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,
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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
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