Newsletter January 2018

POULTRY MORTALITIES A POTENTIAL SOURCE OF INCOME FOR FARMERS

Preservation of poultry mortalities or culled birds has been in use for many years especially in countries and states where the law does not allow for mortality pits or the discarding of mortalities on waste areas or open lands. A typical 42,000 size broiler house can produce 1,7 tons of dead birds over a cycle or 13 tons per annum per house. Preserved mortalities where the volatile nitrogen levels are below 3% are a high protein/high fat raw material with potential as feed raw material when processed. The nutritional value can range between 30% to 46% protein and 13% to 20% fat if processed optimally. Preservation is done through ensiling
(fermentation) of the mortalities by adding low cost carbohydrate such as molasses and acidification with organic acids in order to drop the pH below 4.5 to kick start the fermentation process and lactobacillus production. The fermentation at optimal temperatures will take around 7 to 14 days and will produce a preserved product free of pathogens and bad smells. The process of preservation will allow for this waste raw material to be available for further processing, rendering or storage for pick up by third party processors. Enzymatic break down technology of feathers also exist and will hydrolyze the feather keratin to bio-available amino acids products. This will also prevent high heat processing damage to protein and other nutrients in the waste stream. The preserved product can be used directly as a feed or further processed by rendering, pelleting or extrusion. The pelleted raw material can be used in ruminant diets or in extruded form as pet food raw material. Ensiled poultry mortalities can be included up to 20% in certain diets. The potential advantages of mortality/dead bird waste preservation through acidification and enzymatic break down is as follows:
· Improved biosecurity on farm as no roaming collection vehicles visit farms from lion and crocodile farms
· Additional income stream for farmers and possible diversification activities
· Lower heat processing lead to improved quality of protein (amino acids) and fatty acids with reduced risk of damaging amines that is produced during high heat processing
· Reduced risk of pathogens and viruses as these are eliminated during the 14 day fermentation period
· Preservation of fresh mortalities will prevent rot by-products such as amines to form and will keep volatile nitrogen below 3%
· Fatty acid quality will be retained by low temperature processing as high heat lead to oxidation and break down of high quality fatty acids Ensure to register all processed raw materials with Department of Agriculture, Act 36 and remain withing legal feed and feeding requirements.acids with reduced risk of damaging amines that is produced during high heat processing
· Reduced risk of pathogens and viruses as these are eliminated during the 14 day fermentation period
· Preservation of fresh mortalities will prevent rot by-products such as amines to form and will keep volatile nitroge below 3%
· Fatty acid quality will be retained by low temperature processing as high heat lead to oxidation and break down of high quality fatty acids

Product Tip – Super Sal Stop

Super Sal Stop can also be used to combat scourge in sheep/lambs and cattle as it effectively control and limits growth and shedding of e. coli. Regular treatment of sheep and cattle will assist animal to regain condition
and improve growth in young animals.

Did you know?

The combination of ascorbic acid, sodium bicarbonate and potassium in our Heat Stress Hydration Pack will limit losses due to extreme heat stress by replenishing important electrolytes, prevent lung acidosis and
prevent mortalities due to heat stress in the bird.

New Products – Hydrogen Peroxide – 25%

Super Agri Science now also offers Hydrogen Peroxide 25% for use in cleaning water and drinker lines – for more info and pricing contact your nearest
sales representative.