The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red meat, milk, etc. Furthermore, this book aims to contribute to the campaign against hunger in the developing world and to reduce the competition between animals and human beings for cereals and pulses. Accordingly the global pollution problem will be reduced. This book will be of great interest to all those involved in the animal feed and poultry industries, in agricultural universities, and in research establishments where animal nutrition is studied and taught.
In developed market economies with intensive animal production systems, such as The Netherlands, many new feedstuffs have been introduced as part of the diets of ruminant and monogastric animals. These new feedstuffs are often by-products of human food processing. It is important that these by-products and also the by-products from wastes are properly evaluated with regard to the possibilities of incor porating them into livestock diets. Research on the subject of feed from waste, its processing and its use in the nutrition of poultry has increased considerably during the last decade. The Department of Animal Nutrition of Wageningen Agricul tural University (WAU), Wageningen, The Netherlands, in close co operation with the Poultry Feeding and the Processing Industry, has been active in this field. In order to update research and to expedite further work in this field, a comprehensive review of the literature on the subject of feed from waste was made. Such a study would not only bring the industry up to date on the subject but could also indicate specific topics which may be of great value for developing market economies. Poultry scientists and technologists suggested that a review would fill a need as a reference and textbook, not only for the industry but also for undergraduates and graduates of agricultural colleges and extension services all over the world.
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.
Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. - Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries - Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods - Contains nearly 2500 of the most up-to-date references available
