Desarrollo y estandarización del proceso de rendering de residuos de las plantas de faenamiento avícola

Abstract

In the history of the animal feed industry, base meal is made with the purpose of containing a high percentage of protein, which is a crucial part of this industry, thus contributing to the manufacture of this meal, industrially there are three types of meal; grain-based, fish-based and chicken-based. Due to this, a base flour was elaborated using the residues of the white entrails of chicken, emphasizing that with this, the waste of the poultry industry was used and a source of contamination was reduced. In order to obtain a product suitable for animal consumption, a physical-chemical procedure was used; at the beginning, washing was carried out, followed by two methods, the first one with a thermal treatment and the second one with a chemical treatment, to obtain an applicable method, in the same process, drying was used, as well as grinding and packaging. In the end, a base flour with high protein levels was produced with both the thermal and chemical methods, nutritional composition and microbiological quality were evaluated. Finally, a comparison was made between the physical and chemical methods, and the profitability of both processes, thus concluding that both methods are feasible, however, one stands out from the other, since its self-sustainability, nutritional value and the complete inhibition of the microbial load of chicken entrails are considered.