The Effect of Ethoxyquin on the Chemical and Nutritional Changes of Poultry By-Product Meal and Poultry Offal Fat During Storage

Abstract

137at University of Pennsylvania Library on April 12, 2015 http://ps.oxfordjournals.org/ Downloaded from 1 Diets were mixed when P.B. meal was 0 weeks old. Diets were stored five weeks prior to feeding. 2 Diets were mixed when P.B. meal was 2 weeks old. Diets were stored five weeks prior to feeding. 3 Diets were mixed when P.B. meal was 6 weeks old. Diets were stored five weeks prior to feeding. 4 Mean + standard error of the mean. P.B.-unstabilized P.B.P.M. F-unstabilized feed. P.B.S.-stabilized P.B.P.M. FS-stabilized feed (ethoxyquin added at 125 p.p.m. when feed mixed).

Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

“…Oxidized PBPM also produces antigenic stimulation, which result in lymphocyte proliferation. Rancidity reduces PBPM essential fatty acid contents in just six weeks (Kirkland & Fuller, 1971).…”

“…Unconventional feed ingredients include synthetic singlecell proteins, different animal processing byproducts, such as poultry byproduct meal (PBPM), and insects (fly larvae). Since 1950, PBPM is known as a rich protein and fat source (Kirkland & Fuller, 1971). Poultry byproduct meal is also called poultry byproducts, poultry offal meal, poultry meal, poultry offal, poultry viscera meal, poultry slaughterhouse waste, chicken offal, chicken byproduct meal, hen meal and spent heal meal (Heuze et al, 2015).…”

Effects of Temperature on Feed Efficiency of Broilers in Individual Cages

“…In Trial 1 the temperature was between 15°-18°C. A standard University of Georgia medicated broiler ration containing 24% protein and 1380 Calories M. (Kirkland and Fuller, 1971). for the entire trial.…”

Efeito da adição do antioxidante BHT e do armazenamento sobre a qualidade da farinha de carne e ossos para frangos de corte

“…Consequentemente, o uso de gordura oxidada pode levar a deficiência de vitamina E, mesmo em dietas com altos níveis de inclusão (Adams, 1999). March et aI., 1962;Runnels et aI., 1966e Waldroup et aI., 1960, aumentar a estabilidade da gordura, tecidos e órgãos animais (Asghar et aI., 1989;Bailey et aI., 1996;Bartov & Bornstein, 1972e 1981Cabel et aI., 1988;Kirkland & Fuller, 1971;Lin et aI., 1989e Surak et aI., 1977 e melhorar a performance dos animais submetidos a estresse oxidativo (Asghar et aI., 1989;Bartov & Bornstein, 1972;Cabel et aI., 1988;Dibner et aI., 1996;Lin et aI., 1989;Robey & Shermer, 1994e Waldroup et aI., 1960 Apesar destes parâmetros não terem sido avaliados, a presença de peróxidos e outros compostos nos alimentos oxidados e os seus efeitos prejudiciais aos ácidos graxos e demais componentes dos alimentos são amplamente conhecidos (Engberg et aI., 1996;Kirkland & Fuller, 1971;Shermer & Calabotta, 1985).…”

“…1 Padrões segundo o Compêndio (1998). Este efeito positivo do uso do antioxidante no controle do processo oxidativo tem sido comprovado por diversos autores (Asghar et aI., 1989;Bartov & Bornstein, 1972;Cabel et aI., 1988;Kirkland & Fuller, 1971;Lin et aI., 1989e March et aI., 1960. Ressaltamos que, apesar da alta eficácia do antioxidante no controle da rancidez, este não é capaz de eliminar ou reduzir os efeitos tóxicos causados pelos metabólitos secundários resultantes da oxidação (Wang et aI., 1997 Os resultados de análise da acidez nas amostras manteve-se dentro dos limites aceitáveis «4 m1l100g) em todos os tratamentos.…”