Yield of broiler and spent hen offals and nutritive value of by-product meals

Abstract

A study was carried out to compare the yields of inedible by-products and less preferred edible organ meat (gizzard, liver, heart) and to evaluate the nutritional value of by-product meals prepared from a combination ofthese by-products of broilers (7 weeks) and White Leghorn spent hens (72 weeks) separately for utilization in pet food preparation. The feathers were, however, not included in the by-product meals, which were prepared by autoclaving (I kg/cm2 ; 30 min), homogenization, oven drying (70±I DC; 16 hr) and grinding. Broilers yielded significantly (P,.01)higher blood, feathers, shank and feet and giblets but lower viscera, separable fat, head and neck than spent hens. The total offals, excluding feathers, averaged 30.3 and 32.9% of the live weight of these 2 types of chicken, respectively. The broiler by-product meal contained significantly more dry matter, ether extract, pepsin digestibility and gross energy than that In layer byproduct meal. On the contrary, the former meal had significantly lesser CP, total ash, calcium, phosphorus and avai lable lysine than that in the latter meal.