Meat Industry Protein By-Products: Sources and Characteristics

Hicks, Talia; Verbeek, Casparus Johannes Reinhard

doi:10.1016/b978-0-12-802391-4.00003-3

Cited by 28 publications

(19 citation statements)

References 55 publications

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“…Proteins are widely found in nature, and their nutritional, structural, and functional properties vary dramatically [ 43 , 44 ]. These aspects of proteins depend on the amino acid sequence, the amino acid type, the polypeptide charge, and the three-dimensional arrangement of the polypeptide structure [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

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Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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“…Furthermore, the nutrient composition and quality of PM and PBM vary due to the type of raw material used, variety of processing residues, time for processing, and the conditions of rendering residues ( Dozier et al., 2003 ; Ribeiro et al., 2019 ). Poultry by-product meal is made from necks, feet, undeveloped eggs, and viscera while PM is made from only skin, bone, and trimmings ( Meeker and Hamilton, 2006 ; Hicks and Verbeek, 2016 ). However, due to enormous variability in raw material and production practices among manufacturers, it can be presumed that there is no factual difference in nutrient composition between PM and PBM.…”

Section: Discussionmentioning

confidence: 99%

Energy and phosphorus evaluation of poultry meal fed to broiler chickens using a regression method

2021

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Two experiments were conducted to determine energy (Exp. 1) and P (Exp. 2) utilization in poultry meal ( PM ) for broiler chickens. A total of 192 birds were allotted to 3 experimental diets in a randomized complete block design with BW as a blocking factor on d 15 and 16 post hatching in Exp. 1 and 2, respectively. Each diet was fed to 8 replicate cages with 8 birds per cage in both experiments. Initial BW of birds in Exp. 1 and 2 were 438 ± 76.9 g and 543 ± 50.2 g, respectively. Three corn-soybean meal-based diets were prepared to contain 0, 80, or 160 g/kg in Exp. 1 and 0, 50, or 100 g/kg in Exp. 2. In Exp. 1, the addition of PM to the reference diet linearly decreased ( P < 0.01) the apparent ileal digestibility of DM and gross energy ( GE ), as well as the apparent total tract utilization ( ATTU ) of DM, GE, and N in diets; but did not affect the ileal digestible energy, ME, and MEn of diets. The ileal digestible energy, ME, and MEn of PM estimated by the regression method were 4,002, 3,756, and 3,430 kcal/kg DM, respectively, representing 58 to 68% of the GE in PM. In Exp. 2, graded concentration of PM in the reference diet linearly decreased ( P < 0.05) ATTU of DM but linearly increased ( P < 0.01) ATTU of P and quadratically increased ATTU of Ca in diets. The true ileal digestibility and true total tract utilization of P in PM estimated by the regression method were 77.5 and 79.0%, respectively. In conclusion, these results showed that inclusion of poultry meal in the diets of broiler chickens reduced the digestibility of GE but increased the utilization of P. The regression-estimated energy values and P digestibility of PM in the current studies may be used in diet formulation.

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“…Food wastes contain trimmings, peelings, stems, seeds, roots, bones, shells, and ligneous materials produced from various food industries such as sugar, oil, starch, and juice (Falcone & Imbert, 2017). Animal‐based food waste comprises the portion of an animal slaughtered that cannot be traded as meat or utilized in foodstuffs such as bones, tendons, skin, the substances generated in the gastrointestinal tract, blood, and inner body parts (Hicks & Verbeek, 2016). Food waste management includes waste prevention, reuse, recycling, and, finally, disposal.…”

Section: Introductionmentioning

confidence: 99%

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Arshad

Abdul‐Malek

Roobab

et al. 2020

J Food Process Engineering

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Utilize food waste and by‐products generated from food processing is a developing concern to upgrade economic performance and ensure environmental sustainability. The compounds recovered from the food wastes could have the potential to be employed in different food and biotechnological applications. As a substitute to the conventional method such as Soxhlet extraction, liquid–liquid extraction, and mechanical shaking, the development of green extraction techniques (microwave, ultrasound, and pulsed electric field [PEF]) is seen as a significant step in recovering by‐products from food wastes. Among these, PEF is reported as a novel technique that can decrease solvent usage, heating steps, and extraction time to recover by‐products. The current review covers recent developments in PEF‐based industrial food waste through a systematic literature review. Recent literature was critically evaluated to examine the possibility of this emerging technology in providing sustainable and novel uses of agro‐foods waste and animal‐food waste. Limited literature is available on industrial scale studies of PEF valorization of food waste and food co‐products. Generally, PEF‐based processing is consistently reported as a superior technology that provides high efficiency and better‐quality products due to the low temperature of food compounds. This technique has several spectacular possible applications in food processing methods that provide the food industry with better efficiency and high‐quality products than existing extraction methods. Practical Applications This review suggests that PEF treatment of food wastes needs urgent models for optimum processing operation at the industrial level, particularly economic viability under practical working conditions. This innovative processing is generally accepted for more selective, quicker, and sustainable bio‐active compounds but still not satisfactorily verified for industrial applications. There are ethical and economic needs for the management of bio‐waste, and proper legislation appears to be an essential requirement to effectively and fruitfully utilize food waste.

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Meat Industry Protein By-Products: Sources and Characteristics

Cited by 28 publications

References 55 publications

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Energy and phosphorus evaluation of poultry meal fed to broiler chickens using a regression method

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

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