Chapter 18 - Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies

Abstract

The poultry industry constitutes one of the main food production sectors in the world. Due to the high nutritional value of its products, as well as its importance as ingredients for the preparation of multiple meat foods, bakery products, sauces, and beverages, among others, this sector faces important challenges related to the functionality, quality, and safety of its products, as well as in the management, disposal, and use of its wastes. In order to satisfy consumer needs, develop new products and provide a solution to the environmental impacts generated by wastes from poultry production; the application of enzymatic processes constitutes one of the most promising technologies to offer products with superior properties to conventional ones, as well as for the production of valuable products such as hyaluronic acid and bioactive peptides, among others. This chapter explores how the enzymatic treatment of feeding can improve the growth and development of chickens, also shows how the enzyme modification of the proteins is present in poultry meat and eggs, and offers the possibility of obtaining ingredients of high added value, presenting characteristics as better water retention capacity, emulsifying properties, resistance to temperature, etc. On the other hand, the enzymatic transformation of by-products such as chicken feather, eggshell, and chicken legs, among others, constitutes an interesting technology to obtain compounds of great interest in different industries. It is possible to conclude that enzymatic techniques constitute a valuable tool for the poultry sector, allowing the improvement of its processes, the development of new products, and a better use of the waste generated. The challenges that arise lie in the optimization and scalability of these processes.