Optimization of the thermal conditions for processing hatchery waste eggs as meal for feed
Journal
Poultry Science
Journal Volume
90
Journal Issue
5
ISSN
1080-1087
0032-5791
Date Issued
2011
Author(s)
Chiu, W.Z.
Abstract
The purpose of this study was to optimize the thermal conditions for processing hatchery waste eggs (HWE) into rich feedstuff with lower electricity consumption by using response surface methodology. In the study, the effects of processing temperature and time on HWE meal (HWEM) quality and production were evaluated. As the results indicate, optimization was obtained when the processing lasted for 23 h at the fixed temperature of 65°C, resulting in higher protein digestibility in vitro (89.6%) and DM (88.5%) content of HWEM with lower electricity consumption (82.4 kWh/60 kg of HWE). No significant differences existed between the quality values predicted by mathematical formulae and those obtained through practical analyses in DM (87 vs. 88.5%), CP (39.2 vs. 38.3%), protein digestibility in vitro (90.7 vs. 89.6%), and electricity consumed (80.8 vs. 82.4 kWh/60 kg of HWE). Furthermore, the product derived from the optimized processing conditions had better biosecurity; Salmonella spp. were not found and Escherichia coli levels were substantially reduced (from 10⁷ to 10⁴ cfu/g). In summary, HWEM of superior quality can be produced when the processing conditions optimized in the current research are utilized.
Subjects
hatchery waste egg
response surface methodology
optimization
thermal processing
SDGs
Publisher
Elsevier
Type
journal article