”