Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Julia Marixara Sousa Da Silva,Fabrício Eumar De Sousa,Lorrayne Moraes De Paulo,Fabiana Ramos Dos Santos,Cíntia Silva Minafra E Rezende,Weslane Justina Da Silva,Jiovanna Gonçalves Sousa,Cibele Silva Minafra,Christiane Silva Souza,Alison Batista Vieira Silva Gouveia

doi:10.5296/jas.v8i1.16531

Abstract

There is currently a growing interest of animal nutritionists and farmers in the use of by-products and/or agro-industrial residues in feeds. The purpose is to reduce production costs, since feed represents nearly 70% of the cost of production, as well as to allocate waste properly, minimizing potential environmental impacts. The characteristics of the residues used and their physical and/ or chemical limitations should be known, providing nutritionist with the correct information for the best choice and use of these ingredients for animal nutrition. This study aims to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds. Samples of animal-origin meals – AOM (n=210), hydrolyzed feather meals (n=70), chicken offal meal (n=70), and pig offal meal (n=70) were evaluated. The following variables were determined: moisture, crude protein, amino acids, ethereal extract, ash content, FAO grain size analysis, and protein digestibility. Peroxide and acidity levels were determined to evaluate the oxidative process. The microbiological quality of AOM evaluated by the presence/absence of Salmonella spp.; the apparent metabolizable energy was verified by the indirect method using prediction equations. The amounts of proteins, minerals, amino acids, and energy differed from those reported in the literature. These results were possibly due to the different operational processes performed in each one of the experiments, as well as the proportions of constituents in the compared raw materials compared. Moreover, we observed that the AOM is within the Brazilian hygienic-sanitary standards.

Highlights

In agribusiness, chicken meat and pork production chains constitute important segments that generate employment and income for people
This study aims to characterize the centesimal and energetic composition, 2020, Vol 8, No 1 digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds
Numerous factors involved in the acquisition process of raw materials that have a wide variation in chemical composition depending on the type and proportion of materials used; the form of processing, in this case the most influential factor is the temperature used in the cooking of the raw material, which can modify the chemical composition and nutritional and microbiological quality AOM

Summary

Introduction

Chicken meat and pork production chains constitute important segments that generate employment and income for people. The use of FOA in feed is limited by knowledge of the origin of the material and its processing, factors that affect the digestibility of nutrients provided by them. Numerous factors involved in the acquisition process of raw materials that have a wide variation in chemical composition depending on the type and proportion of materials (meat, blood, bones and fat) used; the form of processing, in this case the most influential factor is the temperature used in the cooking of the raw material, which can modify the chemical composition and nutritional (digestibility and metabolizability in nutrient) and microbiological quality AOM. Poultry meal is a crushed, powdered, semi-defatted product, resulting from the cooking of raw material originated in the slaughter of birds, consisting of meat parts, viscera, heads, feet and other organs, except feathers and blood removed in the animal's bleeding. Pig meal is a crushed, powdered, semi-defatted product resulting from the cooking of raw material of swine origin, consisting mainly of meat, offal and bones of swine. The objective of this study was to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals used in non-ruminant feeds, to keep the database update (matrices) and to improve the nutrient estimation for AOMs

Material and Methods

Result and Discussion

Findings

Conclusion