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Preservation of and Nutrient Recovery from Poultry Carcasses Subjected to Lactic Acid Bacteria Fermentation

Department of Poultry Science, University of Maryland, L. E. S. R. E. C., Princess Anne, MD 21853; Phone: (302) 651-9111

Correspondence: D. W. Murphy

Five experiments were conducted to demonstrate the feasibility of using lactic fermentation to preserve and recover the nutrients from broiler carcasses. When either 7.5% or 10% glucose was fermented with whole chopped carcasses, and Enterobacter-free, acidic (pH 4.2) silage was produced when incubated at 37°C. Tests of fermentability of a variety of carbohydrate sources showed glucose and sucrose were fermented readily and equally by gut lactobacilli. Cornmeal and cornstarch were fermented, but less efficiently (33%) than sugars. Complex carbohydrates (cellulose) were not fermented at all. All cornmeal and glucose based fermentations produced satisfactory results (pH 4.2). Combinations of carbohydrates that provided 10-20% of fermentable carbohydrate in the mixture also gave good results. A variety of industrial carbohydrate byproducts supported vigorous fermentation of carcasses. On a sugar content basis, nondelactosed whey, molasses, and condensed brewers solubles fermented broiler carcasses equally well.

Acid production and pathogen destruction proceeded rapidly when incubated at 37-41°C. Broiler silage maintained a consistent pH (4.2 or less) when stored for 45 days at ambient temperatures, and had a nutrient content that made it suitable for reprocessing and refeeding.

Key Words: Fermentation • bacteria • carcasses • silage • nutrient recovery