Journal of Agricultural Science and Food Technology

Research Paper|Published September 2020|Vol.6 (6):100-107

https://doi.org/10.36630/jasft_20027

 

 

Physical-Chemical Properties of Poultry Rendering Meal of Whole Broiler Carcasses Stored for Different Times and Temperatures

 

Débora A. Alves¹, Everton L. Krabbe², Valdir S. de Avila², Cristiéle L. Contreira¹, Gizelle C. Bedendo², Francisco N. Fonseca², Diego Surek², Lana F. Baron³, Suelen N. da Silva^1*, Juliana Forgiarini¹, Eduardo G. Xavier¹

 

¹Department of Animal Science, Eliseu Maciel Agronomy College, Federal University of Pelotas, Pelotas, Rio Grande do Sul, 96010-610, Brazil ²Embrapa Swine and Poultry, Brazilian Agricultural Research Corporation, Concórdia, Santa Catarina, 89700-000, Brazil
³Department of Pharmaceutical Sciences, College of Pharmacy, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, 90610-000, Brazil

 

ABSTRACT

The effect of storage temperature on the physical-chemical properties of poultry rendering meals (PRM) of whole broiler carcasses was evaluated. Chemical parameters, oxidation and biogenic amines (BA) profiles were determined. A completely randomized design in a 2x4 factorial arrangement (two stored temperature: 26 ºC or 7 ºC; and four storage times: 0, 24, 48 and 72h before rendering) was used. PRM nutrient levels were within the acceptable ranges determined for animal byproducts in all treatments and they did not influence PRM acidity index or TBARS (P>0.05). The peroxide index of all PRM was higher than the acceptable limit (>10 meq/1000g) but did not cause a rancid odor. Lower total BA content was determined at 72 h of storage in PRMs from refrigerated carcasses. The nutrient composition of PRMs shows quality enough to possibly be utilized as a feedstuff. Additional studies are needed to establish the safety of these byproducts as feedstuffs.

 

Keywords: biogenic amines, byproduct, feedstuff, nutritional composition.

 

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