Chemical composition of solar-dried blood meal and its effect on performance of broiler chickens

Donkoh, A.; Atuahene, C.C.; Anang, D.M.; Ofori, S.K.

doi:10.1016/s0377-8401(99)00069-3

Cited by 38 publications

(35 citation statements)

References 19 publications

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“…Post-mortem autopsies indicated no specific causes for deaths attributable to SDBM. The results of the previous study by Donkoh et al (1999) and that herein reported indicate a positive feeding value of SDBM for broiler chickens.…”

Section: Methodssupporting

confidence: 77%

“…Parkhurst and Mountney (1988) have indicated that several different protein sources give a more adequate amino acid balance than one alone. Confirmation of the complementary effects of using blood meal, in combination with other protein sources, is provided by several authors for the pig (Wahlstrom and Libal, 1977), laying hens (Dafwang et al, 1986) and broiler chickens (Donkoh et al, 1999). The level of SDBM in the diet, similarly as in the study of Donkoh et al (1999), did not have any impact on carcass yield of broilers.…”

Section: Methodsmentioning

confidence: 70%

“…The processing method, which employs the combination of heating and solar-drying techniques, as well as the chemical and amino acid composition of SDBM, have been described in detail by Donkoh et al (1999).…”

Section: Source Of Blood and Processing Methodsmentioning

confidence: 99%

“…A study conducted by Donkoh et al (1999) with broiler chickens indicated that the inclusion of solar-dried blood meal (SDBM) in diets up to 75 g kg" 1 , allowed the level of fish meal to be reduced from 190 to 100 g kg 1 without any adverse effect on growth performance. More work is needed, however, in order to be able to make firm recommendations on incorporating SDBM in broiler chickens' diets.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Further studies on the use of solar-dried blood meal as a feed ingredient for poultry

Donkoh¹,

Anang²,

Atuahene³

et al. 2001

J. Anim. Feed Sci.

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Two studies, using broilers and laying hens, were conducted to further determine the nutritive value of solar-dried blood meal (SDBM). In experiment 1, diets containing 0, 30, 60 and 90 g SDBM kg* 1 were fed ad libitum to 240 two-week-old broiler chickens for a period of 6 weeks. The level of SDBM had no significant effect on feed intake, body weight gain, feed conversion efficiency, carcass yield, or mortality. In experiment 2, 144 brown egg layers of 26 weeks of age randomly allotted into four groups were fed diets containing 0, 15, 30 and 45 g SDBM kg"1 for 20 weeks. The inclusion of graded levels of SDBM in layer diets positively influenced feed intake (r=0.95; PO.05), body weight gain, egg weight, yolk colour, and Haugh unit score. Hen-day egg production and feed conversion efficiency were, however, unaffected. There were neither health-related problems nor deaths associated with the amount of SDBM in the diet. It is concluded that dietary SDBM up to 45g kg' 1 had a positive effect on layer performance and that in broiler diets, partial replacement of other protein sources (fish meal and copra cake) with SDBM is possible.

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Section: Methodssupporting

confidence: 77%

Section: Methodsmentioning

confidence: 70%

Section: Source Of Blood and Processing Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Further studies on the use of solar-dried blood meal as a feed ingredient for poultry

Donkoh¹,

Anang²,

Atuahene³

et al. 2001

J. Anim. Feed Sci.

Self Cite

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show abstract

“…Os aminoácidos metionina + cistina se apresentaram em baixa concentração, com valores de 1,95; 2,33 e 1,89% para as farinhas de sangue atomizada, seca em tambor e convencional, respectivamente. Donkoh et al (1999) verificaram que a farinha de sangue, mesmo processada a temperaturas entre 35 e 60 ºC, apresentou baixos níveis de isoleucina (0,85% na matéria seca) e de aminoácidos sulfurosos (2,12% na matéria seca).…”

Section: Resultsunclassified

Avaliação nutricional, em tilápias-do-nilo, de farinhas de sangue bovino obtidas por três métodos de processamento

et al. 2012

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RESUMO -Avaliaram-se farinhas de sangue obtidas pelos métodos de processamento em tambor, convencional e atomização.As farinhas foram submetidas ao processo de extração e fracionamento da proteína para determinação do perfil do tamanho molecular, que foi comparado ao do sangue bovino in natura. Nas amostras, submetidas ou não ao processo de desengorduramento, foram realizadas análises da digestibilidade in vitro da proteína. Para determinação dos coeficientes de digestibilidade dos nutrientes in vivo, foram confeccionadas quatros rações, sendo uma sem farinha de sangue, denominada ração-referência purificada. Para essa etapa, juvenis de tilápia-do-nilo com peso médio inicial de 100,0±5,0 g foram estocados em aquários de 250 L, em delineamento de blocos casualizados, com quatro repetições e dez peixes/unidade experimental. As rações-teste foram obtidas com a introdução de 30% das farinhas de sangue em estudo. O processamento afetou a estrutura proteica original do sangue in natura em condições de alta temperatura e tempo prolongado, efeito traduzido pela alta proporção de peptídeos de baixo peso molecular e aminoácidos livres, correspondendo a baixos valores de digestibilidade da proteína da farinha de sangue nos testes in vivo e in vitro. A farinha de sangue atomizada e a de tambor são eficientemente utilizadas por tilápias-do-nilo. Na farinha de sangue convencional, a proteína teve valor biológico inferior ao das outras duas farinhas. Na formulação de rações contendo farinha de sangue para tilápias-do-nilo, a isoleucina deve ser considerada o primeiro aminoácido limitante, seguida pela metionina+cistina, arginina e treonina, que foram encontradas em níveis críticos para essa espécie, principalmente na farinha de sangue convencional.Palavras-chave: aminoácidos, desnaturação, digestibilidade, farinha de sangue, proteína, Oreochromis niloticus Nutritional evaluation, in Nile-tilapia, of bovine blood meals obtained by three processing methods ABSTRACT -Three kinds of blood meal coming from different processing conditions (spray-dried, drum-dried and vatdried blood meals) were evaluated. Protein extraction and fractionation were performed in each blood meal type to determine the molecular weight profile, which was compared with standard bovine blood in natura. In vitro digestibility analyses of the protein in the diets were carried out in samples, which underwent defattening process or not. The apparent digestibility coefficients of the blood meal in vivo nutrients was determined with the creation of four diets; one of them did not have blood meal, called purified reference diet. For this stage, Nile-tilapia juveniles, with 100.00±5.0 g/fish of average weight were stocked in tanks of 250 liters in a completely randomized blocks design with four replicates and 10 fish per experimental unit. The test diets were obtained with the introduction of 30% of the blood meals in the study. The protein structure of the blood in natura is affected by high temperature and length of time of processing, resulting in an increase in ...

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Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Wang

Zhang

Ren

et al. 2007

World J Microbiol Biotechnol

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A solid-state fermentation (SSF) of a mixture of porcine blood and wheat bran with a ratio of 8:1 by Aspergillus oryzae was investigated. Water content, pH, crude protein, heme and total iron, free amino acids (FAA) and total fatty acids (TFA) of the fermented mixture were determined at 0, 40, 80 and 120 h, respectively, and protein hydrolysis were analyzed with SDS-PAGE accordingly. The results showed that, during the fermentation, water contents and pH decreased significantly (P < 0.05) from 68.33% to 59.94%, 7.18% to 4.48%, respectively. Heme iron content changed slightly (P > 0.05). With the degradation of large protein molecules, free amino acids in the mixture increased from 872.83 mg l -1 to 11560.94 mg l -1 (P < 0.05). Content of free isoleucine, methionine and cystine, deficient in fresh porcine blood increased (P < 0.05) after fermentation. Percentages of saturated fatty acids such as C14:0, C17:0 and C18:0 in the total fatty acids decreased significantly (P < 0.05), and those of polyunsaturated fatty acids C18:1, C18:2, C18:3, C20:1 and C20:2 increased significantly from 27.06% to 47.90% (P < 0.05). The results indicated that Aspergillus oryzae could ferment porcine blood and bran mixture and change its chemical and nutrient composition.

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Chemical composition of solar-dried blood meal and its effect on performance of broiler chickens

Cited by 38 publications

References 19 publications

Further studies on the use of solar-dried blood meal as a feed ingredient for poultry

Further studies on the use of solar-dried blood meal as a feed ingredient for poultry

Avaliação nutricional, em tilápias-do-nilo, de farinhas de sangue bovino obtidas por três métodos de processamento

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

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