Search

Heavy metals are toxic residues that exert harmful effects because of their accumulation in the biological tissues. This study aimed to investigate the fitness of chicken breast meat, gizzard and liver for the human consumption in relation to their heavy metal residues. In addition, biodegradable effect of Lactobacillus rhamnosus on the heavy metals concentrations in chicken fillet samples was assessed. Lead, cadmium and arsenic concentrations were investigated in a total of ninety random samples of raw chilled chicken meat, gizzard and liver (30 of each), which were collected from poultry slaughter shops in Benha city, Qalubiya governorate, Egypt by the atomic absorption technique. Furthermore, in vivo degradable effect of L. rhamnosus on heavy metal residues in chicken fillet was investigated during refrigeration storage. Liver samples had significant higher levels of heavy metals than gizzard and meat, with the incidences of 56.7%, 46.7% and 16.7% for lead, cadmium and arsenic, respectively. Moreover, 28.9%, 24.4% and 28.9% of the examined samples were unfit for human consumption based on their heavy metal contents, and in accordance with the respective Egyptian standards. In addition, L. rhamnosus had a significant reduction effect on arsenic, cadmium and lead with the reduction (%) of 56, 71.5 and 82.6% at the end of the experiment, respectively. Accordingly, regular investigation of heavy metals levels in commercial meat products and their feed stuffs is recommended. Furthermore, L. rhamnosus showed promising diminishing effect on heavy metal accumulation in meat products, where advanced research on its effect on the environment is recommended. [ABSTRACT FROM AUTHOR]

Background: This meta-analysis study summarized the available information on the prevalence of thermotolerant Campylobacter jejuni and Campylobacter coli among poultry products in Asia; Methods: Exhaustive literature search was conducted and 30 studies were included. A number of multilevel random-effect meta-analysis models were used to calculate their pooled prevalence and compare each Asian regions; Results: The pooled prevalence for C.jejuni was 34%. On a separate meta-analysis for East Asia (EA), Middle East (ME) and South Asia (SA) and Southeast Asia (SEA), the pooled prevalences for C. jejuni were 33%, 37% and 33%, respectively. Moreover, results showed that there was significant heterogeneity and no significant publication bias. Conversely, the pooled prevalence for C. coli was 13%. On separate analysis by region, the pooled prevalences for EA, ME, and SEA were 10%, 18% and 12.08%, respectively. Significant heterogeneity was observed and there was no publication bias detected in the EA and the SEA; Conclusions: Overall, the high incidence of both C. jejuni and C. coli infections across Asia highlight the public health importance of these pathogens. Moreover, the meta-analysis of C. jejuni and C. coli prevalence across Asia gives crucial insights into the public health concerns connected with these pathogens. [ABSTRACT FROM AUTHOR]

Commercial poultry feed required for proper growth of birds and egg production contains essential nutrients with maize as key component. Inadequately dried maize is prone to aflatoxin contamination and therefore when used in feed formulation for poultry may compromise the safety of the feeds and poultry products. This study investigated the levels of aflatoxins in feed ingredients, feed and poultry products sampled from Eastern and Greater -Accra regions of Ghana. The aflatoxin levels of B1, B2, G1, and G2 were determined using a High-Performance Liquid Chromatography (HPLC) methodology. Main feed ingredients used were fishmeal, cotton seed cake, soya meal, rice, wheat and maize bran as well as maize grains. There was correlation between the level of aflatoxins and moisture content in poultry feed ingredients. All the poultry feeds (100 %) analysed showed the presence of aflatoxins with total aflatoxins recorded ranging from 5.32 to 29.88 μg/kg. Maize samples of the poultry feeds, from all two regions, revealed maize to be a major contributor to the overall total aflatoxin contents found in the feed. Five (5) out of ten (10) communities investigated in the two (2) regions where the poultry feeds were examined recorded total aflatoxin levels in maize above the Ghana Standard Authority (GSA) specification of 20 μg/kg. Aflatoxins G1 and G2 were not detected in all samples of chicken meat and eggs. Total aflatoxin levels recorded for all chicken meat and eggs were below GSA specification of 5 μg/kg; implying that these products were safe for consumption.

This study aimed to evaluate the effects of mechanically deboned chicken meat (MDCM) on the physicochemical and sensory properties of chicken döner kebab during 28 days of storage. Five different groups of chicken döner kebab were produced: C1: Control 1 including chicken breast meat, C2: Control 2 including ground chicken breast + transglutaminase, M1: 95% ground chicken breast + 5% MDCM + transglutaminase, M2: 90% ground chicken breast + 10% MDCM + transglutaminase and M3: 85% ground chicken breast + 15% MDCM + transglutaminase. The addition of MDCM to chicken döner kebab samples increased the pH value of the samples (P < 0.05). The TBARS values of the chicken döner kebabs increased during the storage period, especially on the 21st and 28th day. Groups M1, M2 and M3 had lower lightness (L*) and higher redness (a*) values than the control groups (P < 0.05). The addition of MDCM had no negative influence on the sensory parameters of the samples (P > 0.05). [ABSTRACT FROM AUTHOR]

ABSTRACT: The quality of poultry by-product meal (PBM) is not standardized in the industry. Several factors are detrimental to PBM and compromise its nutritional value and shelf life. Therefore, this study was conducted to determine the main PBM production factors that directly affect its in vitro organic matter digestibility (IVDOM) and protein oxidation (POX). Data on the processing of PBM samples (n = 100) were recorded in a rendering plant. Two types of PBM were used: 1) Low ash (LA, n = 66) with mineral matter (MM) content of 11% and 2) High ash (HA, n = 34) with MM above 11%. Processing traits and chemical composition of PBM were considered independent variables. The IVDOM and POX were determined in each sample and considered dependent variables. Data on independent variables were submitted to factorial and principal components (PC) analyses. In vitro organic matter digestibility data were clustered (P = 0.001) in low (778.92 g/kg), average (822.85 g/kg), and high (890.06 g/kg). The best arrangement was composed of six independent variables distributed in two PC, which explained 82.10% of the total variation. The ash concentration, oil to raw material ratio, collagen, and crude protein comprised PC1 with greater relevance and explained 58.46% of the total variance. The PC2 was composed of the processing time and temperature and explained 23.64% of the total variance. Protein oxidation data were clustered (P < 0.001) in low (265.19 nmol/mg CP), average (393.07 nmol/mg CP), and high (524.40 nmol/mg CP). Based on our results, the composition of the raw material from the slaughterhouse holds most of the information on PBM composition and digestibility. Developing improvements in the slaughtering or in the screening of the raw material that will be used by the rendering process is important to obtain a more nutritionally standardized ingredient.

Commercial poultry feed required for proper growth of birds and egg production contains essential nutrients with maize as key component. Inadequately dried maize is prone to aflatoxin contamination and therefore when used in feed formulation for poultry may compromise the safety of the feeds and poultry products. This study investigated the levels of aflatoxins in feed ingredients, feed and poultry products sampled from Eastern and Greater -Accra regions of Ghana. The aflatoxin levels of B 1, B 2, G 1, and G 2 were determined using a High-Performance Liquid Chromatography (HPLC) methodology. Main feed ingredients used were fishmeal, cotton seed cake, soya meal, rice, wheat and maize bran as well as maize grains. There was correlation between the level of aflatoxins and moisture content in poultry feed ingredients. All the poultry feeds (100 %) analysed showed the presence of aflatoxins with total aflatoxins recorded ranging from 5.32 to 29.88 μg/kg. Maize samples of the poultry feeds, from all two regions, revealed maize to be a major contributor to the overall total aflatoxin contents found in the feed. Five (5) out of ten (10) communities investigated in the two (2) regions where the poultry feeds were examined recorded total aflatoxin levels in maize above the Ghana Standard Authority (GSA) specification of 20 μg/kg. Aflatoxins G 1 and G 2 were not detected in all samples of chicken meat and eggs. Total aflatoxin levels recorded for all chicken meat and eggs were below GSA specification of 5 μg/kg; implying that these products were safe for consumption., Competing Interests: The auth\ors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Authors.)

• Processing condition was less relevant for the in vitro organic matter digestibility. • Composition and characteristic of raw material were the main contributors to digestibility of the final product. • Assessment of protein oxidation by the 2,4-DNPH method was not able to show the effect of processing on carbonyls formation. The quality of poultry by-product meal (PBM) is not standardized in the industry. Several factors are detrimental to PBM and compromise its nutritional value and shelf life. Therefore, this study was conducted to determine the main PBM production factors that directly affect its in vitro organic matter digestibility (IVDOM) and protein oxidation (POX). Data on the processing of PBM samples (n = 100) were recorded in a rendering plant. Two types of PBM were used: 1) Low ash (LA, n = 66) with mineral matter (MM) content of 11% and 2) High ash (HA, n = 34) with MM above 11%. Processing traits and chemical composition of PBM were considered independent variables. The IVDOM and POX were determined in each sample and considered dependent variables. Data on independent variables were submitted to factorial and principal components (PC) analyses. In vitro organic matter digestibility data were clustered (P = 0.001) in low (778.92 g/kg), average (822.85 g/kg), and high (890.06 g/kg). The best arrangement was composed of six independent variables distributed in two PC, which explained 82.10% of the total variation. The ash concentration, oil to raw material ratio, collagen, and crude protein comprised PC1 with greater relevance and explained 58.46% of the total variance. The PC2 was composed of the processing time and temperature and explained 23.64% of the total variance. Protein oxidation data were clustered (P < 0.001) in low (265.19 nmol/mg CP), average (393.07 nmol/mg CP), and high (524.40 nmol/mg CP). Based on our results, the composition of the raw material from the slaughterhouse holds most of the information on PBM composition and digestibility. Developing improvements in the slaughtering or in the screening of the raw material that will be used by the rendering process is important to obtain a more nutritionally standardized ingredient. [ABSTRACT FROM AUTHOR]

• GC-IMS profiles of flavor components in poultry product processing line. • 2-Ethylhexanol was identified as key flavor substance that chicken carcasses itself contained. • Stewing is an important controlling point in flavor formation process of the braised chicken. • The GC-IMS displays the results of the analysis in a colour contours image with no sample pretreatment. • The work covered seven sampling stages during production of Dezhou braised chicken. In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n -nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other. [ABSTRACT FROM AUTHOR]