Oxidative stability and nutritional quality of poultry by-product meal: An approach from the raw material to the finished product

Ribeiro, Leonir Bueno; Bánkuti, Ferenc Istvan; Silva, Mayara Uana da; Ribeiro, Priscila Martins; Silva, Jeice Munaretto; Sato, Joyce; Bortolo, Marcelino; Vasconcellos, Ricardo Souza

doi:10.1016/j.anifeedsci.2019.114226

Cited by 11 publications

(14 citation statements)

References 35 publications

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“…As shown in Figure 4 , the MHC and FM profiles were mostly overlapping, while MMs displayed a substantially different pattern, suggesting a potential partial degradation of proteins, as evidenced by the presence of smear on the gel instead of net bands [ 59 ]. This is in agreement with the fact that MMs are produced through an intensive process that may determine a partial degradation of the raw material [ 4 , 5 , 6 , 7 , 8 , 9 ]. The absence of smear, which would account for smaller peptides, in the lower part of the gel of MM samples, suggested that their dimensions were so small (smaller than 10 kDa) that they had not been retained during the electrophoretic run.…”

Section: Discussionsupporting

confidence: 84%

“…These MMs are mainly used by pet food manufacturers to increase the amino acid (AA) content of pet kibbles in order to make complete feedstuffs. However, the intensive industrial process that MMs undergo may have a negative impact on their digestibility and cause the onset of oxidation processes and partial degradation of the raw materials [ 4 , 5 ]. Moreover, inappropriate storage conditions could give rise to the proliferation of microorganisms, which degrade the organic component, leading to the development of harmful products, such as biogenic amines [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food

Montegiove

Pellegrino

Emiliani

et al. 2021

Animals

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The majority of dry pet food currently on the market is produced using fresh meats (FMs) and especially meat meals (MMs) as the main protein source. The transport and storage conditions of the raw materials, together with thermal and mechanical treatments in the case of MMs, may result in undesirable alterations of food products and their protein content. This study was conducted to analyze the protein component of three different kinds of raw materials used for dry pet food production, i.e., chicken, pork, and salmon. The quantitative analysis of the protein component was determined using the traditional Kjeldahl method and near-infrared (NIR) spectroscopy, and an alternative method, i.e., the Bradford assay, while the qualitative analysis was performed through SDS-PAGE, followed by Coomassie Blue staining. The amino acid (AA) profile was also evaluated by quadrupole time-of-flight liquid chromatography/mass spectrometry (Q-TOF LC/MS). In addition, the digestibility was tested through in vitro gastric and small intestine digestion simulation. Statistical analysis was performed by the Student’s t-test, and data are reported as mean ± SEM, n = 10 (p < 0.05). The results showed that the MMs are lower in quality compared to FMs, both in terms of protein bioavailability and digestibility, having a lower soluble protein (SP) content (chicken MM = 8.6 g SP/100 g dry sample; pork MM = 6.2 g SP/100 g dry sample; salmon MM = 7.9 g SP/100 g dry sample) compared to FMs (chicken FM = 14.6 g SP/100 g dry sample; pork FM = 15.1 g SP/100 g dry sample; salmon FM = 13.7 g SP/100 g dry sample). FMs appear, therefore, to be higher-quality ingredients for pet food production. Moreover, the Bradford assay proved to be a quick and simple method to better estimate protein bioavailability in the raw materials used for dry pet food production, thanks to its correlation with the in vitro digestibility.

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Section: Discussionsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food

Montegiove

Pellegrino

Emiliani

et al. 2021

Animals

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“…Given the results, this work focuses on the standardization of the parameters of the blood meal production process to obtain a robust operation process in order to get the quality and productivity requirements. The study was conducted through the design of experiments with a 2 k factorial design, which has been used in different studies (Lebouachera et al, 2019;Piñeres-Espitia, Cama-Pinto, De la Rosa, Estevez, & Cama-Pinto, 2017;Ribeiro et al, 2019;Romero-Conrado, Suárez-Agudelo, Macías-Jiménez, Gómez-Charris, & Lozano-Ayarza, 2017).…”

Section: Introductionmentioning

confidence: 99%

Standardization of blood meal production process at a rendering plant using design of experiments

Bernal

Clavijo

Ortiz

2021

Semina: Ciênc. Agrár.

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This research focuses on the standardization of the blood meal production process at a Colombian rendering plant through a design of experiments. Initially, 108 samples of blood meal were taken where only 23% achieved the moisture target (7.5% to 8.5%). Therefore, an analysis of the measurement system was performed using a repeatability and reproducibility (R&R) study. Results showed that 39.96% of the observed variability was caused by the measurement system that was out of control. So, it was necessary to improve the method of sampling reducing the participation of the measurement system in the variability of the process to only 3.79%. Later, several experiments were accomplished with a 2k factorial design. Each experiment consisted of a response variable (blood meal moisture), two controllable factors (drying chamber temperature and percentage of rotation of the metering screw), and an uncontrollable factor (initial blood meal moisture). Finally, experiments were carried out and validated observing that, with a drying chamber temperature of 160 °C and a percentage of screw rotation of 29%, more than 97% of the blood meal was according to the moisture target. In conclusion, is confirmed that the design of experiments is a tool that allows a clear path towards optimization and standardization of processes.

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“…One of the most important indicators of the maintenance of oil quality is its oxidative stability (Tan et al, 2017), which is influenced by the fatty acid composition, antioxidant content, presence of other minor compounds (Durmaz & Gökmen, 2019), excessive drying or overheating (Ribeiro et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

Rocha¹,

Bertechini²,

Teixeira³

et al. 2021

Semina: Ciênc. Agrár.

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The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

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Oxidative stability and nutritional quality of poultry by-product meal: An approach from the raw material to the finished product

Cited by 11 publications

References 35 publications

An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food

An Alternative Approach to Evaluate the Quality of Protein-Based Raw Materials for Dry Pet Food

Standardization of blood meal production process at a rendering plant using design of experiments

Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

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