Effect of Pressure and Temperature on Poultry Offal Meal Quality

Abstract

In two experiments, 720 broiler strain cockerels were used to determine the effect of pressure and temperature on poultry offal meal (P.O.M.) quality. Poultry offal meals were subjected to 20, 28 and 35 pounds per square inch gauge (p.s.i.g.) steam pressure for <1 or 15 minutes (Experiment 1) and 15, 30 and 45 p.s.i.g. steam pressure for 15 or 30 minutes (Experiment 2). All pressures were allowed to reach operating level in a commercial-type pressure cooker and pressuring time started at this point. P.O.M. was added to a corn gluten meal-sesame meal basal diet at 5 and 10%, and fed to three replicates of 10 chicks each for a 4-week test period.Maximum chick weight, feed efficiency and lysine availability were obtained by processing P.O.M. at either 20 p.s.i.g. steam pressure for <1 minute or 15 p.s.i.g. steam pressure for 15 minutes. Quantities of available lysine for the chemical method and growth assay were 2.30 and 3.28%, respectively, when P.O.M. was processed at 20 p.s.i.g. steam pressure for <1 minute and 2.47 and 3.77%, respectively, when P.O.M. was processed at 15 p.s.i.g. steam pressure for 15 minutes.