title: Fermentation of raw poultry byproducts for animal nutrition.
abstract: In this study, the fermentation of raw, inedible poultry byproducts mixed with sugarbeet pulp and dextrose and inoculated with Lactobacillus plantarum and(or) Enteroccocus faecium resulted in a drop of pH in the byproducts to approximately 4.0 to 4.5 within 48 h. To keep the fermented product stable for a period of 21 d, the addition of > or = 3% (wt/wt) of a fermentable carbohydrate was necessary. With a high inoculation level of approximately 10(8) to 10(9) L. plantarum per gram, or with acidification of the initial mixture with .4% lactic acid, the number of Enterobacteriaceae decreased faster than with inoculation at 10(5) L. plantarum per gram, or without initial acidification. After 21 d of fermentation, a high level of enzymatic breakdown of proteins and amino acids was observed: the nonprotein N level increased from 5% to between 15 and 40% of total N and the volatile N level increased from 1% to between 3 and 11% of total N. An increase in histamine, cadaverine, and putrescine was also observed. Despite the technological measures taken, such as the application of a high inoculum of starter culture and initial acidification with .4% lactic acid, this amino acid breakdown could not be reduced to an acceptable level. These results suggest that, because of biochemical deterioration, fermentation alone is not a useful method of preservation of raw poultry byproducts.
authors.affiliation: Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.
authors.forename: H A
authors.initials: HA
authors.lastname: Urlings
authors.forename: P G
authors.initials: PG
authors.lastname: Bijker
authors.forename: J G
authors.initials: JG
authors.lastname: van Logtestijn
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000821:Animal Feed; D000818:Animals; D001679:Biogenic Amines / Q000378:metabolism; D002645:Chickens; D004755:Enterobacteriaceae / Q000254:growth & development; D016984:Enterococcus faecium / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D005947:Glucose / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000378:metabolism; D019344:Lactic Acid; D007778:Lactobacillus / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism; D011202:Poultry Products / Q000382:microbiology / Q000592:standards*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D007773:Lactates; D019344:Lactic Acid; D005947:Glucose; D009584:Nitrogen