Cargando…

Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal

The study aimed to measure variations in industrial process and nutritional variables of poultry by-product meal (PBM) in rendering plants from batch cookers. A total of 200 samples of low ash PBM with mineral matter (MM) content of 11% (LA, n = 104) or high ash with MM above 11% (HA, n = 96) were c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Volpato, Josiane Aparecida, Ribeiro, Leonir Bueno, Torezan, Guilherme Baú, da Silva, Ingrid Caroline, Martins, Isabela de Oliveira, Genova, Jansller Luiz, de Oliveira, Newton Tavares Escocard, Carvalho, Silvana Teixeira, Carvalho, Paulo Levi de Oliveira, Vasconcellos, Ricardo Souza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	PROCESSING AND PRODUCT
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189228/ https://www.ncbi.nlm.nih.gov/pubmed/35679677 http://dx.doi.org/10.1016/j.psj.2022.101926

Ejemplares similares

Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2023)

Partial replacement of soybean meal with different protein sources in piglet feed during the nursery phase
por: Genova, Jansller Luiz, et al.
Publicado: (2019)

Poultry processing and the application of microbiome mapping
por: Feye, K.M., et al.
Publicado: (2020)

Literature review: spectral imaging applied to poultry products
por: Falkovskaya, Anastasia, et al.
Publicado: (2020)

Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets
por: Koné, G.A., et al.
Publicado: (2022)

Meta-analysis to predict the effects of temperature stress on meat quality of poultry
por: Leishman, Emily M., et al.
Publicado: (2021)

Scientometric evaluation of 100-year history of Poultry Science (1921–2020)
por: Vaziri, Esmaeil, et al.
Publicado: (2022)

Impact of deep pectoral myopathy on chemical composition and quality parameters of chicken breast fillet
por: Giampietro-Ganeco, Aline, et al.
Publicado: (2021)

Cleaning and disinfection of transport crates for poultry – comparison of four treatments at slaughter plant
por: Dzieciolowski, T., et al.
Publicado: (2021)

Weight and volume estimation of poultry and products based on computer vision systems: a review
por: Nyalala, Innocent, et al.
Publicado: (2021)

Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs
por: Barbut, S.
Publicado: (2023)

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering
por: Kilci, Zeynep, et al.
Publicado: (2023)

The apoptotic and free radical–scavenging abilities of the protein hydrolysate obtained from chicken feather meal
por: Jeampakdee, Pichamon, et al.
Publicado: (2020)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?
por: Hayat, Muhammad Nizam, et al.
Publicado: (2023)

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
por: Costa Filho, Djalma Vitorino, et al.
Publicado: (2023)

Detection of previously frozen poultry through plastic lidding film using portable visible spectral imaging (443–726 NM)
por: Swanson, Anastasia, et al.
Publicado: (2021)

Quality of turkeys breast meat affected by white striping myopathy
por: Carvalho, Larissa Tátero, et al.
Publicado: (2021)

Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition
por: Boskovic Cabrol, Marija, et al.
Publicado: (2022)

Consumers’ perception towards eggs from laying hens fed commercial black soldier fly (Hermetia illucens) larvae meal-based feeds
por: Khaemba, Colleta Nabwile, et al.
Publicado: (2021)

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry
por: Yao, Wensheng, et al.
Publicado: (2020)

Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo
por: Villegas-Cayllahua, Erick Alonso, et al.
Publicado: (2023)

Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
por: Giampietro-Ganeco, Aline, et al.
Publicado: (2022)

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy
por: Villegas-Cayllahua, Erick Alonso, et al.
Publicado: (2023)

Conservation of the internal quality of eggs using a biodegradable coating
por: da S. Oliveira, Gabriel, et al.
Publicado: (2020)

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy
por: Francelino, Mainara Carolina, et al.
Publicado: (2023)

Effect of freezing on the quality of breast meat from broilers affected by White Striping myopathy
por: Pereira, Mateus R., et al.
Publicado: (2021)

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced
por: Toomer, Ondulla T., et al.
Publicado: (2020)

β-mannanase supplementation in diets reduced in 85 kcal metabolizable energy/kg containing xylanase-phytase improves gain to feed ratio, nutrient usage, and backfat thickness in finisher pigs
por: Genova, Jansller Luiz, et al.
Publicado: (2023)

Effect of reduced crude protein diets supplemented with free limiting amino acids on body weight, carcass yield, and breast meat quality in broiler chickens
por: Benahmed, Sahar, et al.
Publicado: (2023)

Performance and meat quality traits of slow-growing chickens stimulated in ovo with galactooligosaccharides and exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2022)

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
por: Lima, Juliana L., et al.
Publicado: (2021)

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems
por: Riggs, Montana R., et al.
Publicado: (2022)

Characterization of chicken muscle disorders through metabolomics, pathway analysis, and water relaxometry: a pilot study
por: Cônsolo, Nara R.B., et al.
Publicado: (2020)

In vitro pepsin digestibility and amino acid composition in soluble and residual fractions of hydrolyzed chicken feathers
por: Adler, S A, et al.
Publicado: (2018)

Suitability of layer-type male chicks for capon production
por: Murawska, Daria, et al.
Publicado: (2019)

Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
por: Song, D.H., et al.
Publicado: (2019)

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances
por: Semjon, Boris, et al.
Publicado: (2020)

Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
por: Pires, P.G.S., et al.
Publicado: (2019)

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks
por: Kokoszyński, Dariusz, et al.
Publicado: (2019)

Comparative study of indigenous chickens on the basis of their health and performance
por: Duah, Kingsley K., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_sn4eivf0dk1fcbae19nv60u2hs