Chemical changes during fermentation of poultry intestines with molasses

The addition of salt (25 g/kg) significantly (P<0.05) reduced the rate of acid production and the volume rise in poultry intestines ensiled with molasses (100 g/kg) during the first 4 days of fermentation at 26°C. The pH values of salted silage were marginally lower (P>0.05) than those of the...

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Bibliographic Details
Published in:	Irish journal of agricultural and food research Vol. 34; no. 2; pp. 175 - 181
Main Authors:	Mahendrakar, N.S, Rathina Raj, K, Khabade, V.S, Dani, N.P, Ramesh, B.S
Format:	Journal Article Conference Proceeding
Language:	English
Published:	Dublin Teagasc 01-01-1995 Dublin :Teagasc,1992
Subjects:	Agriculture Biological and medical sciences chemical composition Fatty acids Feed and pet food industries Fermentation Food industries Food science food spoilage Fundamental and applied biological sciences. Psychology Intestines Molasses Nitrogen Nonesterified fatty acids Offal oxidation poultry products Poultry science silage India Laboratory study Molasses Offals Poultry by product Nitrogen Fermentation Chemical modification Intestine Silage Sugar refinery by product pH Chemical composition Rancidity Feed
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Summary:	The addition of salt (25 g/kg) significantly (P<0.05) reduced the rate of acid production and the volume rise in poultry intestines ensiled with molasses (100 g/kg) during the first 4 days of fermentation at 26°C. The pH values of salted silage were marginally lower (P>0.05) than those of the non-salted silage. Non-protein nitrogen and α-amino nitrogen increased during the first day of fermentation and remained constant during the subsequent fermentation up to 7 days. The total volatile nitrogen and free fatty acid contents increased linearly during the fermentation. Ethoxyquin (0.2 g/kg) was partially effective in reducing oxidative rancidity.
ISSN:	0791-6833 2009-9029