15C-18 |
Analytical comparison of nutrient components in feed-grade egg product manufactured from various sources of raw material to nutrient component inedible whole egg product |
S. PHIMPHILAI, R. D. Galyean, and F. B. Wardlaw. Department of Food Science and Human Nutrition, Clemson University, 224 P&A Building, Perimeter Rd., Clemson, SC 29634 Feed-grade egg product, a rich nutrient by-product from hatcheries and egg industries, recently has been sold for animal feed processing at an average of $89.10 per ton which is quite reasonable for selected egg producers. With this high benefit, an apparent oversupply of this by-product results in unstable prices influencing the U.S egg industry. This study is conducted to identify the chemical and nutritional efficacy of feed-grade egg product for future marketing program aspects. Nutritional and chemical properties of dried feed-grade whole egg products derived from commercial hatcheries, blends of hatchery eggs, egg grading/packing facilities, and from commercial egg breakers were investigated and compared with the dried whole egg nutrient database for standard reference listed by the USDA. Chemical characteristics of proximate compositions showed same ranges as the standard reference except higher ash contents were found. Analytical amino acid indicated higher Glycine, Cystine and Methionine contents compared to the reference database. However, in vitro digestibility and calculated protein efficiency ratio (C-PER) were comparable to casein, a protein standard. Peroxide number, a lipid oxidation indicator, of the products increased by 1-4 value during one-year storage. High variation among sample batches was found which possibly due to deviation in raw materials compositions. The studied feed-grade egg products tend to be stable at room temperature with high nutrient efficacy, which projected to be valuable to future marketing program.
Session 15C, Food Chemistry: Food composition and analysis
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