منابع مشابه
The Potential of Tropical Agro-Industrial by-Products as a Functional Feed for Poultry
Following the ban of synthetic antibiotics as antimicrobial agents and growth promoters, poultry nutritionists are now trying to find antibiotic substitutes. Agro-industrial by-products are abundant in tropical countries and have been used as the alternatives to conventional feedstuffs in poultry rations. These by-products are also known to contain several bioactive compounds such as oligosacch...
متن کاملPoultry Products as Food
1. Domestication and Development Of Breeds 1.1. Chickens 1.2. Turkeys 1.3. Ducks 2. Production Systems 2.1. Rural Production Systems 2.2. Intensive Commercial Production 2.2.1. Meat-Type Chickens 2.2.2. Egg-Type Chickens 2.2.3. Turkeys 2.2.4. Ducks 3. Marketing and Preservation 4. Worldwide Distribution 5. Yields of Product from Poultry 6. Composition of Products 7. Advantages and Disadvantages...
متن کامل24 Poultry Processingand Products
Primary and further processing of poultry is a multibillion dollar industry in the US. The majority of poultry raised and commercially processed in the US is composed of chickens, turkeys, and ducks, with more than 9 billion birds processed in 2010 (Table 24.1). Total retail product weight exceeded 58 billion pounds, with an estimated retail value of $100 billion. The general process of turning...
متن کاملMarination and Brining of Poultry Products
In the U.S., the per capita consumption of poultry has continued to rise since the 1960’s with the largest increase in production of further processed and convenience products (Figure 1). Because of the emphasis on value-added products, the poultry industry has become focused on improving product yield and meat quality. Commonly used methods of adding value to poultry meats include brining and ...
متن کاملGrowth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
The ability of Clostridium perfringens to germinate and grow in acidified ground beef as well as in 10 commercially prepared acidified beef, pork, and poultry products was assessed. The pH of ground beef was adjusted with organic vinegar to achieve various pH values between 5.0 and 5.6; the pH of the commercial products ranged from 4.74 to 6.35. Products were inoculated with a three-strain coc...
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ژورنال
عنوان ژورنال: Journal of Applied Poultry Research
سال: 1993
ISSN: 1056-6171
DOI: 10.1093/japr/2.4.380