Rational use of by-products in the processing of turkeys
https://doi.org/10.20914/2310-1202-2017-1-119-125
Abstract
A man's life, his health and work is impossible without full of food. According to the theory of balanced nutrition in the human diet should contain not only proteins, fats and carbohydrates in the required quantity, but also substances such as essential amino acids, vitamins, minerals in certain, beneficial to human proportions. In the organization of proper nutrition the primary role of the meat products. Turkey is the largest after the ostrich poultry are grown in Russia on an industrial scale. Undoubtedly, the leading positions on the market of poultry meat is chicken products, but in recent years Turkey meat is becoming increasingly popular. The processed by-products include liver, heart, gizzard, neck, feet, head, and corals. The highest mass fraction of Turkey offal is the liver, heart, gizzard. It was established experimentally that the output of the liver is of 1.23%, the output of the heart 0,45%, muscular stomach of 1.87%. The article presents data on the study of the chemical composition of the offal of turkeys, fractional composition of proteins, the assessment of the nutritional and biological value of byproducts. The objects of study are: offal (liver, heart, gizzard) broiler turkeys received at home as a result of slaughter and primary processing. Despite the fact that Turkey sufficiently studied in terms of nutritional and biological value, however, information information on evaluation of properties of by-products is not enough. However, according to our estimates, they have considerable potential in the development of innovative products for food, feed and medical purposes on the basis of deep processing of all resources.
About the Authors
L. V. Antipova
Voronezh state university of engineering technologies
Russian Federation
doctor of technical sciences, professor, department of technology of products of animal origin, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
doctor of technical sciences, professor, department of technology of products of animal origin, Revolution Av., 19 Voronezh, 394036, Russia
A. I. Shigina
Voronezh state university of engineering technologies
master student, department of technology of products of animal origin, Revolution Av., 19 Voronezh, 394036, Russia,
master student, department of technology of products of animal origin, Revolution Av., 19 Voronezh, 394036, Russia,
References
1. Dubrovskaya V.I., Gonotskii V.A. Products from Turkey meat. Ptitsa i ptitseprodukty [Poultry and poultry product] 2013, no. 3, pp. 30–32. (in Russian).
2. Antipova L.V., Glotova I.A. Modified-proteins bathtubs secondary products of slaughter of animals in the production of functional foods. Materialy mezhd. nauch.-tekhn. konf. “Pishchevoi belok i ekologiya” [Proceedings of the int. on the educational and technical. conf. "Dietary protein and environmental protection"] 2007, pp. 171–172. (in Russian).
3. Alekseev F. F., Vorokova O. A. Indeiki tyazhelogo krossa na Egor’evskoi ptitsefabrike [Turkey heavy cross in Egorievsk poultry farm] Sergiev Posad, VNITIP, 2012, pp. 292-294. (in Russian).
4. Rogov I.A., Antipova L. V., Dunchenko N.I. Khimiya pishchi [Chemistry of food] Moscow, Kolos, 2007. 384 p. (in Russian).
5. GOST R 53157–2008. Subprodukty ptitsy [State standard 53157–2008 The poultry offal. Specifications] Moscow, STANDARTINFORM, 2012, 2 p. (in Russian)
6. Mullakaeva M.O. Organoleptic and physico-chemical characteristics of meat quality of turkeys when administered in the diet of biologically active substances. Uchenye zapiski Kazanskoi gosudarstvennoi akademii veterinarnoi meditsiny im. N.E. Baumana [Scientific notes of the Kazan state Academy of veterinary medicine n.a. N.E. Bauman] 2012, pp. 209. (in Russian).
7. Tarasov V.I. Modern problems of the ex-port of products of Russian agriculture. Ptitsa i ptitseprodukty [Poultry and poultry products] 2012, no. 2, pp. 27–30. (in Russian)
8. Gonotskii V.A., Dubrovskaya V.I. roducts from Turkey meat Ptitsa i ptitseprodukty [Poultry and poultry products] 2013, no. 3, pp. 30–32. (in Russian).
9. Inerbaeva A.T., Moiseev N.S., Uglov V.A., Boroday E.V. et al. Development of technology and research of quality of meat delicacies from turkey. Vestnik SAGUTU [Proceedings of East-Siberian state university of technology and management] 2016, no. 04 (in Russian).
10. Chupina L. V., Reimer V. A. Ptitsevodstvo. Tekhnologiya proizvodstve myasa ptitsy [Poultry. Technology of production of poultry meat] Novosibirsk, Novosibirsk state agrarian University, 2013 (in Russian)
11. Adams R. Battling for shell space. Broiler Indian, 1998, vol. 51, no. 12, pp. 28-29.
12. Bellisle F., Blundell J.E., Dye L. Functional Food science and behavior and psychological functions. British J. Nutrition, 1998, vol. 80, no. 1, pp. 173-193.
13. Adesiji G. B., Baba S. T., Tyabo I. S. Effects of climate change on poultry production in ondo ctate, Nigeria. Russian Journal of Agricultural and Socio-Economic Sciences, 2013, no. 2.
14. Maiorano G. Tenderness and defect in poultry meat the main issues in the modern poultry industry. Agrarian Bulletin of the Urals, 2014, no. 9.
15. Buyarov А.V., Buyarov V.S. Economics and poultry reserve. Proceedings of OrelSAU, 2014, no. 3.
Review
For citations:
Antipova L.V., Shigina A.I. Rational use of by-products in the processing of turkeys. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):119-125. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-119-125
Views:
853
Email this article 
Post a Comment 
