II. 6. By-Products of animal origin

Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy

“…The nutritional importance of fish oils lies partly in its high energy content of 37 MJ/kg, which is more than twice the energy value of carbohydrate foods. Nutritionally, fish oils also supply fat soluble vitamins A, D and E and sources of n-6 and n-3 PUFA, as docosahexanoic acid (C 22, n-6 ), arachidonic acid (C 20:4, n-6 ) and eicosapentaenoic acid (C 20:5, n-3 ) (Pike & Tatterson, 1980;Miller & De Boer, 1988;Church, 1991). Although fish oil is not considered the most important product for the fishmeal industry, its use in the feed manufacturing industry and for human consumption demands rigorous quality control to meet the specifications set by the consumers.…”

“…Fish oil is produced during the processing of fishmeal, and under these conditions is considered a byproduct for the fishmeal industry (Pike & Tatterson, 1980;Miller & De Boer, 1988;Church, 1991). The nutritional importance of fish oils lies partly in its high energy content of 37 MJ/kg, which is more than twice the energy value of carbohydrate foods.…”

A note on nutritive value of blend of blood and ground maize cob for broiler chickens

“…In developing countries a considerable amount of blood is produced in abattoirs. Blood meal is high in protein and rich in lysine, but is susceptible to heat damage during processing, as a result of heat-stimulated reactions between lysine and reducing sugars or other amino acids (Hamm and Searcy, 1976;Waibel et al, 1977;Miller and De-Boer, 1988;Moughan and Donkoh, 1991;Crawshaw, 1994;NRC, 1994). Thus, the use of absorbent such as ground maize cob for the dehydration of raw blood without damaging the nutritive quality would be desirable.…”

Influence of processing temperature on chemical composition of solar-dried blood meal and on performance of broiler chickens

“…Thus, raw blood must be preheated or cooked before solar drying to facilitate evaporation and coagulation and therefore enhance the keeping quality during solar drying. However, in cooking, care should be taken to avoid prolonged heating since this can result in considerable damage to the protein with the loss of digestibility and protein quality (Miller and De-Boer, 1988).…”