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Relevant bibliographies by topics / Poultry offal

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Academic literature on the topic 'Poultry offal'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Poultry offal"

1

Adekunmisi, A. A., H. A. Awojobi, M. A. S. Mulero, and M. A. Onigemo. "Performance of Clarias gariepinus fed poultry offal meal as a replacement for fishmeal." Nigerian Journal of Animal Production 31, no. 2 (2021): 286–90. http://dx.doi.org/10.51791/njap.v31i2.1830.

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uvenile of Clarias gariepinus (average initial weight 32.89g±0.36) were stocked at a density of 56/m2 in concrete tank and fed diets containing varying levels of poultry offal meal as partial total replacement for fish meal. The poultry offal meal was included at 0%, 10%, 20% and 40% levels of inclusion representing, 0%, 25%, 50%, 75% and 100% replacement of fish meal in the diet of the fish. Results showed that fish fed 20% level of inclusion of poultry offal meal (50%) (replacement of fish meal) had the highest average final weight/fish (104.85g) and a significantly (P<0.05) better feed c

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2

TAIWO, A. A., E. A. ADEBOWALE, A. O. AKINSOYINU, and J. F. D. GREENHALGH. "COMPARATIVE STUDY ON THE USE OF FOUR PROTEIN SUPPLEMENTS BY WEST AFRICAN DWARF (WAD) SHEEP." Nigerian Journal of Animal Production 22, no. 1 (2021): 68–75. http://dx.doi.org/10.51791/njap.v22i1.2033.

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Feedblocks, poultry manure diet, gliricidia: leucaena mixture (1:1 W/W) and maize offal diet were compared as sources of protein supplements for WAD sheep fed a basal diet of elephant grass hay (Pennisetum purpureum), through a 12-week performance and digestibility study. Dry matter and organic matter intakes (DMI, OMI) of the sheep were higher (P0.05) on the gliricidia: leucaena supplement than on the other diets. DMI on poultry manure and maize offal diets were not significant (P0.05). Organic matter intake (OMI) of the animals followed the same trend as DMI. Sheep fed legume supplements exc

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Lunen, T. A. Van, D. M. Anderson, A. M. St. Laurent, J. Barclay, and J. W. G. Nicholson. "The utilization of acid-preserved poultry offal by growing-finishing pigs." Canadian Journal of Animal Science 71, no. 3 (1991): 935–38. http://dx.doi.org/10.4141/cjas91-112.

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Poultry offal hydrolysate (POH) was fed to pigs from 20 to 100 kg at levels of 0, 5, 10 or 15% DM in two feeding trials. Increasing levels of POH resulted in linear depression in growth rate (0.80–0.68 kg d−1) and daily feed consumption (2.4–2.0 kg d−1). Carcass characteristics were unaffected by POH inclusion. Key words: Poultry offal, pigs, utilization

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4

Kalyuzhnaya, T. V., and D. A. Orlova. "The dependence of the nutritional value of offal on the thermal state." International Journal of Veterinary Medicine, no. 2 (June 28, 2024): 172–79. http://dx.doi.org/10.52419/issn2072-2419.2024.2.172.

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Currently, by-products are used in the meat processing industry as raw materials for the production of various types of meat products, as well as sold in chilled and frozen form as a food product. When frozen, ice crystals form inside the cells, damaging the structural units of the cells, as a result of which, during defrosting, the turgor of the tissues is disrupted and the consistency of the offal changes. Such changes contribute to a decrease in the nutritional value of offal. In accordance with the current legislation of our country, raw meat subjected to defrosting should be sold as a pro

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5

Klychkova, M. V., Y. S. Kichko, and M. D. Romanko. "New poultry meat product." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 86–90. http://dx.doi.org/10.20914/2310-1202-2019-3-86-90.

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In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nut

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6

Silva, Edney Pereira da, Carlos Bôa-Viagem Rabello, Luiz Fernando Teixeira Albino, Jorge Victor Ludke, Michele Bernardino de Lima, and Wilson Moreira Dutra Junior. "Prediction of metabolizable energy values in poultry offal meal for broiler chickens." Revista Brasileira de Zootecnia 39, no. 10 (2010): 2237–45. http://dx.doi.org/10.1590/s1516-35982010001000020.

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This research aimed at generating and evaluating prediction equations to estimate metabolizable energy values in poultry offal meal. The used information refers to values of apparent and true metabolizable energy corrected for nitrogen balance (AMEn and TMEn) and for chemical composition of poultry offal meal. The literature review only included published papers on poultry offal meal developed in Brazil, and that had AMEn and TMEn values obtained by the total excreta collection method from growing broiler chickens and the chemical composition in crude protein (CP), ether extract (EE), mineral

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7

Rahmana, M. H., A. Hossain, T. Arac, and M. Islam. "Optimization of poultry offal and extender levels for cost-effective chicken sausage production." Bangladesh Journal of Animal Science 54, no. 2 (2025): 44–53. https://doi.org/10.3329/bjas.v54i2.82728.

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The research was carried out to examine the use of consumable broiler and spent hen offal in raw chicken meat to prepare chicken meat sausages. For preparing chicken meat sausages, along with edible poultry parts such as skin, liver, gizzard, and heart were used at 15%, 20% and 25% levels whereas extenders used at 25%, 30% and 35% respectively. These sausages were tested for quality and sensory characteristics. The chicken meat sausages with 15% consumable offal and 25% extenders had demonstrated significantly (p<0.05) greater folding test value, lower frying loss, acceptable pH and shrinka

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8

Silva, Edney Pereira da, Carlos Bôa-Viagem Rabello, Michele Bernardino de Lima, Jorge Vitor Ludke, Emmanuele Maria Florêncio de Arruda, and Luiz Fernando Teixeira Albino. "Poultry offal meal in broiler chicken feed." Scientia Agricola 71, no. 3 (2014): 188–94. http://dx.doi.org/10.1590/s0103-90162014000300003.

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9

Dale, Nick, Bryan Fancher, Mario Zumbado, and Amable Villacres. "Metabolizable Energy Content of Poultry Offal Meal." Journal of Applied Poultry Research 2, no. 1 (1993): 40–42. http://dx.doi.org/10.1093/japr/2.1.40.

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10

Sultana, Nahid, Md Juwel Rana, and Md Aslam Khan. "Analysis of Proximate Composition of Shingi Fish (Heteropneustes fossilis) Fed with Poultry Offal Protein-Rich Formulated Feed under Captive Conditions." Asian Journal of Biology 20, no. 11 (2024): 64–72. http://dx.doi.org/10.9734/ajob/2024/v20i11449.

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The experiment aimed to evaluate the effects of poultry offal protein-rich formulated feed on the proximate composition of shingi fish (Heteropneustes fossilis) using four treatments and three replications over 60 days. By using the method of AOAC, dry matter (DM), moisture, crude protein (CP), crude fat (CF), and total ash were measured to observe the composition of shingi fish after feeding formulated feed. According to the study, shingi fish fed four distinct poultry offal-formulated feeds—Diet-1 (30% FM + 0% POM), Diet-2 (20% FM + 10% POM), Diet-3 (10% FM + 20% POM), and Diet-4 (0% FM + 30

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Dissertations / Theses on the topic "Poultry offal"

1

Ramirez-Lopez, Lina Marcela. "Heat inactivation of thermo-resistant bacteria isolated from poultry offal." Connect to this title online, 2006. http://etd.lib.clemson.edu/documents/1171902361/.

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2

Machin, D. H. "The use of formic acid preserved meat and fish offal silages in pig and poultry feeding." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.374883.

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3

Gaiotto, Juliano Benedito. "Determinação da energia metabolizável de gorduras e sua aplicação na formulação de dietas para frangos de corte." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-23112004-144905/.

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Foram realizados dois experimentos de metabolismo para a determinação da energia metabolizável aparente (EMA), energia metabolizável aparente corrigida para nitrogênio (EMAn) e digestibilidade aparente (DG) de diferentes gorduras para as fases pré-inicial, inicial, crescimento e final de frangos de corte. Um terceiro experimento foi realizado para avaliar o ganho de peso, consumo de ração, conversão alimentar e viabilidade de frangos de corte alimentados com dietas suplementadas com gorduras com valores energéticos determinados no experimentos de metabolismo. Nos experimentos de metabo

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4

Racanicci, Aline Mondini Calil. "O efeito do uso do óleo de vísceras de aves oxidado no desempenho de frangos de corte e na estabilidade oxidativa da carne da sobrecoxa." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-29102004-104356/.

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Óleos e gorduras são matérias-primas imprescindíveis nas rações para frangos de corte quando se procura aumentar a densidade energética das rações e maximizar o desempenho das aves. No entanto, estes ingredientes podem apresentar baixa estabilidade e não é incomum o uso de óleos oxidados na fabricação destas rações, o que pode vir a prejudicar o desempenho dos animais e a estabilidade oxidativa da carne. Visando estudar estes aspectos foram realizados três experimentos com o fornecimento de óleo de vísceras de aves oxidado nas rações dos animais. Nestes estudos, o óleo recém extraído (fresco)

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5

Guo, Fu-Mei, and 郭富美. "Detection Chloramphenicol Residue and Study of the Method for Its Analysis in the Poultry and Swine Offals." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/49935268108143371642.

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Books on the topic "Poultry offal"

1

Mary, Berry. The new book of meat cookery. Futura, 1986.

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2

Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal st

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3

The World Market for Fresh, Chilled, or Frozen Poultry Meat and Edible Offal: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.

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4

The Fresh and Frozen Dead and Edible Pou. The 2000 World Market Forecasts for Imported Fresh and Frozen Dead and Edible Poultry Offals Except Liver. Icon Group International, 2000.

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5

Sheep The Edible Offals Of Bovi. The 2000 World Market Forecasts for Imported Edible Offals of Bovine, Sheep, Goat, Poultry, Horse and Ass Meat. Icon Group International, 2000.

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6

Pou, The Fresh and Frozen Dead and Edible, Frozen Dead, The Fresh, and Edible Poultry Offals except Liver Research Group. The 2000 World Forecasts of Fresh and Frozen Dead and Edible Poultry Offals except Liver Export Supplies (World Trade Report). 2nd ed. Icon Group International, 2000.

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7

Sheep The Edible Offals Of Bovi, Ass Meat Research Group, and Sheep, Goat, Poultry, Horse The Edible Offals of Bovine. The 2000 World Forecasts of Edible Offals of Bovine, Sheep, Goat, Poultry, Horse and Ass Meat Export Supplies (World Trade Report). 2nd ed. Icon Group International, 2000.

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Pou, The Fresh and Frozen Dead and Edible, Frozen Dead, The Fresh, and Edible Poultry Offals except Liver Research Group. The 2000 Import and Export Market for Fresh and Frozen Dead and Edible Poultry Offals except Liver in Greece (World Trade Report). 2nd ed. Icon Group International, 2000.

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9

Pou, The Fresh and Frozen Dead and Edible, Frozen Dead, The Fresh, and Edible Poultry Offals except Liver Research Group. The 2000 Import and Export Market for Fresh and Frozen Dead and Edible Poultry Offals except Liver in Indonesia (World Trade Report). 2nd ed. Icon Group International, 2000.

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10

Pou, The Fresh and Frozen Dead and Edible, Frozen Dead, The Fresh, and Edible Poultry Offals except Liver Research Group. The 2000 Import and Export Market for Fresh and Frozen Dead and Edible Poultry Offals except Liver in Paraguay (World Trade Report). 2nd ed. Icon Group International, 2000.

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Book chapters on the topic "Poultry offal"

1

Chan, W. "Vitamin A fractions and ranges in offal." In Meat, Poultry and Game. The Royal Society of Chemistry, 1995. http://dx.doi.org/10.1039/bk9780851863801-00151.

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2

Skirrow, M. B. "Campylobacteriosis." In Zoonoses. Oxford University PressNew York, NY, 1998. http://dx.doi.org/10.1093/oso/9780192623805.003.0004.

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Abstract The only form of campylobacteriosis of major public health importance is Campylobacter enteritis due to Campylobacter jejuni and C. coll It is the most frequently identified form of infective diarrhoea in industrialized countries, with incidences in the region of 1 per cent per year. It causes economic losses amounting to many millions of pounds annually. Campylobacter jejuni and C. coli inhabit the intestinal tracts of wild birds and domestic animals. Poultry, in particular, become heavily colonized, and most broiler chickens sold in shops are contaminated. Red meats and offal are co

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3

Gill, C. O. "MAP and CAP of Fresh, Red Meats, Poultry and Offals." In Principles of Modified-Atmosphere amd sous vide Product Packaging. Routledge, 2018. http://dx.doi.org/10.1201/9780203742075-5.

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Reports on the topic "Poultry offal"

1

Poultry processing production worker drowns in an open offal wastewater pit - California. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2024. http://dx.doi.org/10.26616/nioshsface23ca002.

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