Urlings H A, Fransen N G, Bijker P G, van Logtestijn J G
Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.
J Anim Sci. 1993 Sep;71(9):2432-8. doi: 10.2527/1993.7192432x.
As a result of intensification and centralization of poultry slaughtering, the amount of slaughter byproducts produced at a single location is increasing. These byproducts are rich in protein, fat, and vitamins and, therefore, constitute a potentially useful raw material for use as animal feed. To maintain the nutritive value of these byproducts they should be processed to minimize or eliminate degenerative changes that reduce the feed value of the product. In this paper amino acid breakdown in slaughter-fresh poultry viscera, heads, and breast meat is studied as a model. Initial amino acid breakdown in viscera was observed (also when bacterial growth was excluded by gamma-irradiation), which resulted in high levels of total volatile N and cadaverine. Putrescine was produced only in viscera after bacterial proliferation. In heads and breast meat, no production of metabolites of amino acid degradation was observed as a result of initial enzymatic activity. It is concluded that during preservation of poultry byproducts not only bacterial proliferation, but also enzymatic breakdown of amino acids, must be prevented.
由于家禽屠宰的集约化和集中化，单一地点产生的屠宰副产品数量正在增加。这些副产品富含蛋白质、脂肪和维生素，因此构成了用作动物饲料的潜在有用原料。为保持这些副产品的营养价值，应对其进行加工，以尽量减少或消除降低产品饲料价值的退化性变化。本文以屠宰后的新鲜家禽内脏、头部和胸肉中的氨基酸分解作为模型进行研究。观察到内脏中最初的氨基酸分解（即使通过伽马射线辐照排除细菌生长时也是如此），这导致总挥发性氮和尸胺含量很高。腐胺仅在细菌增殖后的内脏中产生。在头部和胸肉中，未观察到由于初始酶活性而产生氨基酸降解代谢物的情况。得出的结论是，在家禽副产品的保存过程中，不仅必须防止细菌增殖，还必须防止氨基酸的酶促分解。
