Page 4—Poultry Notes Supplement to Lancaster Farming, Saturday, Sept. 23,1995
Special Report .
Lrom'ow lkMb©
RECYCLING POULTRY
BY-PRODUCTS
FROM SMALL-SCALE
PROCESSING
Paul H. Patterson, Ph.D.
Assistant Professor
Poultry Science
Penn State
Processing game birds or spe
cialty market stock such as holiday
turkeys, black skin silkies, or
ratites generates a by-product that
may be increasingly difficult to
dispose of.
Options for disposal include
burial, incineration, rendering and
most recently, composting. How
ever, these traditional options may
be less desirable in recent years
because of concerns about water or
air pollution and the cost versus the
return of sending material to the
renderer.
Facing higher rendering costs
and excessive tipping fees at the
local landfill, one such processor
approached us for a solution. The
offal and condemned birds from
this small broiler plant had a nutri
ent profile that suggested it could
contribute significantly to the
energy, protein, calcium, and pho
sphorus quality of the diet. By
recycling into the feed, we could
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offset some ingredient costs and
utilize a by-product that might
otherwise be an environmental
liability.
In one experiment, we blended
ground offal and condemned birds
with some inexpensive feed ingre
dients one might not usually see in
a poultry diet (wheat middlings,
barley, and cassava or feed grade
tapioca). These wet and dry ingre
dients werf combined at a 1:3 ratio
and contained approximately 25
percent moisture when blended
together. Using a Model 600 Insta
Pro extruder, the mixtures were
heated to 300 F and dried to
approximately lOpcrcent moisture
during the process.
The three new ingredients were
mixed into broiler diets at levels of
S, 10 and 20 percent and perfor
mance compared with a com and
soybean meal control. Atone, two
and three weeks of age, there were
no differences in body weight as a
result of the new feed ingredients.
Neither were there differences in
weight gain or feed consumption.
Birds fed the control diet did have
better feed conversion (feed/gain
ratio) than those fed the diet with
20 percent extruded barley/by
product blend; however, all other
new ingredient diets resulted in
equal broiler performance at less
8 ft. Deep Pit with Waffle
Slats & Rubber Dust Mattresses.
Dr. Paul H. Patterson
cost that birds fed the control diet.
In a second experiment, we
attempted to keep the perishable
poultry by-products free from
spoilage using an old technology
with a new application. Fermenta
tion, is a process of ensiling or
pickling a product by adding a fer
mentable sugar and allowing the
“good” bacteria to ferment the
sugars to an organic acid that pre
serves the by-product As it turned
out we were able to keep the
ground poultry by-products for a
week by adding 10 percent sucrose
and holding them in an air-tight
barrel.
The poultry by-products took on
a fermented silage smell which
might otherwise have been very
offensive. The fermentation would
allow
(Turn to Pago 14)
Broiler
House
S V 1
'' f
(Continued from Pago i)
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Ku'iits
thru Jan. 11.
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