Lipid and Protein Quality of Poultry By-Products Preserved by Phosphoric Acid Stabilization

Show simple item record

dc.contributor.advisor Dr. Teena M. Middleton, Committee Member en_US
dc.contributor.advisor Dr. Leon C. Boyd, Committee Member en_US
dc.contributor.advisor Dr. Peter R. Ferket, Committee Chair en_US
dc.contributor.advisor Dr. Mike Williams, Committee Member en_US
dc.contributor.author Sungwaraporn, Yuwares en_US
dc.date.accessioned 2010-04-02T18:28:33Z
dc.date.available 2010-04-02T18:28:33Z
dc.date.issued 2004-12-01 en_US
dc.identifier.other etd-11302004-181923 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/3272
dc.description.abstract The increase in intensive poultry productions has raised the public concern about poultry waste disposal. When properly handled, nutrients from poultry mortality and poultry processing waste can be recycled into valuable animal feed ingredients. There were two general objectives included in this dissertation. 1) to evaluate the effectiveness of different sources and levels of phosphoric acid (H₃PO₄), and lactic acid fermentation in preserving protein and lipid quality of poultry mortality and poultry processing waste (dissolved air floatation sludge, DAF), and 2) to evaluate the nutritional value of secondary protein nutrients (SPN), a product meal produced from DAF sludge, in broiler diets. Both feed- and food-grade H₃PO₄ were more effective than lactic acid fermentation in preserving protein and lipid quality of silages following 15 d of storage, while food-grade H₃PO₄ was the most effective preservative for 45 d of storage. Food-grade H₃PO₄ was more effective than feed-grade in preserving nutrient quality of silages at 2.76% acidification. Regardless of acid sources, using 5.52% H₃PO₄ significantly improved protein quality of silages. Phosphoric acid stabilization was found to improved only protein quality of DAF silages. Nutrient digestibility of SPN was evaluated in broilers using acid insoluble ash (Celite™) and titanium dioxide as digestibility markers. The acid insoluble ash method had higher accuracy and preciseness in measuring nutrient digestibility of the diets. The calculated apparent metabolizable energy (AMEn), apparent nitrogen retention (ANR, %) and apparent fat digestibility (AFD, %) of SPN estimated by the use of Celite™ were used to formulate the experimental diets containing various levels of SPN. AMEn, ANR, AFD, and broiler performance decreased as the levels of SPN increased. At 14 d of age, birds fed the diet containing 20% SPN had significantly higher incidence of rickets due to vitamin D deficiency, which caused a significantly higher mortality from 14 to 21 d of age. The reduction in bird performance demonstrated the adverse effects of including a high level (> 7.5%) of SPN on nutrient availability of broiler diets. en_US
dc.rights I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. en_US
dc.subject DAF sludge en_US
dc.subject Poultry moratlity en_US
dc.subject Protein quality en_US
dc.subject Broilers en_US
dc.subject Secondary protein nutrients en_US
dc.subject Lipid quality en_US
dc.subject Phosphoric acid en_US
dc.title Lipid and Protein Quality of Poultry By-Products Preserved by Phosphoric Acid Stabilization en_US
dc.degree.name PhD en_US
dc.degree.level dissertation en_US
dc.degree.discipline Nutrition en_US


Files in this item

Files Size Format View
etd.pdf 4.427Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record