Biomedical subjects

J F Prochaska

Publications and source records attributed to J F Prochaska.

4 recordsLinked to original sources

PubMed2000

Chemical preservation of whole broiler carcasses utilizing alkaline hydroxides.

The chemical preservation of whole broiler carcasses utilizing aqueous alkaline hydroxide solutions was examined as an alternative method of mortality management. Conversion of the preserved carcasses and solutions into an acceptable poultry by-product meal was examined. This research identified the basic parameters for effective preservative solutions that simultaneously hydrolyzed feathers and preserved the carcass. Euthanized, fully feathered, mature broilers were placed in potassium hydroxide (0.5 to 2.0 M) and sodium hydroxide (0.12 to 2.0 M) solutions for 5 and 10 d. Effectiveness was evaluated by visible feather degradation and carcass solubilization, odor production, inhibition of microbial growth, and solids content of the alkaline solutions. Sodium hydroxide at 1.9 and 2.0 M diffused throughout the carcass and produced adequate preservation without apparent putrefaction through 10 d. Aerobic bacteria were not recovered from sodium hydroxide solutions, carcass skin, or intestine samples at the 1.9 M concentration. Treatments of 2.0 M potassium hydroxide and a mixture of 1.5 M potassium hydroxide with 0.5 M sodium hydroxide produced the highest degree of carcass liquification at 10 d without visible putrefaction. Sodium hydroxide solution (2.0 M):carcass weight ratios ranging from 1:1 through 4:1 (wt:wt) were effective in preserving individual carcasses for more than 60 d without putrefaction.

Animals↗

PubMed1998

Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis.

The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profile analysis, feed ingredient functionality testing, and PAGE were conducted to determine whether increased egg total solids and CP content resulted in altered egg component functionality or electrophoretic protein banding pattern. Albumen component yield increased significantly on a mass basis at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Yolk mass yield was significantly increased at 556 mg/HD Met compared to 413 mg/HD Met. Consumption above 413 mg/HD Met resulted in significantly increased albumen total solids and protein. Yolk solids were not significantly different; however, yolk CP was significantly increased at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Albumen and yolk functionality at 413 and 507 g/HD Met were not significantly different in relation to cake volume or height. Emulsion separation at 120 min was significantly increased for 556 mg/HD Met compared to 413 and 507 g/HD Met. There were no significant differences in hardness or springiness of albumen and yolk gel plugs and electrophoretic protein banding patterns. Increased understanding of the influence of Met on liquid egg yield and composition may provide the egg producer with an effective and advantageous management technique for shell egg production specifically managed to maximize liquid egg product.

Albumins↗

PubMed1996

Effect of dietary methionine intake on egg component yield and composition.

The effects of methionine intake on liquid egg component yield and composition were examined in two laying hen experiments using diets supplemented with differing levels of methionine. In Experiment 1, a high methionine intake level of 512 was compared to 326 mg per hen-day (HD). The 512 mg/HD intake significantly increased egg weight, component mass, and total solids in both albumen and yolk. Experiment 2 examined methionine intakes of 328, 354, 392, and 423 mg/ HD. There were no significant differences in egg weight, component yield, or egg production among the treatments. Albumen solids from the 423 mg/HD intake level were significantly elevated when compared to 328 and 354 mg/HD. A methionine consumption of 354 mg/HD resulted in significantly lower yolk solids than 328, 392, and 423 mg/HD. Methionine intakes of 392 and 423 mg/HD did result in significantly increased crude protein content of albumen and yolk compared to 328 and 354 mg/HD methionine. Experiment 1 found elevated dietary methionine increased egg size, component mass, and solids content of albumen and yolk. Experiment 2 methionine intake significantly increased crude protein of albumen and yolk without changes in egg size or component yield. These results indicate a methionine intake range that will later liquid component composition while egg size remains unchanged.

Animals↗

PubMed1996

The effect of L-lysine intake on egg component yield and composition in laying hens.

Currently, 24% of the total U.S. egg supply is consumed as liquid egg product (LEP). In addition to egg weight and size, the commercial value of LEP is a function of percentage solids. The influence of L-Lys on LEP, the texture profile analysis of heat formed albumen and yolk gel plugs, and yolk emulsion separations was examined in two experiments. In Experiment 1, 108 layer hens (42 wk of age) were fed three sorghum-soybean diets with Lys levels ranging from 677 to 1,613 mg per hen per d (mg/HD). In Experiment 2, 108 layer hens (23 wk of age) were fed four sorghum diets with Lys levels ranging from 638 to 1,165 mg/HD. In Experiment 1, Lys intake of 1,613 compared to 677 mg/HD significantly increased albumen weight, solids, and protein and egg weight. There were no significant differences in egg production, feed consumption, or yolk weight, protein, and solids. In Experiment 2, Lys intake of 1,165 mg/HD resulted in significantly lower feed consumption, nutrient intake, and egg production. Lysine intake of 1,062 compared to 638 mg/HD resulted in significantly greater albumen solids, protein, and hardness, and egg production. Lysine intake of 828 compared to 638 mg/HD resulted in significant increases in yolk weight, protein, hardness, and emulsion separations. Lysine intakes of 1,062 mg/HD resulted in most yolk parameters returning to levels observed at 638 mg/HD. There were no significant differences in egg weight or yolk solids. This increased understanding of the influence of L-Lys on LEP parameters offers economic benefit to liquid egg producers.

Animals↗