2000
DOI: 10.1093/ps/79.12.1775
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Effect of pressure processing on amino acid digestibility of meat and bone meal for poultry

Abstract: In the future, it may become desirable or required to process meat and bone meal (MBM) under pressure to reduce human health concerns associated with bovine spongiform encephalopathy (BSE). Therefore, three experiments evaluated the effects of different processing pressures on the digestibility of amino acids (AA) in MBM when the pressure processing was done after typical rendering (Experiments 1 and 2) or during the initial rendering process of raw materials (Experiment 3). Processing pressures varied from 0 … Show more

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Cited by 43 publications
(39 citation statements)
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“…Furthermore, the chemical composition of the MBMs is dependent on the raw materials used, different systems, temperature and time for processing the MBMs (Shirley;Parsons, 2000), which partially explains the variation observed between the predicted ME, using the adjusted prediction equations, and the ME values observed in other metabolism assays.…”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, the chemical composition of the MBMs is dependent on the raw materials used, different systems, temperature and time for processing the MBMs (Shirley;Parsons, 2000), which partially explains the variation observed between the predicted ME, using the adjusted prediction equations, and the ME values observed in other metabolism assays.…”
Section: Resultsmentioning
confidence: 99%
“…O processamento da farinhas animais na graxaria, especificamente a temperatura, a pressão e o tempo empregados, também pode comprometer a qualidade do produto, seja carbonizando matéria orgânica, diminuindo a digestibilidade total, seja tornando aminoácidos específi-cos indisponíveis. Essas variações têm reflexo direto na qualidade protéica destes ingredientes, podendo ocasionar grandes diferenças entre batidas e principalmente entre fornecedores destes subprodutos (Parsons et al,1997;Shirley & Parsons, 2000;Johnson et al, 1998). Johnson et al (1998) estudaram a digestibilidade de aminoácidos da farinha de carne e ossos processada em alta (145 o C) ou baixa temperatura (110 o C) e encontraram, respectivamente, coeficientes de digestibilidade aparente médios de 79,2 e 86,4% para os aminoácidos essenciais e de 75,2 e 84% para aminoácidos totais, demonstrando a grande influência do processamento sobre a digestibilidade.…”
Section: A B C Means Of the Same Nutrient Without A Common Letter Dunclassified
“…A discrepância dos valores pode ser devida à variação na proporção das matérias-primas utilizadas, dos sistemas, da temperatura e do tempo de processamento a que esses ingredientes são submetidos (Shirley & Parsons, 2000).…”
Section: Introductionunclassified