Tag Archives: poultry meat

1015–1022 S. Eglite, A. Ilgaza and M. Butka
Reduction of ammonia emissions by applying probiotics on litter in a commercial breeding poultry house
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Reduction of ammonia emissions by applying probiotics on litter in a commercial breeding poultry house

S. Eglite¹*, A. Ilgaza¹ and M. Butka²

¹Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, K.Helmaņa Street 8, LV-3004, Jelgava, Latvia
²WPSA Latvia branch, A/S Balticovo - administrative building, LV-3913, Iecavas district, Latvia
*Correspondence: sabiine.eglite@gmail.com

Abstract:

Agricultural sectors account for a part of total ammonia emissions, including poultry. This is especially true in breeding poultry houses, where birds live on litter for several months. The purpose of the research was to reduce ammonia emission and to improve birds living environment. The study was performed in two breeding poultry houses: the test house (ProLG) and the control house (ConLG). The study starts when young breeding birds (Ross 308) are housed at 19 weeks of age until the birds are eradicated at 60 weeks of age. At the test house the probiotic mixture in a powder form was manually spread 10 g per m2 before the birds were placed, and it was spread manually once a week on litter and over manure pits throughout the lifetime 5 g per m2 of probiotic mixture. The amount of ammonia in ProLG and ConLG houses was measured in the fifth week after the start of the study and afterwards every four weeks at the same 6 points each time and the condition of the litter was assessed on a 5-point scale. As the age of the poultry increases, the number of measurements also increases. Electricity consumption was calculated every month for the test housing and for the control housing. The trial is still ongoing, initial results showed that amount of ammonia has decreased compared to the control house, indicating that the probiotics can be used efficiently to reduce ammonia in the manure of the birds and improving the microclimate in poultry houses, but subsequent results did not give the expected results – the efficacy of probiotics had not been yet approved.

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1287–1298 J. Bazarnova, Т. Kuznetsova, Е. Aronova and A. Toumi
Use of lipids of Chlorella microalgae in poultry meat marinades and sauces recipes
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Use of lipids of Chlorella microalgae in poultry meat marinades and sauces recipes

J. Bazarnova, Т. Kuznetsova, Е. Aronova and A. Toumi

Peter the Great St. Petersburg Polytechnic University, Graduate School of Biotechnology and Food Science, Polytechnicheskaya, 29, RU195251 St. Petersburg, Russia
Correspondence: j.bazarnova@spbstu.ru; kuznetsova.ta1@spbstu.ru; aronovae@inbox.ru; toumi.amira@hotmail.com

Abstract:

The aim of this study is to develop formulations and technologies for fermented poultry meat products with the addition of whey and lipid extracts obtained from Chlorella microalgae. Lyophilized microalgal biomass was obtained from cell suspensions of Chlorella sorokiniana (strain 211-8k) cultivated in a closed photobioreactor under laboratory conditions. For the cell wall disintegration, the biomass samples were homogenized using a high-speed homogenizer at 10,000 vol min-1 for 5 minutes. The lipid extraction was performed on a Sohxlet apparatus Buchi E-812 SOX with the solvent extraction system ethanol: n-hexane (1: 9). The higher fatty acids composition of the obtained microalgal lipid extracts was determined by gas chromatography with flame-ionization detection using nitrogen as a carrier gas. The ω-3 and ω-6 content represented 26.59% and 19.05% respectively, which indicates that these lipid extracts have high nutritional values. The curd whey was obtained from cow’s milk of summer and winter production from 2017 to 2018 (Lomonosov district auxiliary farm, Leningrad region); and lyophilized Direct Vat Set (DVS) cultures (Ch. Hansen, Denmark). The organic acids and carbohydrate content in the serum was determined by ion-exclusion HPLC. The FD-DVS CHN-19 culture was selected to produce a serum with improved organoleptic characteristics and a lower propionic acid content (0.01 g L-1). To obtain an optimal ω-3 / ω-6 ratio, a phyto-additive mixture based on sunflower oil and lipid extracts from C. sorokiniana microalgae at a ratio of 5–10: 1 is proposed to be used in recipes and technologies of sauces and marinades. It is established that the use of curd whey marinades allow to increase the water-holding capacity (WHC) by 6−8% and to reduce losses during heat treatment of poultry meat from 2 to 11%.

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2265-2281 O. Zinina, S. Merenkova, A. Soloveva, T. Savostina, E. Sayfulmulyukov, I. Lykasova, and A. Mizhevikina
The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat
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The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat

O. Zinina¹*, S. Merenkova¹, A. Soloveva², T. Savostina³, E. Sayfulmulyukov³, I. Lykasova³, and A. Mizhevikina³

¹South Ural State University (national research university), Department of Food and Biotechnology, Lenin Avenue 76, RU454080 Chelyabinsk, Russia
²Meat processing complex Sitno, Laznik street 30, RU455000 Magnitogorsk, Russia
³South Ural State Agrarian University, Gagarin street 13, RU457100 Troitsk, Chelyabinsk Region, Russia
*Correspondence: zininaov@susu.ru

Abstract:

Changes in physicochemical, rheological and microbiological properties occurring throughout the ripening (on days 0, 7, 14, 21, and 28) of dry fermented sausages made from poultry meat were studied. The effect of starter bacteria on the microstructure and sensory attributes of dry fermented sausages has also been determined. The results of physicochemical analysis of dry fermented sausage shows no significant difference (P < 0.05) between the test (inoculated) and the control sausages in the protein, fat, moisture, salt, ash and nitrite content. However, the significant difference (P > 0.05) between the control and inoculated batches in lowering the pH level, changing the critical shear stress, growth of viable microorganisms, accumulation of amine nitrogen during ripening was established. The results show, that inculcation of starter cultures accelerates biochemical processes during fermentation and thereby provides the necessary functional and technological properties of minced meat. Sensory profiling showed a more significant (P < 0.05) acidic and spicy flavour and intensity of acidic and smoked meat aroma; and increased firmness and cohesiveness in inoculated sausage. The results of microstructural analysis showed that the dry fermented sausages that ripened with the starter bacteria (Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus), differ from the control sample compacted as a thin surface layer which is formed during the drying, smoking and maturation, and that indicates more uniform moisture removal.

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