Academic literature on the topic 'Chicken feather meal'
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Journal articles on the topic "Chicken feather meal"
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Jumini, Sri. "Alternative fish feed production from waste chicken feathers." International Journal of Science and Applied Science: Conference Series 1, no. 2 (August 14, 2017): 144. http://dx.doi.org/10.20961/ijsascs.v1i2.5140.
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<p class="Abstract">In this This devotion has been done to provide education and training of the utilization of waste chicken manure, making flour chicken feathers as a fish feed alternative, that can overcome some of the problems that waste chicken feathers from the center cutting broiler chickens in the village Krasak enough, it causes pollution, and not used optimally; Low public awareness of awareness of environmental pollution; the lack of public knowledge about the utilization of waste chicken feathers, and processing technology, as well as to address the needs of fish feed more expensive, need alternative feed ingredients. This service program has provided insight to the public about waste chicken feathers so that it can be used as a new entrepreneurial startups. To achieve these objectives have been done of activity as follows: 1) Provide counseling and understanding of the community will be a negative impact on the environment of waste chicken feathers. 2) Provide counseling utilization of waste chicken feathers for people in nearby farms. 3) Make a chicken feather meal of chicken feather waste as an alternative fish feed to improve digestibility of chicken feathers. 3) The formation of the group for increasing the economic income of the family. This service activities program runs quite well with demonstrated some activity, namely: 1) Change Behavior Society (knowledge transfer); 2) Chicken Feather Extension Waste Utilization; 3) Making Unit Waste Chicken Feathers; 4) Establishment of New Business of Diversified Waste Chicken Feathers.</p>
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Adejumo, Isaac Oluseun, and Charles Oluwaseun Adetunji. "Production and evaluation of biodegraded feather meal using immobilised and crude enzyme from Bacillus subtilis on broiler chickens." Brazilian Journal of Biological Sciences 5, no. 10 (2018): 405–16. http://dx.doi.org/10.21472/bjbs.051017.
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The management of solid wastes has been a major concern to many cities of the world due to daily increasing rural-urban migration and globalization. Due to a greater consumption of poultry meat, the disposal of feather wastes has contributed to the daily increasing environmental pollution. Agricultural wastes (such as poultry feathers) are disposed by burning, which consequently constitute environmental pollution and their chemical or mechanical conversion into animal feed normally leads to minimization of amino acids. The application of biotechnology through the utilisation of enzymes is considered an easy and inexpensive means of producing valuable products from poultry feather wastes. Bacillus subtilis was isolated from a dumping site and the plates were incubated on nutrient agar. The treatments containing 200 mL each of crude enzyme, immobilized enzyme and sterilized water were added to the bioreactor for biodegradation of chicken feathers. After hydrolysis, the feathers were dried and the products labelled microbial biodegraded feather meal. The effect of temperature, keratinolytic activity and the influence of the immobilised and crude enzyme-degraded feather meal on broiler chickens were assessed. The optimal activity and biodegradative potential of the keratinolytic enzyme was observed as 45 oC and 48 h after fermentation, respectively. The weight gain of the birds fed immobilised enzyme-degraded feather meal-based diet compared with the control. The enzyme-degraded feather meal is safe for inclusion in broilers' diet and slight feeding manipulations could improve their performance.
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Kerr, Brian J., Pedro E. Urriola, Rajesh Jha, John E. Thomson, Shelby M. Curry, and Gerald C. Shurson. "Amino acid composition and digestible amino acid content in animal protein by-product meals fed to growing pigs1." Journal of Animal Science 97, no. 11 (October 6, 2019): 4540–47. http://dx.doi.org/10.1093/jas/skz294.
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Abstract An industry survey and animal experiment were conducted to evaluate the amino acid (AA) compositional variability and standardized ileal digestibility (SID) of AA in animal protein by-products fed to growing pigs. Animal protein by-product meals (212) were categorized into 8 groupings (blood meal, chicken by-product meal, chicken meal, feather meal, meat and bone meal, meat meal, poultry by-product meal, and poultry meal) and analyzed for total AA. Amino acid analysis among (e.g., Lys in blood meal averaged 9.20% compared with 2.31% for feather meal, DM basis) and within (e.g., Lys range of 1.54% in blood meal and 1.44% in feather meal, DM basis) the by-product classifications varied as expected, but on average the total AA values were similar to that reported in the literature. For the determination of the SID of AA, 15 barrows (average initial and final BW of 31.6 and 78.7 kg, respectively) were fitted with a T-cannula in the distal ileum and allotted to 15 diets over nine 7-d periods, resulting in 9 replications per diet. Pigs were fed a basal diet based on soybean meal and dehulled-degermed corn, 13 diets containing 17.5% animal protein by-product meal to partially replace a portion of the soybean meal and dehulled-degermed corn in the basal diet, or a N-free diet. Pigs were re-allotted to diets based on minimizing the number to times that the N-free diet would precede or follow feeding either of the blood or feather meal diets because of concern with inadequate diet consumption, as well as to prevent diets from being re-fed to the same pig during the next or subsequent periods. Values for the apparent ileal AA digestibility of each diet were determined, adjusted to SID based upon the endogenous AA losses determined by feeding the N-free diet, and the SID of AA in each animal protein by-product meal calculated using the difference procedure. The SID of AA varied among (e.g., SID of Lys averaged 91% in chicken meal but 47% in feather meal) and within (e.g., SID of Lys in three meat and bone meals was 80%, 71%, and 54%) the animal protein by-product meals, as would be expected and are consistent with variation reported in the literature. Overall, the data provide total AA composition for 212 samples and SID of AA for 13 samples of animal protein by-product meals, including data on their variability, which is critical for their use in feed formulation programs.
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Wilkie, Darryl C., Andrew G. Van Kessel, Lisa J. White, Bernard Laarveld, and Murray D. Drew. "Dietary amino acids affect intestinal Clostridium perfringens populations in broiler chickens." Canadian Journal of Animal Science 85, no. 2 (June 1, 2005): 185–93. http://dx.doi.org/10.4141/a04-070.
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An experiment was performed to examine the effect of protein source and dietary amino acid profile on intestinal levels of C. perfringens in broiler chickens. Broiler chickens (age = 14 d; n = 192) were fed diets containing 400 g kg-1 crude protein with fish meal, meat/bone meal, feather meal, corn gluten meal, soy protein concentrate, pea protein concentrate, or potato protein concentrate as the primary protein source along with a control diet containing 230 g kg-1 crude protein. The birds were orally inoculated daily, with 1 mL (~1.0 × 108 CFU mL-1) of an overnight culture of C. perfringens between 14 and 21 d of age, killed at 28 d of age and C. perfringens numbers in ileum and cecum were enumerated. Birds fed fish meal, meat/bone meal, feather meal and potato protein concentrate had significantly higher intestinal C. perfringens counts than the birds fed corn gluten meal, soy or pea protein concentrates or the control diet (P < 0.05). The glycine content of the diets and ileal contents was significantly, positively correlated with C. perfringens numbers in ileum and cecum. Dietary glycine may be an important factor in the intestinal overgrowth of C. perfringens in broiler chickens. Key words: Clostridium perfringens, broiler chicken, amino acid, glycine, necrotic enteritis
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Pourjavaheri, Firoozeh, Farzad Mohaddes, Robert A. Shanks, Michael Czajka, and Arun Gupta. "Effects of Different Purification Methods on Chicken Feather Keratin." Advanced Materials Research 941-944 (June 2014): 1184–87. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.1184.
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Every year billion kilograms of unused feathers result from the poultry industry worldwide, which in effect impose a difficult disposal process to the environment. Chicken feathers are considered as a valuable and renewable keratin protein source, which could be used advantageously in a number of applications as alternatives to feather meal and feather disposal. Although the potential applications of keratin derived from chicken feathers have been investigated, the initial purification phase has not been fully described in the literature. Original chicken feathers contain many biological organisms along with other contaminants after plucking. Unprocessed chicken feathers are considered as potentially hazardous biological materials due to the presence of blood borne pathogens; therefore, the decontamination process is very important. The purpose of this work is to compare the effects of different purification techniques on chicken feathers prior to keratin isolation. These processes include surfactant washing, soxhlet extraction with ethanol, ozone, and sodium chlorite solutions. Thermogravimetric analysis, vibrational spectroscopy, and wide angle X-ray scattering were used to characterise the purified feathers prior to keratin extraction.
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Rahayu, Sri, Muhamad Bata, and Winarto Hadi. "Substitusi Konsentrat Protein Menggunakan Tepung Bulu Ayam yang Diolah Secara Fisiko-Kimia dan Fermentasi Menggunakan Bacillus sp. Mts." Jurnal Agripet 14, no. 1 (April 1, 2014): 31–36. http://dx.doi.org/10.17969/agripet.v14i1.1202.
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(Protein concentrate substitution using feather meal processed by physico-chemistry and fermentatio)ABSTRACT. The objective of this research was to evaluate the effect of protein concentrate substitution using processed feather meal in growing layer-ration. Chicken feather meal was processed by physico-chemical techniques viz.soaking in 0.5% (b/v) NaOH and Na2S at 60°C and continued by fermentation using Bacillus sp. MTS. The method was experimental method with a Completely Randomized Design with five treatments that replicated for four times. The treatments tested was level of concentrate substitution i.e. 0, 4, 8, 12 and 16%. Protein concentrate substitution had no significantly effect (P 0.05) on growth, feed consumption and convertion of growing layer. Keratin meal from chicken feather can be applied in growing layer-ration 16% respectively or substitute the protein concentrate as much as 53%.
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Inkanuwat, Aurachorn, Romteera Sukaboon, Aphichart Karnchanatat, Papassara Sangtanoo, Tanatorn Saisavoey, Ake Pattaratanakun, Pravit Asawanonda, and Onrapak Reamtong. "Nitric Oxide Synthesis Inhibition and Anti-Inflammatory Effect of Polypeptide Isolated from Chicken Feather Meal in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages." Food technology and biotechnology 57, no. 2 (2019): 200–212. http://dx.doi.org/10.17113/ftb.57.02.19.5964.
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Nitric oxide (NO) plays a key role in the pathogenesis of inflammation and has been implicated in endotoxin-induced tissue injury. Chicken feather meal is a rich source of amino acids that may serve as a peptide hydrolysate to inhibit NO activity. Anti-inflammatory hydrolysates of chicken feather meal were prepared and fractionated into five samples based on molecular mass. The smallest fraction (<0.65 kDa) exhibited the highest NO inhibitory activity without cytotoxicity towards macrophage RAW 264.7 cells. Further subfractions were sufficient to obtain amino acid sequences by Q-TOF LC-MS/MS ESI analysis. Of these, the SNPSVAGVR (885.97 Da) peptide and its corresponding pure synthetic peptide have inhibitory activity against NO production by RAW 264.7 cells (IC50=(55.2±0.2) mM) without cytotoxicity. Reverse transcriptase polymerase chain reaction (RT-PCR) and quantitative real-time RT-PCR results revealed that the peptide of the obtained fraction reduced transcript expression levels of the pro-inflammatory cytokines iNOS, TNF-α, COX-2 and IL-6 in lipopolysaccharide-stimulated RAW 264.7 cells. These results suggest that the peptides derived from the chicken feather meal protein could potentially be used as a promising ingredient in functional foods or nutraceuticals against inflammatory diseases.
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Haryanto, Aris, Medania Purwaningr, Morsid Andityas, and Nastiti Wijayanti. "Effect of Chicken Feather Meal on the Feed Conversion Ratio and Blood Lipid Profile of Broiler Chickens." Asian Journal of Poultry Science 11, no. 2 (June 15, 2017): 64–69. http://dx.doi.org/10.3923/ajpsaj.2017.64.69.
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Tronina, Przemysław, and Fabiola Bubel. "Production of organic fertilizer from poultry feather wastes excluding the composting process." Polish Journal of Chemical Technology 10, no. 2 (January 1, 2008): 33–36. http://dx.doi.org/10.2478/v10026-008-0025-3.
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Production of organic fertilizer from poultry feather wastes excluding the composting process Chicken feathers generated in large quantities by the poultry industry are hazardous for the natural environment because of their poor digestibility and their potential as a source of microbiological pathogens. Currently, the main method of feather waste management is the production of feather meal by steam pressure cooking. This technology requires a high energy input. The high costs of hydrothermal degradation of these wastes are conducive to finding other alternative possibilities of poultry wastes management. This paper describes the feather-utilization method with calcium oxide treatment in a rotational reactor, which leads to the production of organic-mineral fertilizers. The effectiveness of this method has been tested in chemical and microbiological analyses. The results of the study confirm the possibility of the environmental usage of utilization-products.
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Wilujeng Ekawati, Arning, Ating Yuniarti, and Marsoedi Marsoedi. "Chicken Feather Silage Meal As A Fish Meal Protein Source Replacement In Feed Formula Of Pomfret (Colossoma macropomum)." Research Journal of Life Science 3, no. 2 (August 1, 2016): 98–108. http://dx.doi.org/10.21776/ub.rjls.2016.003.02.4.
Full textDissertations / Theses on the topic "Chicken feather meal"
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Gameiro, Mariana Isabel Correia D’Almeida Mendes. "Biodiesel production from chicken feather meal, combining biocatalysis and supercritical technology." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/11363.
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Chen, Kai-Ming, and 陳凱銘. "Effect of Maggot Meal (Musca domestica) for the Red-Feather Taiwan Country Chicken Carcass Characteristics, Meat Quality and Flavor." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/09456449796375855549.
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碩士國立中興大學
動物科學系所
103
In this study, dropping maggot meal (DMM), visceral maggot meal (VMM) and bran maggot meal (BMM) as a source of animal protein for red-feather Taiwan country chicken, to explore the effect of maggot meal added to experiment chicken diets for grow performance, meat characteristic, and sensory evaluation. Experiment one, use 150 day-old commercial red-feather country chicken, random divided into four groups, for a period fourteen weeks of animal experiment. Four treatment groups were with equal energy and protein as follows: control feed (diet without animal protein source, CF), fish meal feed (diet containing fish meal, FF), dropping maggot meal feed (diet containing dropping maggot meal, DMF), and visceral maggot meal feed (diet containing visceral maggot meal). Each group was fed ad libitum, and recorded chickens body weight every week and feed consumption daily for grow performance. After fourteen-week, slaughter experiment chicken, and sampling breast and thigh to measure meat characteristic and sensory evaluation. Experiment second, use 170 day-old commercial red-feather country chicken, random divided into four groups, for a period five week to fourteen week of animal experiment. Four treatment groups were with equal energy and protein as follows: CF, FF DMF and BMF (diet containing bran maggot meal, BMF). Brooding period (0-4 weeks) give CF diet only, and begin animal experiment at five-week. Each group was fed ad libitum, and recorded chickens body weight every week and feed consumption daily for grow performance. After fourteen-week, slaughter experiment chicken, and sampling breast and thigh to measure meat characteristic and sensory evaluation. The result showed: first experiment, proximate composition of feed ingredients, gross energy and crude fat, DMM and VMM were significantly higher than SBM and FM (p < 0.05). Crude protein, calcium and phosphorus, FM was significantly higher than SBM, DMM and VMM (p < 0.05). Growth performance, DMF and VMF had great feed conversion ratio than others treatments. No significant differences between the carcass characteristic for each treatment group. Breast and thigh proximate analysis, breast crude fat, FF, DMF and VMF were significantly higher than CF (p < 0.05). Breast and thigh color, a* value, b* value and saturation DMF and VMF were significantly higher than CF and FF (p < 0.05). Water-holding capacity, drip-loss and collagen content, no significant differences among the treatment groups. Cooking-loss value, thigh VMF was significantly higher than CF, FF and DMF (p < 0.05). Shear force value, breast CF was significantly higher than FF, DMF and VMF (p < 0.05). Muscle fiber density, breast CF and VMF were significantly higher than FF (p < 0.05). Amino acid composition, each treatments of breast and thigh had similarity result.. Fatty acid composition, breast and thigh fatty acid composition had similarity with the fatty acid of feed ingredients. Sensory evaluation, breast, Odor, CF, FF and DMF were significantly higher than VMF (p < 0.05). Second experiment, proximate analysis of feed ingredient, gross energy and crude fat of DMM and BMM were significantly higher than SBM and FM (p < 0.05), crude protein, calcium and phosphorus, FM was significantly higher than SBM, DMM and VMM (p <0.05 ). Growth performance, 5-14 weeks feed conversion ratio, CF was significantly higher than DMF and BMF (p < 0.05). Carcass weight, FF, DMF and BMF were significantly higher than CF (p < 0.05). Breast color, a* value, b* value and saturation BMF was relatively higher than other treatments. Water-holding capacity, breast CF and FF were significantly higher than DMF and BMF (p < 0.05), thigh CF was significant higher than FF, DMF and BMF (p < 0.05). Cooking-loss, breast CF and BMF were significantly higher than FF (p < 0.05), thigh BMF was significantly higher than FF and DMF (p < 0.05). Collagen content, thigh BMF was significantly higher than CF, FF and DMF (p < 0.05). Shear force value, breast DMF was significantly higher than CF, FF and BMF (p < 0.05), thigh BMF was significantly higher than the CF, FF and DMF (p < 0.05). Texture profile analysis, breast and thigh, DMF, CF and FF had similarity result. Sensory evaluation of breast and thigh were no significant differences between the treatments. Economic analysis, first and second experiment, DMF income, gross profit, rate of profit, gross profit per three kilograms, relative gains are highest. In conclusion, offer dropping maggot meal (DMM) as a protein sources, could raise Red-feather Taiwan country chicken feed conversion ratio, maintain carcass characteristics, meat quality and flavors, also improved the economic efficiency. Not only can effectively use of poultry industry waste but enhance the benefits of the poultry industry, to the poultry industry will be a big help.
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CHENG, CHING-AN, and 鄭慶安. "The Effect of Adding Sorghum Distillery Residue, Alfalfa Meal, Lasalocid, Monensin and Methanotrophic Bacteria on the Methane Emission of Taiwan Male Black-Feather Native chickens." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3jwdf9.
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碩士東海大學
畜產與生物科技學系
106
The objective of this experiment was to investigate the effect of adding sorghum distillery residue (SDR), alfalfa meal, lasalocid, monensin and methanotrophic bacteria on the methane emission of Taiwan male black-feather native chickens were in vitro and in vivo. The test treatment group was feeding 0, 15 and 30% alfalfa meal, and 0, 10, 20 and 30% SDR, and adding different concentration of saponin, tannin, lasalocid and monensin treatment group, respectively for the determination of the study, and the use of methanotrophic bacteria for various stages of research. The results showed that the addition of alfalfa meal and SDR treatment group could inhibit on methane emission in Taiwan male black-feather native chickens (P < 0.05). While the addition of different concentrations of saponin and tannin treatment group were all inhibited by higher concentration. The effect of chicken cecal discharge was better (P < 0.05). Adding SDR and alfalfa meal inhibit methane production about 49% and 54% compared with the control, respectively. The higher the concentration of lasalocid and monensin, the better the effect of inhibit methane emission (P < 0.05). The use of methanotrophic bacteria capsules to feed chickens has the ability to effectively inhibit methane emissions from chickens in the cecum. In conclusion, adding SDR, alfalfa meal, lasalocid, monensin and methanotrophic bacteria have the effect of reducing methane emissions of Taiwan male black-feather country inhibit the greenhouse gas production in the environment and improving the greenhouse effect.
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Tsai, Tzung-Cheng, and 蔡宗騁. "Evaluation of Growth Performance and Blood characteristics of Red-feathered Taiwan Country Chickens Fed on Musca domestica Maggot Meal as a Feed Supplement." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/sx2pc5.
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碩士國立中興大學
動物科學系所
104
The aim of this study was conducted to evaluate the nutrition value of maggot meal and its effects on growth performance and health status of red-feathered taiwan country chickens. First, the chicken dropping-substrate maggot meal （DMM）, chicken visceral-substrate maggot meal （VMM） and bran-substrate maggot meal （BMM） were analyzed for crude protein and amino acids profile. The results showed the crude protein content, methionine and lysine of maggot meal were higher than SBM, but lower than FM except lysine. In the animal trial stage 1, one hundred fifty-four red-feathered taiwan country chickens were fed with four treatment diets containing protein sources from soybean meal （SBM）, FM, DMM, and VMM. No differences were observed in chickens body weight gain （BWG）. In addition, DMM group have lower feed intake （FI） and better feed conversion rate （FCR） in growing and finishing periods. Moreover, the protein digestibility of DMM diet is better than FM diet in starter period and the protein digestibility of DMM diet is comparable with FM diet. DMM group has higher ammonia concentration in feces and higher pH in ileal content in grower period, but no significant difference was observed in blood characters in all groups. In the animal trial stage 2, two hundred thirty-four red-feathered taiwan country chickens were fed with four treatment diets containing protein sources form SBM, FM, DMM, and BMM form grower period to finishing period. The results showed that body weight gains of DMM and BMM groups were similar to FM group, and were better than SBM group in grower period and finisher period. Significant increase of blood urea nitrogen, uric acid and globulin of plasma was observed in DMM group in finisher period. In conclusion, the amino acid profile and protein content of DMM are superior to SBM and similar to FM. Broilers’ diets supplied with DMM showed similar BWG comparable to that with SBM and FM supplements. Our results showed the potential of using DMM to replace FM in poultry diets, but further studies would still be needed on evaluating protein metabolism, organ pathology and blood analysis.
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Chumngoen, Wanwisa, and 李鳳嬌. "Investigation of the thermal treatments on quality attributes of black-feathered native and broiler chicken meat and interpretation of the relationship between parameters." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/76492379706693392289.
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博士國立中興大學
動物科學系所
104
Chicken meat is well-accepted as a healthier food option compared to red meat. Chicken offers several advantages over red meat that account for an increasing trend in chicken consumption. The unique organoleptic characteristics of native chicken are preferred for the rich flavors and superior texture. Promoting the consumption of Taiwan native chicken (TNC) meat is critical to the industry. Studies on the physicochemical characteristics and descriptive sensory analysis, as well as the relationship between instrumental attributes and human sensory attributes of the TNC and commercial broiler (BR) meat should be conducted. Additionally, the thermal treatment considerably influences the quality and palatability of cooked meat. Therefore, the objectives of this study was to investigate the thermal treatment on physicochemical characteristics, descriptive sensory analysis, and microstructural properties of chicken meat and interpretation of the relationship between meat parameters. In the experiment 1, it was found that both chicken breeds had significant difference in juiciness, flavor, and meat texture, whereas TNC meat had lower cooking loss after cooking, as a result to higher moisture release and oily mouth coat when analyzed by sensory analysis. The TNC meat had higher textural sensory attributes and provided more intense chicken flavors than BR meat. It clearly demonstrated that the sensory textural attributes vary between BR and TNC meat, and the instrumental texture attributes (e.g., collagen, shear force, cooking loss) were highly correlated with sensory textural attributes (r ≈ 0.7 to 0.9) and influenced cooked meat eating qualities greatly. In the experiment 2, TNC and BR breast meat were heated with various end-point temperatures (50–95°C). With increasing end-point temperature, the cooking loss, collagen solubility, shear force value, and hardness of samples increased in both breeds. BR and TNC meats performed differently upon heating in certain characteristics. The textural attributes had highly correlated with the level of protein solubility and cooking loss of meat. In the experiment 3, the influence of cooking conditions, including laboratory condition “in-bag cooking (BC)”, and real life cooking condition “cooked directly in hot water (WC)”, on the quality of TNC breast meat was evaluated. The results revealed that no significant differences were observed in quality attributes including shear force, collagen solubility, microstructures, redness, yellowness, and descriptive sensory characteristics between treatments. However, BC meat had significantly higher lightness, cooking loss and lower protein solubility after cooking. In experiment 4, TNC breast meat was heated using different cooking methods including, moist-heat (water-cooking; WC) and dry-heat (oven-cooking; OC). The results showed that the OC meat had a significantly higher cooking time, cooking loss, shear force values and darker color than WC meat. Protein solubility decreased after cooking in both cooking methods; however no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.05). The fibril shrinkage was noticeable in OC meat (P < 0.05). Descriptive sensory analysis revealed that WC meat exhibited higher moisture release and lower textural attributes, while OC method enhanced the color and chickeny flavor of TNC meat. In conclusion, descriptive sensory analysis is capable to identifying and quantifying the important sensory attributes of foods, especially the unique organoleptic characteristics of chicken meat. High relationships of sensory attributes and physicochemical characteristics provide accuracy of information regarding the instrumental and sensory measurements. Moreover, in this study scientifically assessed the effects of different thermal treatments considerably influence the quality and palatability of cooked meat. Therefore, the producers could utilize the information to manufacture poultry products with more desirable qualities.
Book chapters on the topic "Chicken feather meal"
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He, Wenliang, Peng Li, and Guoyao Wu. "Amino Acid Nutrition and Metabolism in Chickens." In Advances in Experimental Medicine and Biology, 109–31. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54462-1_7.
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AbstractBoth poultry meat and eggs provide high-quality animal protein [containing sufficient amounts and proper ratios of amino acids (AAs)] for human consumption and, therefore, play an important role in the growth, development, and health of all individuals. Because there are growing concerns about the suboptimal efficiencies of poultry production and its impact on environmental sustainability, much attention has been paid to the formulation of low-protein diets and precision nutrition through the addition of low-cost crystalline AAs or alternative sources of animal-protein feedstuffs. This necessitates a better understanding of AA nutrition and metabolism in chickens. Although historic nutrition research has focused on nutritionally essential amino acids (EAAs) that are not synthesized or are inadequately synthesized in the body, increasing evidence shows that the traditionally classified nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, have physiological and regulatory roles other than protein synthesis in chicken growth and egg production. In addition, like other avian species, chickens do not synthesize adequately glycine or proline (the most abundant AAs in the body but present in plant-source feedstuffs at low content) relative to their nutritional and physiological needs. Therefore, these two AAs must be sufficient in poultry diets. Animal proteins (including ruminant meat & bone meal and hydrolyzed feather meal) are abundant sources of both glycine and proline in chicken nutrition. Clearly, chickens (including broilers and laying hens) have dietary requirements for all proteinogenic AAs to achieve their maximum productivity and maintain optimum health particularly under adverse conditions such as heat stress and disease. This is a paradigm shift in poultry nutrition from the 70-year-old “ideal protein” concept that concerned only about EAAs to the focus of functional AAs that include both EAAs and NEAAs.
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Suyama, Kyozo, Kyozo Fukazawa, and Hiroshi Suzumura. "Biosorption of Precious Metal Ions by Chicken Feather." In Seventeenth Symposium on Biotechnology for Fuels and Chemicals, 67–74. Totowa, NJ: Humana Press, 1996. http://dx.doi.org/10.1007/978-1-4612-0223-3_7.
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Kumar, Jitendra. "Microbial Hydrolysed Feather Protein as a Source of Amino Acids and Protein in the Diets of Animals Including Poultry." In Advances in Poultry Nutrition Research [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96925.
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Feathers are hard waste products, mainly composed of hard β-keratin, and are produced in large quantities in commercial poultry processing plants. Therefore, their industrial utilization is important economically as well as environmentally. Feathers degradation through keratinolytic microorganisms has been considered as an important method for efficient bioconversion, nutritional enhancement and eco-friendliness. The use of crude keratinase significantly increased the amino acid digestibility of raw feathers and commercial feather meal. This enzyme increased the digestibility of commercial feather meal and could replace as much as 7% of the dietary protein for growing chicks. However, feathers are currently utilized on a limited basis as a dietary protein supplement for animal feed because feather meal production is an expensive process, requiring significant amounts of energy. This review paper explains the nutritive value of feathers which makes suitable and inexpensive animal and poultry feed.
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Hoffmann, Roald, and Pierre Laszlo. "The Say of Things." In Roald Hoffmann on the Philosophy, Art, and Science of Chemistry. Oxford University Press, 2012. http://dx.doi.org/10.1093/oso/9780199755905.003.0020.
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In search of a chemical conversation, we are on a farm in Uniow, a little Ukrainian village in Austro-Hungarian Galicia, just before the onset of World War I. In the farm yard we see a big, steaming, lead-lined iron pot. The men have mixed some potash in it (no, not the pure chemical with composition KOH from a chemical supply company, but the real ash from burning good poplar) and quicklime, to a thickness that an egg—plenty of eggs here, judging from the roaming chickens—floats on it. Elsewhere in the yard, women are straining kitchen grease, suet, pig bones, rancid butter, the poor parts skimmed off the goose fat (the best of which had been set to cool, cracklings and all). This mix doesn’t smell good; they would rather toss the kitchen leavings and bones into the great iron pot, but the fat must be free of meat, bones, and solids for the process to work. They are making soap. Not that we had to go that far, near where one of us was born, for soap was prepared in this way on farms from medieval times until the twentieth century. Fat was boiled up with lye (what the potash and quicklime made). The reaction was slow—days of heating and stirring until the lye was used up, and a chicken feather would no longer dissolve in the brew. One learned not to get the lye on one’s hands. The product of a simple chemical reaction was then left in the sun for a week, stirred until a paste formed. Then it was shaped into blocks and set out on wood to dry. And inside the steaming pot, deep inside, where the fat and the lye are reacting? There is the conversation we are after, a hellishly animated molecular conversation. The lye that formed was an alkaline mixture of KOH, Ca(OH)2, and NaOH. In the vat one had hydroxide (OH-) ions, and K+, Ca2+, Na+ all surrounded in dynamic array and disarray by water molecules. Contaminants aside, the fat molecules are compounds called esters, in which an organic base, glycerol, combines with three long-chain hydrocarbon chains.
Conference papers on the topic "Chicken feather meal"
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Asmara, Rosa Andrie, Qonitatul Hasanah, Faisal Rahutomo, Erfan Rohadi, Indrazno Siradjuddin, Ferdian Ronilaya, and Anik Nur Handayani. "Chicken Meat Freshness Identification using Colors and Textures Feature." In 2018 Joint 7th International Conference on Informatics, Electronics & Vision (ICIEV) and 2018 2nd International Conference on Imaging, Vision & Pattern Recognition (icIVPR). IEEE, 2018. http://dx.doi.org/10.1109/iciev.2018.8640992.
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Asmara, Rosa Andrie, Faisal Rahutomo, Qonitatul Hasanah, and Cahya Rahmad. "Chicken meat freshness identification using the histogram color feature." In 2017 International Conference on Sustainable Information Engineering and Technology (SIET). IEEE, 2017. http://dx.doi.org/10.1109/siet.2017.8304109.
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