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Volpato JA, Ribeiro LB, Torezan GB, da Silva IC, Martins IDO, Francisco JCP, Genova JL, de Oliveira NTE, Carvalho ST, Carvalho PLDO, Vasconcellos RS. Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal. Poult Sci 2023; 102:102481. [PMID: 36680858 PMCID: PMC9871330 DOI: 10.1016/j.psj.2023.102481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/31/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023] Open
Abstract
The quality of poultry by-product meal (PBM) is not standardized in the industry. Several factors are detrimental to PBM and compromise its nutritional value and shelf life. Therefore, this study was conducted to determine the main PBM production factors that directly affect its in vitro organic matter digestibility (IVDOM) and protein oxidation (POX). Data on the processing of PBM samples (n = 100) were recorded in a rendering plant. Two types of PBM were used: 1) Low ash (LA, n = 66) with mineral matter (MM) content of 11% and 2) High ash (HA, n = 34) with MM above 11%. Processing traits and chemical composition of PBM were considered independent variables. The IVDOM and POX were determined in each sample and considered dependent variables. Data on independent variables were submitted to factorial and principal components (PC) analyses. In vitro organic matter digestibility data were clustered (P = 0.001) in low (778.92 g/kg), average (822.85 g/kg), and high (890.06 g/kg). The best arrangement was composed of six independent variables distributed in two PC, which explained 82.10% of the total variation. The ash concentration, oil to raw material ratio, collagen, and crude protein comprised PC1 with greater relevance and explained 58.46% of the total variance. The PC2 was composed of the processing time and temperature and explained 23.64% of the total variance. Protein oxidation data were clustered (P < 0.001) in low (265.19 nmol/mg CP), average (393.07 nmol/mg CP), and high (524.40 nmol/mg CP). Based on our results, the composition of the raw material from the slaughterhouse holds most of the information on PBM composition and digestibility. Developing improvements in the slaughtering or in the screening of the raw material that will be used by the rendering process is important to obtain a more nutritionally standardized ingredient.
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Affiliation(s)
- Josiane Aparecida Volpato
- Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil
| | - Leonir Bueno Ribeiro
- Animal Science Department, State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | - Guilherme Baú Torezan
- Animal Science Department, State University of Maringá (UEM), Maringá, PR 87020-900, Brazil
| | | | | | | | - Jansller Luiz Genova
- Animal Science Department, Federal University of Viçosa (UFV), Minas Gerais, MG 36570-900, Brazil.
| | | | - Silvana Teixeira Carvalho
- Animal Science Department, State University of Western Paraná (Unioeste), Marechal Cândido Rondon, PR 85960-000, Brazil
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