Optimization of the thermal conditions for processing hatchery waste eggs as meal for feed

• Published in: Poultry science Vol. 90; no. 5; pp. 1080 - 1087
• Main Authors: Chiu, W Z, Wei, H W
• Format: Journal Article
• Language: English
• Published: England 01.05.2011
• Subjects: Agriculture; Animal Feed - analysis; Animals; Chickens; Hot Temperature; Ovum; Time Factors; Waste Products
• ISSN: 0032-5791
• DOI: 10.3382/ps.2010-01127

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 10(7) to 10(4) cfu/g). In summary, HWEM of superior quality can be produced when the processing conditions optimized in the current research are utilized.