Yield and Quality Characteristics of Rendered Chicken Oil for Biodiesel Production

Abstract

Whole dead poultry birds obtained from commercial layer farms were assessed for fat in the whole carcass and then dry rendered in three different rendering regimens T 1 , T 2 and T 3 (temperature = 120, 130 and 140°C and shell pressure = 1, 2 and 3 kg/cm 2 respectively) and the effect on the yield and quality of the rendered chicken oil were studied. The overall fat percentage of the whole dead poultry carcass was 14.55 ± 0.17 % and the fat content of 'greaves' was 14.49 ± 0.38 %. In the dry batch rendering trials, the mean overall fat recovery was 24.46 ± 1.19, 26.78 ± 3.14 and 22.42 ± 2.32 % and the overall fat yield was 3.52 ± 1.72, 3.84 ± 0.44 and 3.22 ± 0.33 % of the carcass weight in T 1 , T 2 and T 3 respectively. Solvent extraction of fat could recover 96.10 ± 0.14 % of fat from 'greaves' which was significantly higher than the mechanical centrifugation method. Among the quality characteristics of the rendered chicken oil (RCO), moisture content ranged from 0.61 % (T 2 ) to 1.09 % (T 1 ) and the mean specific gravity was 0.91 at 30°C. The FFA values of RCO obtained from the T 3 rendering regimen were significantly (p \ 0.05) higher than the FFA values of T 2 and T 1 . The mean acid value, iodine number, peroxide value, saponification value and unsaponifiable matter present in RCO showed no significant difference. The fatty acid profile and calorific values were studied. The RCO was converted to biodiesel by transesterification and the physico-chemical properties of the biodiesel were studied and compared with the Indian biodiesel specification.

Recovery and Characterization of Enzymatic Protein Hydrolyzates and Fat from Chicken Skin

“…Compared to the results of Teixeira et al (), the unsaponifiable matter contents of beef tallow and chicken‐skin fat are similar (0.91–2.64 vs. 0.99). Abraham et al () reported a range of 1.18–1.94% for the unsaponifiable matter content of chicken fat, which was very close to the result of this study. Pearson correlation analysis of data showed that unsaponifiable matter content was positively correlated with fat yield.…”

Nutritional Analyses of Domestic and Poultry Chickens and Evaluation of the Subsequent Effects on Lowering Blood Glucose Levels in Alloxan-Induced Wister Rats

“…This assay shows that poultry meat possesses three times higher unsaponifiable matter than domestic chicken (Table 1) [38]. Our result is also supported by several research reports [37,41,42].…”

An Organic Solvent-Free Method for the Extraction of Ellagic Acid Compounds from Raspberry Wine Pomace with Assistance of Sodium Bicarbonate

“…The yellow emulsion layer could contain semi-saponified raspberry lipids. High temperatures facilitated the NaHCO 3 -induced saponification [ 43 ], further improving the release of embedded ellagic acid molecules, which agreed with the findings that the ellagic acid yield was positively correlated with the extraction temperature ( Figure 3 B).…”

“…The SBAE method in this study utilized NaHCO 3 as the principal functional chemical, which may induce saponification of raspberry lipids and therefore improve the extraction performance. Clearly, saponification is greatly correlated with the temperature [ 43 ]. As shown by Figure 5 B,C, SB40 product exhibited a clear yellow emulsion layer between the aqueous and solid phases, which was rather thin or barely seen in the SB100 product or other SBAE products at 100 °C.…”