Exam 3 - Poultry By-Products and Waste Flashcards

1
Q

what is a by-product?

A

an incidental or secondary product made in the manufacture or synthesis of something else

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

over _______ the bird is edible product

A

half

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

AAFCO

A

association of American feed control officials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is AAFCO

A

a nonprofit organization that makes regulations that tells us how to manage by-products and establish ingredient definitions and lab standards and label standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is a nonprofit organization that makes regulations that tells us how to manage by-products and establish ingredient definitions and lab standards and label standards?

A

AAFCO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is offal?

A

intestines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are the 3 main options for poultry waste?

A
  1. composting
  2. grinding
  3. incineration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what are the three grinding options?

A
  1. lactic acid/yeast fermentation
  2. acid/base treatment
  3. refrigeration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the goal of lactic acid/yeast fermentation, acid/base treatment, and refrigeration during grinding?

A

to control pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is commonly used in an acid/base treatment?

A

formic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is a pro of defatted poultry by-product meal?

A

it has a more stable shelf life because there is less fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is poultry by-product meal?

A

ground, rendered, clean parts of carcass of slaughtered poultry (necks, heads, feed, underdeveloped eggs, gizzards, intestines)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

steps of production

A
  • collected and stabilized (fermentation)
  • cooked, typical dry rendering
  • stored or distributed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is the goal fat content?

A

10-12%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

why is more than 12% fat bad?

A

it is more likely to get rancid and spoil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

uses of poultry by-product meal

A

proteins, fats, and minerals

17
Q

poultry by-product meal can replace _____ with little complications

A

SBM (soybean meal)

18
Q

T/F: poultry by-product meal is an excellent source of protein in both monogastrics and ruminants

19
Q

examples of poultry by-products

A
  • meat and bone meal
  • feather meal
  • blood meal
20
Q

how does blood meal have an imbalanced amino acid content?

A

typically high in lysine, but it is low in sulfur containing amino acids

21
Q

what can you do with on-farm loss?

A
  • compost
  • rendered
22
Q

T/F: poultry litter is common low cost fertilizer

23
Q

what do you need to know before using fertilizer?

A
  • soil needs
  • litter nutrient composition
  • plant utilization
24
Q

for plants to utilize the fertilizer the nitrogen must be in _________ form

25
Q

litter must go through _____________ to go from organic to inorganic state

A

mineralization

26
Q

what are the three major factors that affect plant utilization?

A
  • temperature
  • carbon to nitrogen ratio
  • moisture content of the soil
27
Q

what is the difference between laying soil on top of the soil vs incorporating the fertilizer into the soil?

A

it has a difference in the first year but doesn’t after some time