Poultry by-products, reserve for growth of export potential of the industry

Roiter, L M; Zazykina, L.A.; Eremeeva, N.A.

doi:10.1088/1755-1315/341/1/012209

Cited by 3 publications

(5 citation statements)

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“…Poultry products are now the most important source of animal protein in many countries around the world, and this trend underscores the importance of the poultry processing industry and is driving its continued growth [2]. Today, for many poultry processing enterprises, the problem of rational use of agricultural poultry by-products, rich in proteins, is relevant [3]. Heads, legs, ridges, and gizzards are by-products formed during the primary processing of poultry and are of limited use in modern food production [4].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

2021

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In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.

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Section: Introductionmentioning

confidence: 99%

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

2021

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“…The yield of gizzards, heads and combs separately was defined as a percentage of the processed raw materials. Also, in the raw material the following physical and chemical parameters were determined according to generally accepted methods: the mass fraction of protein 1 , of moisture 2 , fat 3 and ash 4 .…”

Section: Objects and Methodsmentioning

confidence: 99%

“…To improve the functional and technological parameters of the gizzards and combs of brood chickens, they were treated with the probiotic starter culture "Propionix" (LLC "Propionix", Moscow), which is a concentrated microbial mass of the Propionibacterium freudenreichii subsp. shermanii -KM 186 with an activity of 10 10 -10 11 CFU / cm 3 .…”

Section: Objects and Methodsmentioning

confidence: 99%

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The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

Зинина

Merenkova

Gavrilova

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria.

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“…Researchers have worked to optimize the physicochemical conditions for obtaining CSK2 keratinase from feathers and suggest its application as a bio additive in detergent formulations (Nnolim & Nwodo, 2020). Keratin protein solutions can also be used for medical purposes, such as in bone replacement and bone grafting (Roiter et al, 2019).…”

Section: Feather Processingmentioning

confidence: 99%

Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors

2022

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Poultry processing is characterized by the accumulation of significant volumes of industrial waste (manure, waste from the incubation and slaughter of poultry, feathers, and carcasses). The overall purpose of this review is to analyze the current global practice of recycling poultry waste and by-products and to study the technological prospects for modifying their properties in terms of obtaining value-added products and preventing environmental pollution. Processing agricultural raw materials in a waste-free production cycle is based on certain economic and ecological aspects. The variety of morphological structures and chemical compositions of by-products and waste allows to obtain valuable components using a wide range of modern processing technologies. The use of recycled waste and by-products of poultry processing varies widely: from applications in food technologies to the production of biofuels. Many researchers strive to develop efficient technologies for converting secondary poultry products; a great deal of attention is paid to enzyme-based technologies, which have been improved significantly.

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Poultry by-products, reserve for growth of export potential of the industry

Cited by 3 publications

References 1 publication

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates

The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors

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