Poultry Meat Industry Research Articles

Biolaminates as an Example of Upcycling Product with Keratin Flour-Research and Thermal Properties Modeling.

Keratin waste, including keratin powder, is a significant byproduct of the poultry processing and meat industries. It is a major contributor to waste management problems due to its volume and the environmental pollutants that it can produce. The disposal of keratin waste is challenging due to the potential for odors and pathogens to enter the soil and water. The aim of this work is to present the possibility of using waste materials in accordance with the principles of upcycling and producing fully valuable products. In this research, the author focuses on the production and research of textile multilayer laminates using keratin flour that had been previously considered waste material. New textile composites should be characterized by increased thermal insulation properties with constant comfort in use. This research determines the physiological comfort interpreted as the state of the human-laminate system, which maintains the conditions of comfort in human perception, i.e., constant temperature and humidity of the body under changing conditions of a relative humidity environment.

Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets)

Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For this purpose, rosemary, thyme, and clove essential oils were used at doses of 125 mg·kg-1 and 250 mg·kg-1 while marinating chicken breasts. After the marinated chicken breasts were divided into groups, they were stored in the refrigerator at 4°C. The results showed that 250 mg·kg-1 doses of essential oils, especially at 24 h, and rosemary had more inhibitory effects on some microbial (total mesophilic aerobic, total psychrophilic aerobic, and yeast–mold) parameters. However, the sensory groups with the addition of 125 mg·kg-1 were more accepted. Among these groups, the most acceptable group was the group that added 125 mg·kg-1 of thyme essential oil. The study shows that the use of thyme essential oil as an alternative to chemical preservatives may be beneficial both in extending the shelf life of marinated chicken breasts and in terms of consumer taste.

Global review of the H5N8 avian influenza virus subtype.

Orthomyxoviruses are negative-sense, RNA viruses with segmented genomes that are highly unstable due to reassortment. The highly pathogenic avian influenza (HPAI) subtype H5N8 emerged in wild birds in China. Since its emergence, it has posed a significant threat to poultry and human health. Poultry meat is considered an inexpensive source of protein, but due to outbreaks of HPAI H5N8 from migratory birds in commercial flocks, the poultry meat industry has been facing severe financial crises. This review focuses on occasional epidemics that have damaged food security and poultry production across Europe, Eurasia, the Middle East, Africa, and America. HPAI H5N8 viral sequences have been retrieved from GISAID and analyzed. Virulent HPAI H5N8 belongs to clade 2.3.4.4b, Gs/GD lineage, and has been a threat to the poultry industry and the public in several countries since its first introduction. Continent-wide outbreaks have revealed that this virus is spreading globally. Thus, continuous sero- and viro-surveillance both in commercial and wild birds, and strict biosecurity reduces the risk of the HPAI virus appearing. Furthermore, homologous vaccination practices in commercial poultry need to be introduced to overcome the introduction of emergent strains. This review clearly indicates that HPAI H5N8 is a continuous threat to poultry and people and that further regional epidemiological studies are needed.

Effects of probiotic (Saccharomyces cerevisiae) and ascorbic acid on oxidative gene damage biomarker, heat shock protein 70 and interleukin 10 in broiler chickens exposed to heat stress

Heat stress is a prominent factor responsible for losses economically in poultry meat industry due to adverse effects on the general performance of broiler chickens. In this study, we evaluated the effects of probiotic (Saccharomyces cerevisiae) and ascorbic acid on oxidative gene damage biomarker, heat shock protein 70 (HSP70) and interleukin 10 (IL-10) in broiler chickens exposed to heat stress under natural conditions. Fifty-six broiler chickens served as the subjects, they were divided into 4 groups of 14 as follows: group I (control), group II (probiotic S. cerevisiae at 1 g/kg of feed), group III (ascorbic acid at 200 mg/kg of feed) and group IV (probiotic + ascorbic acid at 1 g/kg and 200 mg/kg of feed, respectively). The treatments were administered via feed for 35 days (D1 to D35). Enzyme-linked immunosorbent assay (ELISA) and one step real time reverse transcription polymerase chain reaction (RT-PCR) was utilised to study the effects of heat stress on the expression levels of 8-hydroxy-2′-deoxyguanosine (8-OHdG), HSP70 and IL-10 respectively, in broiler chickens raised during the hot summer season. The level of 8-OHdG gene was significantly lower in the probiotic administered group. The expression level of HSP70 was lowest in the ascorbic acid group while, IL-10 level of expression was highest in the probiotic + ascorbic acid group. The administered antioxidants were efficient in exhibiting anti-stress effects at the level of gene expression. We conclude that probiotic, ascorbic acid and probiotic + ascorbic acid reduced oxidative gene damage, affected the expression of HSP70 and increased the level of IL-10 gene respectively, in broiler chickens exposed to heat stress.

Decrease in Import Dependence of Meat Poultry Farming in Russia

The issues of reducing the import dependence of the domestic poultry meat industry are considered. The state of meat poultry farming in the world and in Russia, the dynamics of production of products of the sub-sector are analyzed. It was revealed that meat poultry farming is represented mainly by the cultivation of broilers of meat chickens, while there is a significant dependence on foreign breeding material. Measures have been formulated to reduce this dependence.

Pomological and Olive Oil Quality Characteristics Evaluation under Short Time Irrigation of Olive Trees cv. Chemlali with Untreated Industrial Poultry Wastewater

The aim of this work was the investigation of the effect of wastewater generated from the poultry meat industry on the irrigation of olive trees, during a short time period, in order to evaluate its impact on pomological criteria and olive oil quality. Olive trees were subjected to irrigation with different water qualities: (i) poultry wastewater (PWW), (ii) poultry wastewater diluted with tap water 50:50 (v/v) (PWTWW), (iii) rain-fed cultivation system (control). The results showed that PWTWW contains the optimal mineral proportions, leading to improved pomological criteria. However, the highest significant pulp oil content was obtained using poultry wastewater irrigation (69.51%), while this was 66.71% using diluted poultry wastewater, and 58.03 % for the control. Poultry wastewater irrigation yielded the best results in oil standard quality indices. In addition, an enrichment in oil total polyphenols content was achieved. The oil fatty acid profile was not affected following irrigation with poultry wastewater. Nevertheless, there was a significant increase in the contents of oleic acid and alcohols, accompanied by a decrease in total sterols. However, heavy metals accumulation was observed in both fruits and olive oil. In conclusion, our results suggest that among the three water qualities, poultry wastewater is the best alternative to improve olive oil quality.

Waste Feathers Processing to Liquid Fertilizers for Sustainable Agriculture—LCA, Economic Evaluation, and Case Study

The poultry meat industry generates about 60 million tons of waste annually. However, such waste can serve as a cheap material source for sustainable liquid fertilizers or biostimulant production. Moreover, its practical potential associated with the circular economy is evident. One of the options for waste feather reprocessing is to use a hydrolysis process, whose operating parameters vary depending on the waste material used. The better the quality of the waste feathers, the less energy is needed; moreover, a higher yield of amino acids and peptides can be achieved. These are the main operational parameters that influence the overall environmental and economic performance of the hydrolysis process. The assessment of process operational environmental aspects confirmed that the environmental impacts of hydrolysate production are highly dependent on the amount of electricity required and its sources. This fact influences the midpoint and the endpoint impacts on the observed environmental impact categories. It also minimizes the pressure associated with fossil resource scarcity and the related impact on climate change. During an economic evaluation of the process, it was found that the option of processing more fine waste, such as CGF, provided a 5% saving in energy costs related to the reduction in the cost per liter of hydrolysate of 4.5%. Finally, a case study experiment confirmed the fertilizing effect of the hydrolysate on pepper plants (biometric parameters, yield). Thus, the hydrolysate produced from the waste feathers can serve as a substitute for nitrate fertilizing, which is commonly drawn from raw fossil materials.

Quality and Processability of Modern Poultry Meat

Simple SummaryOver the years, the poultry industry has evolved from selling mainly whole birds to mostly cut-up portions or further processed products. Additionally, changes in breeding and production have resulted in birds that grow bigger, faster, or produce more eggs for longer. To accommodate the changes, the industry has moved to more automation and increasing the number of birds that can be processed at once. However, this increase in efficiency and consumer desire for more convenient products (i.e., cut-up, ready-to-eat) comes with its own challenges since it is even more important that birds are more uniform/similar in their size, color, and texture. This is especially challenging given the rise in meat color, texture, and quality inconsistencies. This review focuses on the changes that occurred in poultry processing to date and describes challenges faced by modern poultry processors.The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.

Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach

The poultry meat industry is primarily dominated by broilers, and conventional broiler meat is claimed to be malicious to human health and environment since it is produced using hazardous feeds and other dietary supplements. This study aimed to evaluate consumers’ willingness to pay (WTP) for safe broiler chicken meat following a contingent valuation model (CVM). Also, consumers’ consumption and different types of perceptions on safe broiler meat were assessed from the data collected among 300 consumers in Bangladesh. Consumers’ health and environmental perception of safe broiler meat are found to be high, indicating that they are more concerned about these attributes in the case of consuming broiler meat. The results reveal that conventional broiler meat losses its appeal to consumers after a certain income level and is mainly consumed by lower- and middle-income groups. This study divulges a unanimous demand for safe broiler meat among the consumers who intend to consume about 36% higher than their present consumption level if the availability was ensured in their local market. The average WTP premium for safe broiler meat is estimated to be about BDT 39.87 per kg. The consumers’ WTP is positively influenced by their education, income level, the current consumption of broiler chicken meat, health perception, and taste and nutrition perception. This study recommends meat producers, entrepreneurs, and farmers adjust their production and marketing plans by incorporating suitable quality control procedures to meet the unfilled consumer demand for safer broiler meat. Besides, slow-growing safer broiler chicken needs to be introduced to improve meat’s taste and nutritional aspects.

Assessment of Bacterial Diversity of Industrial Poultry Wastewater by Denaturing Gradient Gel Electrophoresis (DGGE) and the Cultivation Method in Order to Inform Its Reuse in Agriculture.

Effluents discharged by poultry meat industries are heavily polluted with raw materials, such as fat, blood residues, and proteins. Thus, untreated effluents directly discharged into the environment may constitute a public health threat. This study aims to evaluate the bacterial diversity of three water qualities: industrial poultry wastewater (PWW), tap water (TW), and PWW diluted with TW (50 : 50) (V/V) (TWPWW) by the combination of culture-independent and culture-dependent approaches. The total bacterial DNA was extracted using phenol/chloroform method. The hypervariable 16S rRNA region V3-V5 was amplified by PCR using universal primers. The amplicons were separated by vertical electrophoresis on a polyacrylamide gel of increasing denaturing gradient according to their richness in GC bases. Selected bands were reamplified and sequenced. Pure isolated bacteria from nutrient agar medium were characterized according to their morphological and biochemical characteristics. Genomic DNA from pure strains was extracted by boiling method, and a molecular amplification of the 16S–23S ITS region of the 16S rRNA gene was performed using the universal primers. Selected isolates were identified by sequencing. Results showed a high bacterial load and diversity in PWW in comparison with TW and TWPWW. A collection of 44 strains was obtained, and 25 of them were identified by sequencing. Proteobacteria represented 76% of isolated bacteria Gamma-Proteobacteria was the predominate isolate (68%). Other isolates were Firmicutes (8%), Bacteroidetes (12%), and Actinobacteria (8%). These isolates belong to different genera, namely, Pseudomonas, Acinetobacter, Proteus, Empedobacter, Corynebacterium, Enterobacter, Comamonas, Frondibacter, Leclercia, Staphylococcus, Atlantibacter, Klebsiella, and Microbacterium.

Combined effects of Salmonella phage cocktail and organic acid for controlling Salmonella Enteritidis in chicken meat

Salmonella contaminated in poultry meat remains an important food safety issue as this pathogen leads to a serious foodborne illness worldwide. A number of poultry meat products have often been recalled or rejected due to Salmonella contamination leading to high economic losses each year. In poultry meat processing, various approaches with a strong bacteriostatic effect on Salmonella have been introduced including application of bacteriophages or organic acids. This study aimed to investigate the combined effects of a Salmonella phage cocktail at lower multiplicity of infection (MOI) and organic acid applied to artificially contaminated chicken meat under storage conditions. Newly isolated Salmonella phages (n = 32) showed diverse lysis profiles exhibiting lysis ability ranging from 27.7 to 87.8% on 29 serovars of Salmonella. Two selected phages, vB_SenM_P7 and vB_SenP_P32 presenting the highest lysis ability were used in a phage cocktail formulation. Acetic acid, butyric acid, propionic acid and lactic acid included in this study showed the inhibitory effect on Salmonella from 0.09 to 0.25% for the minimum inhibitory concentration (MIC) and more than 0.5% for the minimum bactericidal concentration (MBC). A phage cocktail showed highest % survival in propionic acid which was combined with the phage treatment. Use of this phage-acid combination not only could completely kill Salmonella in-vitro but could also lower Salmonella number on artificially contaminated chicken meat at 4 °C during a 3-day storage by 1.4 log units while a reduction of 0.4 and 1.2 log units was observed in treatment with a phage cocktail only and propionic acid only, respectively. Overall, findings suggest a combined treatment using phage and organic acid as an effective alternative for controlling Salmonella in the poultry meat industry to improve food safety.

Financial forecasting for self-sufficiency and food security in poultry meat.

This study estimates the need for financing and water to achieve self-sufficiency and food security in the poultry meat industry in Saudi Arabia. This study was based on secondary data and economic and statistical equations. The indexes related to the food security applied and the need for financing and water for poultry meat were calculated. According to the study, poultry meat's strategic stock is estimated at 658.1 thousand tons, which is enough for local consumption for 152.7 days. Meanwhile, the food security factor for poultry meat is estimated at 0.42 for the end of the period 1995–2018. The required investments to achieve full self-sufficiency and food security for poultry meat are estimated at 218.19 million Riyals and 671.21 million Riyals, respectively. Achieving self-sufficiency and food security in poultry meat also requires 6.29 billion m3 water worth 3.03 billion Riyals. This study recommends that industry leaders increase their investment in the private sector to achieve self-sufficiency and food security for poultry meat. This suggestion is consistent with the national transformation program and the Kingdom’s 2030 vision, in addition to population growth, through the Agricultural Development Fund, which should increase the loans and investments needed to create new projects or expand the existing projects’ production capacity.

Factors affecting live shrink loss in commercial broilers

The study was aimed at assessing the extent of live shrink loss (%) experienced by the broilers during transportation from the points of production to marketing centres. A total of 2.42 million broilers weighing 4717 MT brought by 1248 truck loads into Chennai city, Tamil Nadu, India for marketing were involved. The study period covered three different seasons namely rainy, winter and summer, the distance of transportation was classified as less than 100 km, 101-200 km, 201-300 km and above 300 km and the duration of transportation was classified as less than three hours, 3-6, 6-9 and above nine hours. The season of transport did not influence live shrink loss (%), while a linear increase in such a loss was witnessed with increase in both the distance or duration of transport. Consequent economic loss due to live shrink loss suffered by the Indian poultry meat industry was estimated to be around INR. 2,905 crores annually. Administration of B complex vitamins and ascorbic acid at the suggested levels were found to be useful in significantly (P  0.01) reducing live shrink loss during transportation of broilers.

Utilization of agroindustrial byproducts for the production of lipase by a new strain of Pseudomonas sp.

This study aimed to evaluate the production of lipases by a new strain of Pseudomonas sp. Using fermentation medium containing byproducts of poultry meat or soybean oil industry. The results indicate that chicken fat and soybean gum induced 48.3 U/mL and 93.3 of lipase activity, respectively. However, the higher lipase production was obtained when the crude lecithin gum was used, archiving 272.6 U/ml of activity after 24 hours. The partial biochemical characterization of the enzyme showed that the optimum reaction conditions were pH 9.0 and 35 °C. The enzyme was stable at temperatures between 25 to 75 °C and at pH from 6 to 9. The enzyme also showed good stability in organic solvents, such as acetronitrile, hexane, ethanol and isopropanol. This study indicates that the byproducts tested are promising for the production of lipase and can contribute to the reduction of enzymatic production costs on a large scale, increase the value of these byproducts and reduce potential environmental impacts caused by its accumulation in nature.

Energy metabolism and sources of oxidative stress in wooden breast - a review

Modern broilers show dramatic growth over a short interval and contribute directly to the success of the poultry meat industry. The growth performance of commercial broilers is a result of genetic selection for "performance traits", such as body size, meat yield, and feed conversion rate. However, due to the rapid growth rate of modern commercial broilers, several growth-related conditions have arisen, increasing economic losses and consumer concerns. Among the most economically consequential is the muscle disorder called wooden breast. Together with associated myopathies such as white striping and spaghetti meat, wooden breast is causing losses of $200 million a year in the U.S. alone and occurs worldwide. No causative factors are known for wooden breast to date. Wooden breast can affect over 80% of broilers in a flock, yet no methods of amelioration are currently available. Overall, the evidence suggests that wooden breast is a genetic, age-dependent condition associated with fast growth rate. The primary features of wooden breast are muscle degeneration and fibrosis, high levels of oxidative stress, hypoxia, and altered energy metabolism. Recent work has also implicated reduced pectoral vessel density in the pathogenesis of wooden breast. This review examines the history of myopathies in commercial broilers and the relationship of myopathies to metabolism and oxidative performance. This review summarizes the foundational knowledge of wooden breast and provides a platform for further investigation of wooden breast.

Infectious bursal disease virus cloning and structural protein (VP2) expression in Escherichia coli

Immunosuppressive diseases like infectious bursal disease (IBD) are serious threat to the poultry meat industry. IBD virus consists of two genomic segments in which segment A encodes all structural and non-structural proteins (VP2, VP3, VP4) and segment B encodes RNA dependent RNA polymerase VP1. In IBD the host immune response is due to the VP2 capsid protein of the virus that leads to the immunosuppression of the birds. In the current research the partial VP2 clones were developed using cRNA based reversed genetic system to understand the molecular determinants of infectious bursal disease virus for pathogenic phenotype and virulence. For the expression analysis, the cloning primers were designed for amplification containing NdeI and EcoRI restriction sites for the attachment of restriction enzymes. VP2 of the IBDV was expressed in E. coli cells with the utilization of pET28a expression vector. Expression analysis of bacterial lysate on SDS-PAGE after IPTG induction of 5 hours with 1mM concentration, 30 KDa VP2 protein band was observed. This study suggests the use of recombinant VP2 (rVP2) as a subunit vaccine. Keywords: Escherichia coli; IBDV; I-ELISA; RT-PCR; rVP2 http://dx.doi.org/10.19045/bspab.2020.90080

Isolation of Pure Individual Fatty Acids from Chicken Skin Using Supercritical CO2 Extractor or Cooling Centrifuge.

Chicken skin -a poultry meat industries waste- has been used in this work as a source for the production of pure free fatty acids. Chicken skin fat was extracted using dry rendering method. Physical and chemical parameters of that fat were determined. Also, its fatty acids composition has been identified by GC-MS after its esterification as oleic, palmitic, linoleic, stearic, myristic, lauric, linolenic, behenic, arachidonic, arachidic, palmitoleic, and paullinic acids, and others as traces. The extracted fat was then hydrolyzed into mixture of free fatty acids and glycerol, the free fatty acid mixture was separated, then it was cooled in order to separate saturated and unsaturated fatty acids from each other. Oleic, Palmitic, Linoleic and Stearic Acids were extracted individually in pure form using supercritical CO2 extractor. Moreover, oleic, linoleic, palmitoleic, linolenic, and paullinic acids were extracted individually in pure form using cooling centrifuge sigma 3-18KS. All of the separated individual fatty acids were confirmed according to their melting point, GC-MS after esterification, elemental analysis and mass spectrometry (ms) of the corresponding methyl ester in order to detect the corresponding molecular ion peak. Therefore, these new two methods could afford the very expensive pure fatty acids with a low cast.

The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises

The aim of the study was to analyse innovations implemented in the milk and meat industries, and their impact on increasing competitiveness. The study showed that the 2010-12 period saw the most product and process innovations being introduced. On the other hand, innovations in marketing were found to be more popular in 2013. Three groups of similar innovations were distinguished. The milk industry stood out when it comes to the extent of innovations implemented. Fewer innovations were found in the poultry meat industry. Beef and pork meat processing was the least innovative. The innovativeness of enterprises is greater with larger numbers of employees and the increase in scope of their field of operation. The implementation of innovations resulted in: improvement of the quality of goods (services), increase in stock, productive capabilities and revenues from sales, emergence of new markets, increase in competitiveness and prestige of the firm. Those are confirmed by the very good performance of foreign trade and better competitiveness rates of Polish meat producers.

Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding

The muscle syndrome woody breast (WB) impairs quality of chicken fillets and is a challenge to the poultry meat industry. There is a need for online detection of affected fillets for automatic quality sorting in process. Near-infrared spectroscopy (NIRS) is a promising method, and in this study we elucidate the spectral properties of WB versus normal fillets. On a training set of 50 chicken fillets (20 normal, 30 WB), we measured NIR, nuclear magnetic resonance (NMR) T2 relaxation distributions, and crude chemical composition. NIRS could estimate protein in the fillets with an accuracy of ±0.64 percentage points. T2 distributions showed that there was a larger share of free water in WB fillets. This difference in water binding generated a shift and narrowing of the water absorption peak in NIR around 980nm, quantified by a bound water index (BWI). The correlation between BWI and T2 distributions was 0.78, indicating that NIRS contains information about degree of water binding. Discriminant analysis showed that NIRS obtained 100% correct classification of normal versus WB on the training set, and 96% correct classification on a test set of 52 fillets. The main reason for why NIRS can successfully discriminate between WB and normal fillets is the methods sensitivity to both protein content and degree of water binding in the muscle, both established markers for WB. The classification model can be based on NIR spectra only, calibration against protein is not needed. The affected muscle tissue associated with the WB syndrome is unevenly distributed in the fillets, and this heterogeneity was characterized by NIRS and NMR. Clear differences in water binding properties were found between the superficial 1cm layer and the deeper layer at 1 to 2cm depth. Significant differences in protein estimates by NIRS at different measurement points along the chicken fillets were obtained for WB fillets. The findings suggest how to obtain optimal sampling with NIRS for best possible discrimination between WB and normal breast fillets.

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