Journal articles: 'Poultry fat'

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KIEL, RINARA C., JENNIFER N. MARTIN, DALE R. WOERNER, RACHEL MURPHY, IFIGENIA GEORNARAS, JENNIFER R. LEVEY, HUA YANG, ROBERT J. DELMORE, and KEITH E. BELK. "Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use." Journal of Food Protection 81, no. 8 (July 17, 2018): 1364–72. http://dx.doi.org/10.4315/0362-028x.jfp-17-344.

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ABSTRACT Contamination of rendered products with Salmonella is a concern for the rendering industry, particularly when those products are intended for use in other foodstuffs, such as pet food. This study was conducted to understand the influence of compositional variation on the location and survivability of Salmonella in a poultry fat matrix. Specifically, this study aimed to (i) assess the influence of postinoculation time and moisture content on the distribution of Salmonella in rendered poultry fat and (ii) evaluate the impact of postinoculation time and physical parameters (i.e., impurity level and moisture content) on survival of three Salmonella strains in rendered poultry fat stored at two different temperatures. Three studies, designated as study I(a), I(b), and II, respectively, were conducted to address these objectives. In study I(a), a green fluorescent protein–expressing strain of Salmonella Typhimurium was used to map the organism within warmed (45°C) poultry fat containing various levels of moisture. In study I(b), the influence of storage temperature on the survivability of green fluorescent protein–expressing Salmonella was evaluated. In study II, the impacts of physical impurities, moisture content, and storage temperature on the survivability of three Salmonella strains (Enteritidis, Senftenberg, and Typhimurium) were assessed. The results of this study demonstrated that composition (i.e., moisture and impurity contents) influences the survivability of Salmonella in poultry fat; specifically, Salmonella is more persistent in poultry fat with a greater moisture content and water activity. Nonetheless, although composition impacts the distribution and survivability of Salmonella in poultry fat, Salmonella generally does not survive in poultry fat maintained at high temperatures (45°C and above).

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Ramalho, E. F. S. M., I. M. G. Santos, A. S. Maia, A. L. Souza, and A. G. Souza. "Thermal characterization of the poultry fat biodiesel." Journal of Thermal Analysis and Calorimetry 106, no. 3 (September 9, 2011): 825–29. http://dx.doi.org/10.1007/s10973-011-1886-x.

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Kozak, Yu A., I. G. Seregin, and S. S. Kozak. "SCIENTIFIC BASIS OF VETERINARY AND SANITARY ASSESSMENT OF POULTRY MEAT AT FORCED SLAUGHTER." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2021): 30–37. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202101005.

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Materials on poultry veterinary rejection and forced slaughter frequency at poultry factories and veterinary and sanitary characteristics of rejected poultry meat in comparison with healthy poultry meat have been presented. Some deviations have been stated for forced slaughter poultry in sensory, physical and chemical properties and microbiological characteristics. It is determined that the meat of forced slaughtered poultry has lower commodity and quality indicators. Such meat contains more moisture and less protein and fat. An increase in the acid number is noted in fat. The biological value and harmlessness of meat of forced slaughter is lower than healthy poultry meat value. E. coli bacteria and Salmonella genera bacteria have been found, and that results sale limitations of meat. Some proposals have been developed at the base of these data on the most rational and safe usage of meat after poultry forced slaughtering.

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JEVŠNIK, MOJCA, VESNA CERKVENIK FLAJS, and DARINKA ZDENKA DOGANOC. "Evidence of Organochlorine Pesticide and Polychlorinated Biphenyl Residues in Slovenian Poultry Tissues from 1997 to 1999." Journal of Food Protection 67, no. 10 (October 1, 2004): 2326–31. http://dx.doi.org/10.4315/0362-028x-67.10.2326.

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The contamination of poultry tissues by total organochlorine (OC) pesticides and polychlorinated biphenyls (PCBs) in Slovenia was examined from a public health perspective. As part of systematic veterinary and sanitary monitoring of foods of animal origin from 1997 to 1999, 87 samples of fat tissue were examined for the presence of α-HCH, lindane, heptachlor, and total DDT (plus DDE and DDD) and 88 samples of fat tissue were examined for the presence of total PCBs (sum of PCB congeners). The levels of poultry tissue contamination in six regions of Slovenia were determined. Levels of OC pesticides were below detection limits in 86.2% of analyses performed. Total PCB levels for most samples (59.1%) of poultry fat tissue were in the 0.002- to 0.02-mg/kg range. The level of contamination with OC pesticides and total PCBs in poultry fat tissue was not influenced by the type of poultry and was the highest in samples from industrial areas, which have been ecologically disturbed. All samples met Slovenian and European Union tolerances.

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Fuller, Henry L. "The Value of Dietary Fat in Poultry Nutrition." Professional Animal Scientist 2, no. 2 (December 1986): 10–17. http://dx.doi.org/10.15232/s1080-7446(15)32428-1.

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Goodrum, John W., Daniel P. Geller, and Thomas T. Adams. "Rheological characterization of yellow grease and poultry fat." Journal of the American Oil Chemists' Society 79, no. 10 (October 2002): 961–64. http://dx.doi.org/10.1007/s11746-002-0587-2.

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Ramalho, E. F. S. M., J. R. Carvalho Filho, A. R. Albuquerque, S. F. de Oliveira, E. H. S. Cavalcanti, L. Stragevitch, I. M. G. Santos, and A. G. Souza. "Low temperature behavior of poultry fat biodiesel:diesel blends." Fuel 93 (March 2012): 601–5. http://dx.doi.org/10.1016/j.fuel.2011.10.051.

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Trinetta, Valentina, Austin McDaniel, Gabriela Magossi, Umut Yucel, and Cassandra Jones. "Effects of different moisture and temperature levels on Salmonella survival in poultry fat." Translational Animal Science 3, no. 4 (June 19, 2019): 1369–74. http://dx.doi.org/10.1093/tas/txz090.

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Abstract Fat products have been historically thought to have too low water activity to harbor pathogens. However, it has been recently reported that high moisture levels in fats may lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments is available, and the mechanisms contributing to microbial presence and growth are not yet well understood. The purpose of this research was to evaluate the effects of moisture levels and storage temperatures on the growth and survival of Salmonella in poultry fat. Samples were stored for 7 d at 48°C or 76°C and remaining Salmonella was evaluated. When poultry fat was challenged with a wet high inoculum, more than a 4 log CFU/mL difference in Salmonella population was observed with 1% and 3% moisture levels at 48°C after 5 d (P < 0.05). No differences between moisture levels (P > 0.05) were observed when samples were tested with a wet low inoculum. Counts below detectable limits were observed after 24 h in samples challenged at 76°C, regardless of inoculum level. When poultry fat was stored at 48°C and inoculated with low levels of Salmonella spp., bacterial growth was influenced only by time (P < 0.05) and not affected (P > 0.05) by moisture level. However, when poultry fat was stored at 48°C and inoculated with high levels of Salmonella spp., bacterial decrease was easier (P < 0.05) in samples containing greater moisture. This research suggests that residual moisture in containers during transportation of poultry fat largely does not affect Salmonella spp. growth.

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Kolina, Yulia, Nadezhda Momot, Igor Kamliya, Aleksey Trebukhov, and Elena Shaganova. "Ways to improve poultry productivity." BIO Web of Conferences 42 (2022): 04012. http://dx.doi.org/10.1051/bioconf/20224204012.

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The article draws attention to the fact that the vitamin feed additive Introvit A+WS is an effective complex in its composition, consisting of 12 fat-and water-soluble vitamins, 18 essential and replaceable amino acids and 9 macro-and microelements that affect not only stability to various infectious diseases, but also to increase the meat productivity of young poultry. In recent years, industrially produced vitamins have become increasingly widespread, as well as feed additives used as a means of increasing animal productivity, reducing the cost of protein feed and increasing the efficiency of using feed nutrients. The vitamin feed additive Introvit A+WS in the indicated doses under production conditions had a positive effect on the weight gain of broilers and on the preservation of the poultry population, therefore, it shall be widely used in industrial poultry farming.

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Jørgensen, Andreas, Paul Bikker, and Ivan T. Herrmann. "Assessing the greenhouse gas emissions from poultry fat biodiesel." Journal of Cleaner Production 24 (March 2012): 85–91. http://dx.doi.org/10.1016/j.jclepro.2011.11.011.

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Bostian, Marianne L., David L. Fish,, Neil B. Webb, and Judy J. Arey. "Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products: Collaborative Study." Journal of AOAC INTERNATIONAL 68, no. 5 (September 1, 1985): 876–80. http://dx.doi.org/10.1093/jaoac/68.5.876.

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Abstract A collaborative study was conducted to compare automated methods for rapid determination of fat and moisture in meat and poultry products with the official AOAC solvent extraction and forced-air oven methods, respectively. Fourteen products were tested, with fat and moisture contents ranging from 2 to 43% and 44 to 74%, respectively. Eight of the collaborating laboratories analyzed the products by using a moisture/fat analyzer; 4 laboratories used the AOAC methods. Standard deviations for within-laboratory repeatability, between-laboratory reproducibility, and bias for each product indicated that the rapid methods were acceptable. The moisture/fat analyzer methods have been adopted official first action for fat and moisture analyses in meat and poultry products.

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Sharifi, S. D., E. Tavazoee, A. A. Khdem, and A. Barin. "Effects of antibiotic and probiotic supplementation to diets containing fat on broiler performance." Proceedings of the British Society of Animal Science 2009 (April 2009): 218. http://dx.doi.org/10.1017/s175275620003057x.

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The use of supplementary fat in commercial poultry diets has been wide-spread since the 1960s. In addition to their value as a dense source of energy, supplemental fats are an excellent source of essential fatty acids and enhance the absorption of fat soluble vitamins. The efficiency of nutrient digestion in poultry largely depends on the microorganisms which live naturally in its digestive tract (Apajalahti et al. 2003). It has been reported that intestinal microflora influences the absorption of fats (Pesti, 2002).Today, antibiotics and probiotics are used for manipulating the gut microflora in poultry production and act as growth-promoting agents. Thus, using these growth promoters (GP) will probably affect nutrients absorption, especially of dietary fats. The aim of this study was to evaluate the effects of supplementary antibiotics and probiotics in diets containing different levels of fat on broiler performance.

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Marx, F. R., L. Trevizan, F. M. O. B. Saad, K. G. Lisenko, J. S. Reis, and A. M. Kessler. "Endogenous fat loss and true total tract digestibility of poultry fat in adult dogs1." Journal of Animal Science 95, no. 7 (July 1, 2017): 2928–35. http://dx.doi.org/10.2527/jas.2017.1393.

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Marx, F. R., L. Trevizan, F. M. O. B. Saad, K. G. Lisenko, J. S. Reis, and A. M. Kessler. "Endogenous fat loss and true total tract digestibility of poultry fat in adult dogs." Journal of Animal Science 95, no. 7 (2017): 2928. http://dx.doi.org/10.2527/jas2017.1393.

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Cheng, Yi-Chi, Marcos Elias Duarte, and Sung Woo Kim. "Effects of Yarrowia lipolytica supplementation on growth performance, intestinal health and apparent ileal digestibility of diets fed to nursery pigs." Animal Bioscience 35, no. 4 (April 1, 2022): 605–13. http://dx.doi.org/10.5713/ab.21.0369.

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Objective: The objective was to evaluate the efficacy of increasing supplementation of Yarrowia lipolytica (YL) up to 3.0% replacing 1.6% poultry fat and 0.9% blood plasma for growth performance, intestinal health and nutrient digestibility of diets fed to nursery pigs.Methods: Twenty-four pigs weaned at 24 d of age (initial body weight at 7.2±0.6 kg) were allotted to three dietary treatments (n = 8) based on the randomized complete block. The diets with supplementation of YL (0.0%, 1.5%, and 3.0%, replacing poultry fat and blood plasma up to 1.6% and 0.9%, respectively) were fed for 21 d. Feed intake and body weight were recorded at d 0, 10, and 21. Fecal score was recorded at every odd day from d 3 to 19. Pigs were euthanized on d 21 to collect proximal and distal jejunal mucosa to measure intestinal health markers including tumor necrosis factor-alpha, interleukin-8, immunoglobulin A and immunoglobulin G. Ileal digesta was collected for apparent ileal digestibility (AID) of nutrients in diets. Data were analyzed using Proc Mixed of SAS.Results: Supplementation of YL (1.5% and 3.0%) replacing poultry fat and blood plasma did not affect growth performance, fecal score and intestinal health. Supplementation of YL at 1.5% did not affect nutrient digestibility, whereas supplementation of YL at 3.0% reduced AID of dry matter (40.2% to 55.0%), gross energy (44.0% to 57.5%), crude protein (52.1% to 66.1%), and ether extract (50.8% to 66.9%) compared to diets without supplementation.Conclusion: Yarrowia lipolytica can be supplemented at 1.5% in nursery diets, replacing 0.8% poultry fat and 0.45% blood plasma without affecting growth performance, intestinal health and nutrient digestibility. Supplementation of YL at 3.0% replacing 1.6% poultry fat and 0.9% blood plasma did not affect growth performance and intestinal health, whereas nutrient digestibility was reduced.

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Yousefi, Mojtaba, Nasim Khorshidian, and Hedayat Hosseini. "An overview of the functionality of inulin in meat and poultry products." Nutrition & Food Science 48, no. 5 (September 10, 2018): 819–35. http://dx.doi.org/10.1108/nfs-11-2017-0253.

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Purpose The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products. Design/methodology/approach Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed. Findings Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes. Originality/value There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

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Amirdahri, S., H. Janmohammadi, A. Taghizadeh, and R. Estakhri. "Effect of prebiotic on lipid profile of broiler chicks." Proceedings of the British Society of Animal Science 2009 (April 2009): 224. http://dx.doi.org/10.1017/s1752756200030635.

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Research on poultry genetics, feeding and management for BWG and FCR resulted in fast growth but decreased the quality of poultry products as modern fast growing broilers have been found to contain higher amount of abdominal fat (Chambers et al, 1981). Most recently considerable attention has been paid to test the potency of growth promo ants on altering lipid metabolism, because, Word Health Organization suggest that excess fat deposition is undesirable in human body. Recent report suggested that feeding of chicory beta fructans; a prebiotic reduced the serum cholesterol and abdominal fat of broiler chicken. The present study was undertaken to study the effect of Aspergillus meal prebiotic (Fermacto) on abdominal fat, serum total cholesterol, HDL and triglyceride levels in low protein diets.

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Snyder, Janet M., Jerry W. King, Loyd D. Rowe, and Julie A. Woerner. "Supercritical Fluid Extraction of Poultry Tissues Containing Incurred Pesticide Residues." Journal of AOAC INTERNATIONAL 76, no. 4 (July 1, 1993): 888–92. http://dx.doi.org/10.1093/jaoac/76.4.888.

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Abstract A method using supercritical carbon dioxide to extract fat from poultry tissue was developed. Tissues used in this study were peritoneal fat, breast tissue, leg and thigh tissue, and liver from chickens fed rations containing heptachlor, dieldrin, and endrin. The fat was isolated from the peritoneal tissue by supercritical fluid extraction (SFE) and by thermal rendering. The fat was removed from the breast tissue, leg and thigh tissue, and liver by SFE and solvent extraction. The results indicate that recoveries of organochlorine pesticide from the peritoneal, breast, leg, and thigh tissues by SFE extraction are equivalent to those obtained by conventional extraction methods. The pesticide recoveries by SFE extraction of the liver were higher than those obtained by solvent extraction.

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GOLIAN, A., and D. V. MAURICE. "Dietary Poultry Fat and Gastrointestinal Transit Time of Feed and Fat Utilization in Broiler Chickens." Poultry Science 71, no. 8 (August 1992): 1357–63. http://dx.doi.org/10.3382/ps.0711357.

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de Almeida, Alex Fernando, Kleydiane Braga Dias, Ana Carolina Cerri da Silva, César Rafael Fanchini Terrasan, Sâmia Maria Tauk-Tornisielo, and Eleonora Cano Carmona. "Agroindustrial Wastes as Alternative for Lipase Production by Candida viswanathii under Solid-State Cultivation: Purification, Biochemical Properties, and Its Potential for Poultry Fat Hydrolysis." Enzyme Research 2016 (September 20, 2016): 1–15. http://dx.doi.org/10.1155/2016/1353497.

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The aims of this work were to establish improved conditions for lipase production by Candida viswanathii using agroindustrial wastes in solid-state cultivation and to purify and evaluate the application of this enzyme for poultry fat hydrolysis. Mixed wheat bran plus spent barley grain (1 : 1, w/w) supplemented with 25.0% (w/w) olive oil increased the lipase production to 322.4%, compared to the initial conditions. When olive oil was replaced by poultry fat, the highest lipase production found at 40% (w/w) was 31.43 U/gds. By selecting, yeast extract supplementation (3.5%, w/w), cultivation temperature (30°C), and substrate moisture (40%, w/v), lipase production reached 157.33 U/gds. Lipase was purified by hydrophobic interaction chromatography, presenting a molecular weight of 18.5 kDa as determined by SDS-PAGE. The crude and purified enzyme showed optimum activity at pH 5.0 and 50°C and at pH 5.5 and 45°C, respectively. The estimated half-life at 50°C was of 23.5 h for crude lipase and 6.7 h at 40°C for purified lipase. Lipase presented high activity and stability in many organic solvents. Poultry fat hydrolysis was maximum at pH 4.0, reaching initial hydrolysis rate of 33.17 mmol/L/min. Thus, C. viswanathii lipase can be successfully produced by an economic and sustainable process and advantageously applied for poultry fat hydrolysis without an additional acidification step to recover the released fatty acids.

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Rehman, Hafiz Anees. "Trans-Esterification of Poultry Skin and Fat to Produce Biodiesel." Pakistan Journal of Analytical & Environmental Chemistry 17, no. 2 (December 28, 2016): 143–47. http://dx.doi.org/10.21743/pjaec.v17i2.264.

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Fouad, A. M., and H. K. El-Senousey. "Nutritional Factors Affecting Abdominal Fat Deposition in Poultry: A Review." Asian-Australasian Journal of Animal Sciences 27, no. 7 (June 22, 2014): 1057–68. http://dx.doi.org/10.5713/ajas.2013.13702.

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Boelee, N. C., H. W. H. Menkveld, Perdana Nugroheni, and S. Christian. "Recovering fat as a biofuel from poultry and rendering wastewater." Proceedings of the Water Environment Federation 2017, no. 16 (January 1, 2017): 190–96. http://dx.doi.org/10.2175/193864717822155704.

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Cheva-Isarakul, B., and S. Tangtaweewipat. "Utilization of full fat soybean in poultry diets II. Broiler." Asian-Australasian Journal of Animal Sciences 8, no. 1 (February 1, 1995): 89–95. http://dx.doi.org/10.5713/ajas.1995.89.

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Odetoye, T. E., J. O. Agu, and E. O. Ajala. "Biodiesel production from poultry wastes: Waste chicken fat and eggshell." Journal of Environmental Chemical Engineering 9, no. 4 (August 2021): 105654. http://dx.doi.org/10.1016/j.jece.2021.105654.

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Osburn, W. N., and R. W. Mandigo. "Reduced-fat bologna manufactured with poultry skin connective tissue gel." Poultry Science 77, no. 10 (October 1998): 1574–84. http://dx.doi.org/10.1093/ps/77.10.1574.

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Moreira, Ana L., Joana M. Dias, Manuel F. Almeida, and Maria C. M. Alvim-Ferraz. "Biodiesel Production through Transesterification of Poultry Fat at 30 °C." Energy & Fuels 24, no. 10 (October 21, 2010): 5717–21. http://dx.doi.org/10.1021/ef100705s.

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Bednarski, W., J. Kowalewska-Piontas, Z. Zegarska, and M. Adamczak. "Growth of three fungi on poultry fat or beef tallow." World Journal of Microbiology & Biotechnology 9, no. 6 (November 1993): 656–59. http://dx.doi.org/10.1007/bf00369574.

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Vechi, Thiago, Camila da Silva Maschio, Julia Kleis, Luana Marcele Chiarello, Vanderleia Botton, Vinicyus Rodolfo Wiggers, and Laercio Ender. "Potential of poultry residual fat biofuels from thermo-catalytic cracking." Research, Society and Development 11, no. 15 (November 18, 2022): e323111536458. http://dx.doi.org/10.33448/rsd-v11i15.36458.

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Biofuels have been occupying space in the fuel market as a renewable substitute for petrol fuels. The thermal and/or thermo-catalytic cracking using triglyceride biomass stands out among the biofuel production processes. Cracking processes result in the production of coke, bio-oil and non-condensable gases. The quantification of each product in a cracking process is directly linked to operational conditions. This project focuses on the use of residual fat from the poultry processing industry, converting it into biofuel so that it can be used in the industry itself as a source of energy. The quality of the products generated are linked to the raw material used, as well as the conditions used in the cracking process. One way to improve the characteristics of the bio-oil produced can be achieved with the use of a catalyst together with thermal cracking. The literature has shown that in thermo-catalytic cracking, there is lower yield in bio-oil, but with some properties, such as acidity and viscosity closer to the value required by legislation for use in engines. This project aims to add value to an industrial waste, by converting this waste into biofuel using thermo-catalytic cracking, with the possibility of being used in the industry itself, as well as investigating the optimization of the process to improve the quality of bio-oil. The yield of the liquid fraction was around 67 % with an acid value of 58.74 mg KOH/g sample.

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Friesen, Erin, Shannon K. Balfry, Brent J. Skura, Michael Ikonomou, and Dave A. Higgs. "Evaluation of poultry fat and blends of poultry fat with cold-pressed flaxseed oil as supplemental dietary lipid sources for juvenile sablefish (Anoplopoma fimbria)." Aquaculture Research 44, no. 2 (August 4, 2012): 300–316. http://dx.doi.org/10.1111/j.1365-2109.2012.03239.x.

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Noble, R. C. "Manipulating the fatty acid composition of pig and poultry products." Proceedings of the British Society of Animal Science 1996 (March 1996): 73. http://dx.doi.org/10.1017/s1752756200592722.

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Over the past twenty years nutritional literature at all levels has abounded with arguments about the role of dietary fat in the increased incidence of the many ailments that pervade Western society, in particular of course coronary heart disease. The general opinion is that the incidence of such disorders would be reduced and the health of our society improved by a reduction in the gross amount of fat consumed, a reduction in dietary cholesterol and a change in the dietary regimen of fatty acids in favour of increased levels of a range of polyunsaturates. Although the pattern of fat consumption has always undergone some changes, contemporary moves against the consumption of animal fats have been particularly dramatic based on the firm belief, erroneous or otherwise, that some animal products are very much less beneficial than others. Of the range of products based on the pig and the avian the attitude towards fat consumption has been highly variable.

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Noble, R. C. "Manipulating the fatty acid composition of pig and poultry products." Proceedings of the British Society of Animal Science 1996 (March 1996): 73. http://dx.doi.org/10.1017/s0308229600030439.

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Over the past twenty years nutritional literature at all levels has abounded with arguments about the role of dietary fat in the increased incidence of the many ailments that pervade Western society, in particular of course coronary heart disease. The general opinion is that the incidence of such disorders would be reduced and the health of our society improved by a reduction in the gross amount of fat consumed, a reduction in dietary cholesterol and a change in the dietary regimen of fatty acids in favour of increased levels of a range of polyunsaturates. Although the pattern of fat consumption has always undergone some changes, contemporary moves against the consumption of animal fats have been particularly dramatic based on the firm belief, erroneous or otherwise, that some animal products are very much less beneficial than others. Of the range of products based on the pig and the avian the attitude towards fat consumption has been highly variable.

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Campos, Inês, Luisa Maria Pinheiro Valente, Elisabete Matos, Pedro Marques, and Fausto Freire. "Life-cycle assessment of animal feed ingredients: Poultry fat, poultry by-product meal and hydrolyzed feather meal." Journal of Cleaner Production 252 (April 2020): 119845. http://dx.doi.org/10.1016/j.jclepro.2019.119845.

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Naumova, Natalia L., Vladimir A. Krygin, Oksana V. Shvager, and Ksenia V. Stepanova. "VETERINARY SANITARY EXPERTISE OF MEAT OF BROILER CHICKENS URAL PRODUCERS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 4 (2021): 397–404. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202104004.

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Poultry farming, providing replenishment of the food basket with high-quality and inexpensive products, plays an important role in the formation of food security in Russia. Veterinary and sanitary examination of poultry products in the context of the ecological component of the safety of agricultural raw materials is an important and timely task within the framework of government documents of the Russian Federation in the field of health protection of the country's population. According to the results of the physical, chemical and microbiological tests of chilled broiler chicken carcasses of the 1st grade of the Ural processors («Ravis – Sosnovskaya poultry farm», «Argayashskaya poultry farm», «Nagaybak poultry complex»), the raw materials were recognized as fresh, in terms of the amount of pesticides, antibiotics and heavy metals – safe. The content of protein, fat and moisture in all studied samples corresponded to the average values. A detailed study of the mineral composition revealed negative deviations in the amount of Fe and Se in all carcass samples. The products of the Argayash poultry farm against the background of analogous samples contained less fat and moisture with identical protein values, occupied an intermediate position in the amount of essential elements – Ca, Fe, Na, P, Zn, was distinguished by the absence of minerals that increase the toxic load on the human body – Ni, Ti , Ba, Ga, Li, which formed its competitive advantages.

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Nikolaev, S. I., A. K. Karapetyan, O. V. Samofalova, I. E. Gorin, I. Yu Danilenko, V. I. Kolovorotnaya, and A. V. Kolodyazhny. "Low-expenditures diets in the feeding of poultry." Glavnyj zootehnik (Head of Animal Breeding), no. 4 (March 21, 2022): 33–43. http://dx.doi.org/10.33920/sel-03-2204-04.

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The purpose of the research was to increase the egg productivity of poultry using low-expenditures compound feed with lupin. In order to achieve this purpose two scientific and farm experiments were conducted on young poultry and laying hens of the cross Haisex Brown. The research was carried out under the conditions of the enterprise AO “Agrofirma “Vostok” in the Volgograd region. The replacing of 50, 75 and 100 % of full-fat soya bean with lupin as part of compound feed for poultry of the 1st, 2nd and 3rd experimental groups compared with the control group positively affected the live weight of young animals, which increased to 29,2 g, while the expenditures of compound feed per 1 kg of gain decreased to 0,1 kg. In laying hens during the experiment period the number of laid eggs increased to 3,1 %, the egg weight to 1,2 % and feed expenditures decreased by 10 pcs eggs up to 3,03 %. In young poultry and laying hens the digestibility of nutrients and the use of nitrogen, calcium and phosphorus were higher in the experimental groups compared to the control group, respectively: crude protein by 0,43–1,28 and 0,29–0,78 abs.%, crude fiber by 0,39–0,62 and 0,35–0,59 abs.%, crude fat by 0,22–0,69 and 0,41–0,68 abs.%. The use of nitrogen from the accepted was higher by 0,31–1,04 and 0,13–1,83 abs.%, calcium by 0,41–1,36 and 1,65–2,75 abs.%, phosphorus by 0,63–1,43 and 0,77–1,85 abs.%. It was revealed during the experiments on young poultry and laying hens that replacing of full-fat soy bean in the diet with lupin influence on the digestibility of nutrients, the use of nitrogen, calcium and phosphorus, and also has a positive effect on feed expenditures, live weight of young poultry and egg productivity of laying hens.

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Jędrczak, Andrzej, Dariusz Królik, Zofia Sądecka, Sylwia Myszograj, Monika Suchowska-Kisielewicz, and Jacek Bojarski. "Testing of Co-Fermentation of Poultry Manure and Corn Silage." Civil And Environmental Engineering Reports 13, no. 2 (December 10, 2014): 31–47. http://dx.doi.org/10.2478/ceer-2014-0013.

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Abstract The development of the production of poultry meat is connected with an increase in the quantity of the manure. The chemical characteristics predisposes this waste to processing by methane fermentation method. This study investigated the influence of ammonia and volatile fat acids on mesophilic anaerobic digestion of poultry manure. The aim of the studies was: to determine the degree of biodegradation of the poultry manure as well as manure and corn silage mixed in various proportions in the process of mesophilic fermentation, to evaluate the impact of mineral nitrogen and volatile fat acids on the course of fermentation, and to establish optimum proportions of these types of waste. The tests confirmed the positive effect of co-fermentation of poultry manure with corn silage. The most favourable ratio for mixing the substrates is the equal percentage of their dry matter in the mixture. With such waste mixing proportions, the degree of degradation of organic substances contained in the manure amounted to 61.8% and was higher than in the mono-digestion of manure and corn silage.

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GRUDZIEŃ, WOJCIECH, JÓZEF SZAREK, IZABELLA BABIŃSKA, KAROLINA NAUMOWICZ, and MARIUSZ Z. FELSMANN. "Consequences of using rations with oxidised fats in poultry feeding." Medycyna Weterynaryjna 74, no. 1 (2018): 5964–2018. http://dx.doi.org/10.21521/mw.5964.

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Fat is an important component of feed rations for poultry as it improves the growth and laying parameters, which translates into better economic outcomes of animal production. The quality of this nutrient is determined by its freshness. It was assumed that the addition of oxidised fat with a peroxide value below 6 mEq O2/kg in the ration does not trigger any clinical symptoms or morphologic changes in the internal organs in poultry. Fat with a higher degree of oxidation is harmful to animal health and thus reduces the performance. The products of hydrolysis and oxidation of higher fatty acids demonstrate cytotoxic effects and lead to metabolic disturbances. As a result, this results in morphological changes with both a destructive and adaptive nature. These changes are mainly observed in the gastrointestinal tract, liver, kidneys, skin, skeletal muscles and heart in different avian species. Furthermore, poultry becomes more susceptible to viral and bacterial infections. Disease cases resulting from feeding oxidised fats to poultry often become a hot spot and a source of conflict between a feed provided and a customer. They also require veterinary attendance and interventions. In such a circumstances, the first stage of treatment always consists in a change in the current feed for a novel, good quality feed mix. In addition, detoxifying, hepatoprotective and protective medications are warranted..

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Anggraeni, Deden Sudrajat, Ristika Handarini, and Burhanudin Malik. "Meat Fatty Acid Composition and Malondialdehyde Concentration of Dried Star Gooseberry Leaf Extract for Duck Feed." Journal of Hunan University Natural Sciences 49, no. 10 (October 30, 2022): 120–26. http://dx.doi.org/10.55463/issn.1674-2974.49.10.14.

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Local ducks have good potential to be developed as a producer of meat and eggs as a source of animal protein. However, compared to other poultry, duck meat has relatively high fat and cholesterol contents, which are not preferred as they may have harmful effects on health. Additionally, excessive meat fat content can also cause a rotten smell to the meat. Containing carotene, flavonoids, tannins, and antioxidants, star gooseberry (Sauropus androgynus) leaves are potential to be used a feed additive in poultry ration. This study aimed to assess the effects of the inclusion of dried star gooseberry leaf extract (DSGLE) meal in rations on the composition of fatty acids, malondialdehyde (MDA), and cholesterol of local duck meat. One-hundred local ducks were randomly allocated into 5 treatments and 5 replicates in a completely randomized experimental design. Treatments consisted of rations containing 0, 0.5, 1.0, 1.5, and 2.0% DSGLE. Measurements were taken on meat fat content, MDA contents, cholesterol level, and fatty acid composition. Results showed that treatments significantly affected meat fat content, fatty acid composition, cholesterol level, and MDA content. It was concluded that feeding ducks with DSGLE meal reduced meat fat and cholesterol levels, improved meat fatty acid composition and protected the meat from oxidative damage. This study reinforced the benefits of using phytochemicals in diets in improving the production performance and product quality of poultry animals. Results of this study uncovered another way to produce healthier duck meat containing less fat and having less off-odor.

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Sabchuk, Tabyta T., Larissa W. Risolia, Camilla M. M. Souza, Ananda P. Félix, Alex Maiorka, and Simone G. Oliveira. "Endogenous fat losses and true and apparent fat digestibility in adult and growing dogs fed diets containing poultry offal fat." Journal of Animal Physiology and Animal Nutrition 104, no. 6 (December 10, 2019): 1927–37. http://dx.doi.org/10.1111/jpn.13258.

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Hutsol, N. V., O. O. Mysenko, O. V. Hultiaieva, and T. V. Naidina. "The use of by-products of oil and fat production in livestock breeding." Feeds and Feed Production, no. 87 (June 7, 2019): 136–43. http://dx.doi.org/10.31073/kormovyrobnytstvo201987-21.

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The research data are collected, analyzed and summarized, and the results of recent studies of authors on the metabolic and productive effects of by-products of oil and fat production under the use in the feeding of animals and poultry. Sufficient and full-value feeding of animals taking into account the norms of optimization of lipid nutrition helps to improve the quality of products and reduce its cost price. Thus, supplementation of the animal and poultry diets with the waste oil and fat production will contribute to further effective development of livestock industry will ensure food security and maximum satisfaction of consumer demand for clean and full-value food for the Ukrainian population.

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Jarošová, Alžbeta. "Evaluation of phthalate presence (1992–2009) in packaging and plastic materials, medical materials and patients’ blood, in feedstuffs and foodstuffs and in tissues of slaughtered animals and fish." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 4 (2010): 263–68. http://dx.doi.org/10.11118/actaun201058040263.

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Phthalic acid esters (phthalates, PAE) are very important contaminants of the food chain. In this paper, experimental data on the content of phthalates (di-n-butyl phthalate and di-(2-ethylhexyl) phthalate) in packaging materials for foodstuffs and in animal tissues (muscles of poultry, subcutaneous pork fat, poultry fat, renal beef fat, and muscles of fish) are presented. In packaging materials, detected concentrations of DEHP were higher than DBP concentrations. In feedstuffs for farm animals, detected concentrations of DBP are higher than DEHP concentrations, and, correspondingly, this was detected in fat of cattle and pigs as well. Examination of phthalate content in adipose tissue of farm animals is an appropriate indicator of contamination by phthalates. A correlation was found between the phthalate content of feedstuffs and tissues of slaughtered animals. High levels of DEHP have been proved in blood bags and in blood of patients regularly treated by haemodialysis. The main prevention is thus control of the phthalate content in feedstuffs.

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Sannikova, Natalia, Olga Kovaleva, Olga Shulepova, Anna Bocharova, and Vladimir Melnikov. "Reducing the carbon footprint when using non-metallic minerals as litter in poultry farms." Revista Ingeniería UC 29, no. 1 (April 30, 2022): 43–50. http://dx.doi.org/10.54139/revinguc.v29i1.154.

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Poultry farming is one of the most eﬃcient and dynamic branches of animal husbandry. The advantages of the poultry industry are lower prices compared to other types of meat and its high quality (white meat with low-fat and high protein content). The article presents the results of industrial and experimental studies on using a cellulose-containing natural component (diatomite) as part of litter material in poultry farms to improve sanitary conditions and reduce the negative impact on the environment. Experiment study was chosen as the main research method. The research was carried out on the territory of a poultry enterprise with a total population of 24.000 heads. The authors conclude that using a cellulose-containing natural component (modiﬁed diatomite) as part of the litter material in poultry farms allowed to reduce emissions of pollutants, thereby reducing the greenhouse eﬀect at the level of one poultry farm.

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Navidshad, Bahman, and M. Royan. "Effect of Dietary Fat on Gene Expression in Poultry, A Review." Critical Reviews in Eukaryotic Gene Expression 26, no. 4 (2016): 333–41. http://dx.doi.org/10.1615/critreveukaryotgeneexpr.2016016859.

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LEWIS, P. D., and G. C. PERRY. "Estimation of Fat Content of Poultry Carcasses from Dry Matter Data." Poultry Science 70, no. 6 (June 1991): 1386–89. http://dx.doi.org/10.3382/ps.0701386.

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UDEDIBIE, A. B. I., G. ANYANWU, U. I. UKPAI, and A. J. OYET. "POULTRY OFFAL MEAL AS A PROTEIN SUPPLEMENT FOR LAYING HENS AND FINISHER BROILERS." Nigerian Journal of Animal Production 15 (January 5, 2021): 103–9. http://dx.doi.org/10.51791/njap.v15i.1217.

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Two experiments were conducted to determine the value of poultry offal meal (POM) as a protein supplement for layers and finisher broilers, respectively, at dietary levels of O, 10, 15 and 20%. In the layer experiment, body weights of layers increased with increasing dietary levels of POM. Treatments effects on feed intakes were not significant but egg production as well as feed efficiency were significantly (P < 0.05) improved by POM. In the broiler experiment, feed intake, growth rate, feed efficiency ad weights of livers were significantly (P < 0.05) higher at 15 and 20% POM dietary levels. Abdominal fat became significantly (P < 0.05) higher as from 10% POM dietary level. Poultry offal meal (POM), the processed edible and inedible parts of poultry (viscera, feathers, beaks, blood, discarded eggs and dead birds), used in this study contained (on dry matter basis) crude protein 56.4%, crude fat 20.9%, total ash 7.7%, crude fibre 4.6%, metabolizable energy 3.18kcal/gm.

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Fedorova, Z. L., O. Yu Perinek, and L. A. Ilina. "Effect of herbal flour and probiotic in diet for poultry of gene pool breeds on intestinal microbiome, fat deposition and foliculogenesis." Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 59, no. 1 (February 9, 2021): 90–101. http://dx.doi.org/10.29235/1817-7204-2021-59-1-90-101.

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Probiotics are used in poultry farming for prevention and treatment of infectious diseases of gastrointestinal tract, immune stimulation, correction of dysbacteriosis of digestive tract, and for replacement of antibiotics in compound feed. Increasing the fiber level in diet for poultry is considered as one of the nutrition strategies with the aim of reduction of the frequency of problems in the gastrointestinal tract as well. The purpose of research is to study the effect of grass meal and probiotic in diet for poultry on the intestinal microbiota, fat deposition and folliculogenesis. The experiment had been conducted on meat-and-egg type of hens of Amrox and Sussex breeds. From 18 weeks of age, within 12 weeks hens of the control groups were fed a normal diet, in the I experimental group 10 % of the usual diet was replaced with alfalfa grass flour, and in the II experimental group 10 % of the diet was replaced with grass flour with addition of enzyme preparation “Cellobacterin-T”, produced by Biotrof Ltd. Feeding grass meal along with probiotic positively affected the metabolic processes in body, so the amount of abdominal fat in carcass decreased. Fat reduction exceeded 20 % in poultry of experimental groups. It has been also determined that the number of maturing follicles in the ovaries of hens in experimental groups was 25-64 % higher, which indicates a positive effect of the experimental diet on potential egg production. Analysis of cecum contents in digestive tract of hens using the modern molecular genetic method T-RFLP showed that use of grass meal in diet for poultry along with Cellobacterin-T probiotic contributed to formation of useful microflora, as well as to decrease in the number of undesirable actinomycetes and pathogenic mycoplasmas in gastrointestinal tract of hens.

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Zhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova, and Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products." International Journal of Engineering & Technology 7, no. 3.34 (September 1, 2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.

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In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory parameters and consistency of meat cutlets.

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Jamshidi, Abdollah, and Tayebeh Zeinali. "Significance and Characteristics ofListeria monocytogenesin Poultry Products." International Journal of Food Science 2019 (April 18, 2019): 1–7. http://dx.doi.org/10.1155/2019/7835253.

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Listeria monocytogenesis one of the most common foodborne pathogens. Poultry meat and products are of the main vehicles of pathogenic strains ofL. monocytogenesfor human. Poultry products are part of the regular diet of people and, due to nutrient content, more content of protein, and less content of fat, gain more attention. In comparison with red meat, poultry meat is more economical. So, it had a greater rate of consumption especially in barbecue form in which the growth of bacterium is favored. Subtyping ofL. monocytogenesisolates is essential for epidemiological investigation and for identification of the source of contamination. In the following review, the main facet of presence ofL. monocytogenesin poultry will be discussed. Most pathogenic serotypes ofL. monocytogeneswere detected in different products of poultry meat. Unfortunately, these isolated pathogens had sometimes resistance to commonly used antibiotics which were used for treatment of human infection.

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Krsteska, Meri, Ljubica Trajkoska, and Vesna Karapetkovska - Hristova. "Meat Quality Parameters at Domestic Turkeys Fed Various Dietary Rations." Review on Agriculture and Rural Development 10, no. 1-2 (December 10, 2021): 59–64. http://dx.doi.org/10.14232/rard.2021.1-2.59-64.

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In relation to other poultry species, turkeys belong to the largest poultry and the best producers of high-quality poultry meat, because it contains a high percentage of protein, especially essential amino acids and low fat content. Turkeys used for this study were originated from the domestic breed of turkey (white and black). A total of 30 turkeys were grown under the so-called indoor keeping system in Pelagonia region, North Macedonia. The aim of the research was to determine the differences in the body weight in the period of 10 - 90 days and the slaughtering characteristics of turkeys fed with two different rations in relation to the origin of feed proteins (group R - fed with fish flour and group S - fed with whey powder). An analysis of the chemical composition of the large breast muscle (Musculus pectoralis superficialis -MPS) was also performed on samples of the two groups of turkeys. Statistics (ANOVA) on turkey growth (10-90 days) show significant differences in body mass between the two groups of S and R for different feeding intervals. The results of the examinations of the chemical composition of the MPS showed higher values for protein and fat in the meat of turkeys fed with whey powder and were (protein 25% and fat 8.67%) compared to the values of turkeys fed with fish flour and were 23.27 and 6.5% respectively. At the same time, protein and fat values were significantly different among the groups.

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Scollan, Nigel D., Eleri M. Price, Sarah A. Morgan, Sharon A. Huws, and Kevin J. Shingfield. "Can we improve the nutritional quality of meat?" Proceedings of the Nutrition Society 76, no. 4 (September 25, 2017): 603–18. http://dx.doi.org/10.1017/s0029665117001112.

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The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

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Journal articles on the topic 'Poultry fat'

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