Journal of Animal Environmental Science ISSN:1226-0274(Print) 축산시설환경학회지

This study was conducted to study optimal treatment temperature and heat treatment time to utilize poultry carcass as a feed ingredient. Experiment was performed to decide a critical control point using lab-scale analysis under various conditions. To decide a critical treatment temperature and heat treatment time, the experiment was performed at four different temperatures (100, 140, 180, and 220°C) in a completely randomized design and sampling was performed at 0, 4, 6, 8, and 10 h. Dry matter (DM), pepsin digestibility, salmonella, coliform, fungi, aflatoxin, and ochratoxin were analyzed to determine the potential of the heat-processed chicken carcass as a feed ingredient. It has been found that the optimum drying temperature was 140°C (p < 0.05) and it took about 4 h to reach to 95% DM content except for the treatment at 100°C (p < 0.05). Pepsin digestibility of treatment temperature at both 100 and 140°C was greater than those of 180 and 220°C (p < 0.05). Detection frequency of Salmonella and Coliform was greatest in the 100°C of treatment temperature and there was no detection of Salmonella and Coliform in the other treatments. Therefore, as chicken carcass was processed at a temperature of 140°C and higher than 4 hours using the chicken carcass treatment system, it is considered that chicken dead bodies can be used as a valuable feed ingredient.