A Summary of the Inaugural Meeting of the Alliance for Research and Innovation in the Rendering and Pet Food Industries

On May 17th and 18th, members of the rendering, pet food, and academic community convened at Colorado State University in Fort Collins, Colorado for the inaugural meeting of the Alliance for Research and Innovation in the Rendering and Pet Food Industries. This inaugural meeting begins a collaborative process intended to bring professionals from the pet … Continued

Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use

Title: Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use Principal Investigator: Jennifer Martin and Dale Woerner, Colorado State University Keywords: : poultry fat, rendering, impurity, moisture, Salmonella, survival, food safety, microbiology, 2015, Martin, Woerner Year: 2015 Objective: (i) Utilize fluorescently-tagged Salmonella to assess the distribution … Continued

High Fat Pre-starter Rations for Broilers

Title: High Fat Pre-starter Rations for Broilers Principal Investigator: Jeffre Firman, University of Missouri Keywords: turkeys, fat addition, pre-starter, Firman, 2015, yellow grease, nutrition, poultry Year: 2015 Objective: This project was designed to determine if high fat pre-starter rations would improve initial bodyweight of chicks and if the increases seen would be maintained to market … Continued

Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product

Title: Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product Principal Investigator: T. Matthew Taylor, Texas A&M University Keywords: Taylor, 2014, food safety, microbiology, thermal validation, FSMA, Salmonella, Taylor Year: 2014 Objective: The three core objectives of the current research project that experiments were: 1) identify the D-values of Salmonella enterica serovars previously … Continued

Determination of D- and z- values for Salmonella ssp. in Rendered Products

Title: Determination of D- and z- values for Salmonella ssp. in Rendered Products Principal Investigator: Mindy Brashears, Texas Tech University Keywords: Salmonella, D and z values, high-fat rendering raw materials, thermal inactivation, FSMA, food safety, microbiology, 2014, Brashears Year: 2014 Objective: To determine the D- and z- values to inactivate a Salmonella spp. cocktail artificially … Continued

Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products

Title: Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products Principal Investigator: Dale Woerner, Colorado State University Keywords: used cooking oil, rendering, Salmonella, Escherichia coli O157:H7, D-value, z-value, critical limits, food safety, FSMA, 2014, Woerner Year: 2014 Objective: 1) Determine the process lethality of Salmonella and … Continued

The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values

Title: The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values Principal Investigator: Kadri Koppel, Kansas State University Keywords: pet food, Koppel, 2014, oxidation, quality, shelf life, dog food, beef, meat and bone meal, poultry by-product meal, consumers Year: 2014 Objective: … Continued

The impact of rendered protein meal level of oxidation on shelf life and acceptability in extruded pet foods.

Title: The impact of rendered protein meal level of oxidation on shelf life and acceptability in extruded pet foods Principle Investigator: Greg Aldrich Year: 2012 Objective: a. Determine the effect of incorporating increasing levels of oxidation in rendered protein meals used to produce extruded pet food on markers of oxidation in finished product. b. Determine … Continued

Evaluation of techniques used to extend shelf-life and methods for analysis of rendered protein meals in pet foods

Title: Evaluation of Techniques Used to Extend Shelf-life and Methods for Analysis of Rendered Protein Meals in Pet Foods Principal Investigator: Greg Aldrich, Kansas State University Keywords: 2012, Aldrich, oxidation, pett food, rancidity, oxidation, protein meals, PV, meat and bone meal, poultry by-product meal Year: 2012 Objective: To determine the efficacy of rapid methods (e.g. … Continued

Redefining Essential Fatty Acid Requirements of Fishes in the Context of Rendered Fat-based Aquafeeds

Title: Redefining Essential Fatty Acid Requirements of Fishes in the Context of Rendered Fat-based Aquafeeds Principal Investigator: Jesse T. Trushenski, Southern Illinois University Keywords: Hybrid Striped Bass, Pompano, Atlantic Salmon, long-chain polyunsaturated fatty acid, LC-PUFA, Trushenski, nutrition, tallow, aquaculture, Southern Illinois University, 2012 Year: 2012 Objective: Determine the relative requirements of long-chain polyunsaturated fatty acids … Continued

Effects of Fat Addition to Rations Containing DDGS with Different Fat Content

Title: Effects of Fat Addition to Rations Containing DDGS with Different Fat Content Principal Investigator: Jeffre Firman, University of Missouri Keywords: broilers, turkeys, energy, fat addition, DDGS, yellow grease, nutrition, poultry, 2012, Firman Year: 2012 Objective: To determine the effect of fat addition to diets containing high, medium and low fat DDGS in broilers and … Continued

Phosphorus and Amino Acid Digestibility in Meat and Bone Meal Fed to Swine

Title: Phosphorus and Amino Acid Digestibility in Meat and Bone Meal Fed to Swine Principle Investigator: Hans Stein Year: 2010 Scientific Abstract:  A total of 8 different commercial sources of meat and bone meal (MBM) have been received and used for this experiment. For the amino acid study, 9 growing barrows (initial BW: 25 kg, … Continued

Effect of Phase-Feeding Beef Tallow along with Dried Distiller Grains on Pork Quality

Title: Effect of Phase-Feeding Beef Tallow along with Dried Distiller Grains on Pork Quality Principle Investigator: Jason Apple Year:2009 Scientific Abstract: Soft pork fat in fresh  pork bellies has become a major concern of pork processors.   Soft pork bellies have been associated with fabrication difficulties, reduced product yields, unattractive  bacon slices, reduced product shelf-life, and … Continued

Implementation of rendered fats in aquaculture feeds: maximizing ability to tailor nutritional value of cultured finfish while minimizing reliance on marine resources

Title: Implementation of rendered fats in aquaculture feeds: maximizing ability to tailor nutritional value of cultured finfish while minimizing reliance on marine resources Principle Investigator: Jesse Trushenski Year: 2008 Scientific Abstract: Objective 1 was designed as a screening study to determine which of the rendered fats evaluated held the most promise for use in the … Continued

Feather Meal and Meat and Bone Meal in Aquaculture Feeds and Production Strategies for the Culture of Nile tilapia in Egypt

Title: Feather Meal and Meat and Bone Meal in Aquaculture Feeds and Production Strategies for the Culture of Nile tilapia in Egypt Principle Investigator: Ehab El-Haroun Year: 2008 Scientific Abstract: The results of this study highlight the importance of  meat and bone meal (MBM) as a source of P in comparison with mono-sodium phosphate (MSP) … Continued

Adding Value to Animal Protein Ingredients while Meeting the Needs of the Worldwide Aquaculture Industry

Title: Adding Value to Animal Protein Ingredients while Meeting the Needs of the Worldwide Aquaculture Industry Principle Investigator: Dominique P Bureau Year: 2008 Objective: A) Overall Objectives The overall objective of this project is to achieve a better characterization of the nutritive value of rendered animal protein ingredients currently produced in North America and add … Continued

Attractability and Palatability of Rendered Animal Proteins to Blue Shrimp, Litopenaeus stylirostris

Title: Attractability and Palatability of Rendered Animal Proteins to Blue Shrimp, Litopenaeus stylirostris Principle Investigator: George Chamberlain Year: 2008 Objective: (1) To quantify the levels of commonly recognized factors of attractability and palatability such as soluble protein, small chain peptides, free amino acids, taurine and nucleotides in four terrestrial animal protein ingredients, namely petfood-grade poultry … Continued

Replacement of Fish Meal with Mixed Rendered Animal Protein in Practical Diets for 9 Siberian Sturgeon (Acipense baeri Brandt)

Title: Replacement of Fish Meal with Mixed Rendered Animal Protein in Practical Diets for Siberian Sturgeon (Acipense baeri Brandt) Principle Investigator: Min Xue Year: 2007 Objective: 1) To evaluate a higher mixed rendered animal protein utilization level (75-100%) in diet for Siberian sturgeon on the growth performance, economical returns and somatotropic axis responsiveness to fish … Continued

Production of Omega-3 Fatty Acid-Rich Algae from Animal Protein Hydrolysate

Title: Production of Omega-3 Fatty Acid-Rich Algae from Animal Protein Hydrolysate Principle Investigator: Zhiyou Wen Year: 2006 Objective: Included below. Lay Summary/Industry Summary: The rendering industry desires new commercial outlets for its protein meal products. The overall goal of this project was to utilize hydrolysates of rendered protein as less expensive substrates for the production … Continued

Use of Animal By-Product meals in Zero Exchange Feeds for Shrimp

Use of Animal By-Product meals in Zero Exchange Feeds for Shrimp Principle Investigator:Albert G.J. Tacon Year:2006 Objective:The goal and long term objective of this  research project  is  to  improve  the economic viability and sustainability of marine shrimp culture operations within the U.S. and globally through the development of cost-effective fishmeal-free feeds using terrestrial animal by-product … Continued

Potential of using a blend of rendered animal protein ingredients to replace fish meal in practical diets for malabar grouper (Epinephelus malabricus)

Title: Potential of using a blend of rendered animal protein ingredients to replace fish meal in practical diets for malabar grouper (Epinephelus malabricus) Principle Investigator: Yan Wang and Dominique Bureau Year: 2005 Objective: The purpose of the study is to assess the potential of using a blend of PBM, MBM, FM, and BM as fish … Continued

Metabolizable Energy Value of Meat and Bone Meal

Title: Metabolizable Energy Value of Meat and Bone Meal Principle Investigator: Layi Adeola Year: 2005 Objective: 1. Determine the metabolizable energy (ME) contents of a variety of samples of meat and bone meal for pigs. 2. Assess the variation in metabolizable energy contents of meat and bone meal and develop robust regression equations that relate … Continued

DIGESTIBILITY, FEED UTILISATION, GROWTH PERFORMANCE AND HEALTH CRITERIA ASSESSMENT OF MEDITERRANEAN SEA BREAM (SPARUS AURATA) FED SELECTED ANIMAL BY-PRODUCTS

Title: DIGESTIBILITY, FEED UTILIZATION, GROWTH PERFORMANCE AND HEALTH CRITERIA ASSESSMENT OF MEDITERRANEAN SEA BREAM (SPARUS AURATA) FED SELECTED ANIMAL BY-PRODUCTS Principle Investigator: Simon Davies Year: 2005 Objective:The present research was conducted objectively with category three defined materials or high standard to obtain reliable information to characterize the suitability of animal by products for sea bream. … Continued

Diffusion of Protease into Meat & Bone Meal for Solubility Improvement and Potential Inactivation of the BSE Prion

Title:Diffusion of Protease into Meat & Bone Meal for Solubility Improvement and Potential Inactivation of the BSE Prion Principle Investigator: Brian Coll, Rafael Garcia, and William Marmer Year: 2005 Objective: The present research uses the commercial protease Versazy- meTM, and treats its ability to inactivate BSE prions as a given, based on previous literature. The … Continued

Improving Fat Utilization by the Weaned pig: Effect of Diet Physical Form, Fatty Acid Chain length, and Emulsification

Title: Improving Fat Utilization by the Weaned pig: Effect of Diet Physical Form, Fatty Acid Chain length, and Emulsification Principle Investigator: Kathryn Price and Jack Odle Year: 2005 Objective: We hypothesized that MCT would be better digested than LCT, especially in dry diets, and emulsification would improve digestibility of LCT more than MCT. Lay Summary/Industry … Continued

Evaluating the Impact Under Commercial Conditions of Increasing Diet Tallow Content and Dietary Energy Concentration on Grow-Finish Performance, Carcass Quality and Return Over Feed Cost

Title: Evaluating the Impact Under Commercial Conditions of Increasing Diet Tallow Content and Dietary Energy Concentration on Grow-Finish Performance, Carcass Quality and Return Over Feed Cost Principle Investigator: John Patience Year: 2004 Objective: The objectives of this experiment were: 1. To determine the response of growing and finishing pigs to increasing dietary energy concentration on … Continued

Low Ash MBM and Poultry Meal – Infrastructure Applications for Terminal Velocity Separated (Elutriated) Product

Title: Low Ash MBM and Poultry Meal – Infrastructure Applications for Terminal Velocity Separated (Elutriated) Product Principle Investigator: Gennero Maffia Year: 2004 Objective: 1. Fractionate the MBM into a meat rich portion and a bone rich portion 2. Test the bone portion in infrastructure (large volume, low margin) applications 3. Process the lipids in the … Continued

Effects of supplemental fat on growth performance and quality of beef from steers fed com finishing diets

Title: Effects of supplemental fat on growth performance and quality of beef from steers fed com finishing diets Principle Investigator: Mark Nelson Year: 2004 Objective: Determine effects of fat and forage level on growth performance and appearance, composition and eating quality of beef. Lay Summary/Industry Summary: Supplemental fat in finishing diets I) decreases ruminal fiber … Continued

Digestibility of amino acids by Broilers and Turkeys

Title: Digestibility of amino acids by Broilers and Turkeys Principle Investigator: Todd Applegate Year: 2004 Objective: To estimate the effects on how IEAA flow in the chick may vary depending on site specific conditions of the experiment. Lay Summary/Industry Summary: The primary objectives of this research was to a) quantify the endogenous losses of amino … Continued

Evaluating the Effects of Meat & Bone Meal in Reproducing Sow Diets

Title: Evaluating the Effects of Meat & Bone Meal in Reproducing Sow Diets Principle Investigator: Donald Malmn Year: 2004 Objective: To evaluate the effects of Meat & Bone Meal as a protein (amino acid) source for reproducing sows on reproductive performance, changes in backfat thickness, nursing pig performance, and sow milk compositions over a 3 … Continued

Biodiesel Cold Weather Blending Study

Title: Biodiesel Cold Weather Blending Study Principle Investigator: A consortium of researchers Year: 2003 Lay Summary/Industry Summary: Increased use of biodiesel has created some handling challenges for bringing blended fuels to the consumer. The most immediate handling concern for blenders is assurance that diesel fuels and biodiesel can be blended uniformly and in a single … Continued

Characterization and Estimation of Digestibility of Phosphorus Forms in Rendered Animal Protein Ingredients and Fish Meals

Title: Characterization and Estimation of Digestibility of Phosphorus Forms in Rendered Animal Protein Ingredients and Fish Meals Principle Investigator: Dominique Bureau Year: 2003 Lay Summary/Industry Summary: The experiment results suggest that P digestibility model accurately estimated P digestibility and digestible P contents of the experimental diets formulated with a wide variety of ingredients used in … Continued

Non-Feed Applications for Meat and Bone Meal

Title: Non-Feed Applications for Meat and Bone Meal Principle Investigator: Gennaro Maffia Year: 2002 Objective: The main objectives of the research for the FPRF over the past year were as follows: , 1. to study various pretreatment methods that have proven successful in the processing of bovine corium 2. to develop a series of protocols … Continued

REDUCTION OF FISHMEAL IN COMMERCIALLY IMPORTANT TEMPERATE /MARINE FISH SPECIES WITH SELECTED ANIMAL PROTEIN CONCENTRATE BLENDS WITH RESPECT TO PROTEIN, ENERGY AND AMINO ACID DIGESTIBILITY

Title: REDUCTION OF FISHMEAL IN COMMERCIALLY IMPORTANT TEMPERATE /MARINE FISH SPECIES WITH SELECTED ANIMAL PROTEIN CONCENTRATE BLENDS WITH RESPECT TO PROTEIN, ENERGY AND AMINO ACID DIGESTIBILITY Principle Investigator: Simon Davies Year: 2002 Objective: The main objectives of the separate investigations were to obtain reliable digestibility coefficients for a series of test ingredients within experimental diets … Continued

Advanced Secondary Processing Nutrient Pre-testing To Improve Product Quality and Reduce Nuisance Odor Production

Title: Advanced Secondary Processing Nutrient Pre-testing To Improve Product Quality and Reduce Nuisance Odor Production Principle Investigator:John Pierson Year: 2002 Lay Summary/Industry Summary: Secondary processing nutrients (SPN), also called dissolved air flotation (DAF) float, skimmings or sludge, is a poultry processing wastewater treatment by-product that is often rendered. Facilities collect SPN throughout the processing day … Continued

Development of monoclonal antibody-based immunoassay for rapid detection of sheep and deer/elk in rendered meats

Title: Development of monoclonal antibody-based immunoassay for rapid detection of sheep and deer/elk in rendered meats Principle Investigator: Peggy Hsieh Year: 2002 Objective: (1) Preparing and Characterizing Antigens: Characterize the species-specific region on sheep and deer/elk troponin I from sheep and deer/elk muscle, respectively and identify other major species marker proteins from sheep and deer/elk … Continued

Replacement of Fish Meal and Fish Oil in Practical Diets for Japanese Sea Bass (Lateolabrax japonicus): III. Utilization of alternative fats in diets of Japanese sea bass

Title: Replacement of Fish Meal and Fish Oil in Practical Diets for Japanese Sea Bass (Lateolabrax japonicus): III. Utilization of alternative fats in diets of Japanese sea bass Principle Investigator: Min Xue Year: 2002 Objective: The objectives of the present study were to investigate the effects of replacement offish oil by 3 territorial animal fats … Continued

Elevated silver, barium and strontium in antlers sourced from CWD affected herds

Title: Elevated silver, barium and strontium in antlers sourced from CWD affected herds Principle Investigator: Mark Purdey and Nicholas Walsh Year: 2002 Objective: This work represented the N American perspective of a three year globally orientated project designed to establish whether any abnormal mineral profile or abnormal magnetic / radioactive /oxidative capacity is a common … Continued

Metabolizable Energy Value of Meat and Bone Meal

Title: Metabolizable Energy Value of Meat and Bone Meal Principle Investigator: Year: 2002 Objective: 1) To determine the digestible and metabolizable energy values of a variety of samples of meat and bone meal for pigs. 2) Assess the variation in digestible and metabolizable energy content of meat and bone meal and develop robust regression equations … Continued

Non-Food/Feed Uses of Rendering Products: Identification of New Opportunities and Assessment of Major Barriers to Their Exploitation

Title: Non-Food/Feed Uses of Rendering Products: Identification of New Opportunities and Assessment of Major Barriers to Their Exploitation Principle Investigator: Gary Pearl Year: 2001 Objective: a) Evaluate the opportunities for industrial uses of rendered products as raw materials on the basis of their intrinsic chemistry (lipid, protein, mineral). The new uses may come from substituting … Continued

A Demonstration of Fat and Grease as an Industrial Boiler Fuel

Title: A Demonstration of Fat and Grease as an Industrial Boiler Fuel Principle Investigator: Thomas Adams Year: 2001 Objective: • Fuel Characterization: Samples of the fats and greases will be laboratory tested to analyze appropriate physical, chemical and combustion characteristics. • Capital Cost Minimization: The test program will evaluate how to minimize the modifications and … Continued

The Effect of Dietary Beef Tallow and Palm Oil on Development of Atherosclerosis in the ApoE-Deficient Mouse

Title: The Effect of Dietary Beef Tallow and Palm Oil on Development of Atherosclerosis in the ApoE-Deficient Mouse Principle Investigator: Daniel Gallaher Year: 2001 Objective: The objectives of the study were to examine the influence of fat type on the progression of atherosclerosis in the ApoE-deficient mouse, measure blood lipids, and examine markers of oxidative … Continued

Use of Fibrolytic Enzymes to Augment the Feeding Value of Supplemental Fat in High Forage Growing Diets for Feedlot Cattle

Title: Use of Fibrolytic Enzymes to Augment the Feeding Value of Supplemental Fat in High Forage Growing Diets for Feedlot Cattle Principle Investigator: Richard Zinn Year: 2000 Objective: The objective of this study was to evaluate the use of fibrolytic enzymes (combination of cellulase and xylanase) as a tool for overcoming the negative associative effects … Continued

EFFECT OF POULTRY BY-PRODUCT MEAL SUPPLEMENTED WITH L-LYSINE, DL-METHIONINE AND L-HISTIDINE AS A REPLACEMENT FOR FISHMEAL ON THE PERFORMANCE OF RAINBOW TROUT

Title: EFFECT OF POULTRY BY-PRODUCT MEAL SUPPLEMENTED WITH L-LYSINE, DL-METHIONINE AND L-HISTIDINE AS A REPLACEMENT FOR FISHMEAL ON THE PERFORMANCE OF RAINBOW TROUT Principle Investigator: Ronald Hardy Year: 2000 Objective: To determine the effect of supplementing L-lysine, DL­-methionine and L-histidine in poultry by-product meal to replace fishmeal on the performance of rainbow trout. Lay Summary/Industry … Continued

Use of Meat and Bone Meal in Diets fed to Hybrid Striped Bass

Title: Use of Meat and Bone Meal in Diets fed to Hybrid Striped Bass Principle Investigator: P. B. Brown Year: 2000 Objective: Evaluate meat and bone meal in diets fed to hybrid striped bass by incorporating the ingredient in graded levels into a practical diet. Lay Summary/Industry Summary: Mean consumption of diets containing meat and … Continued

Improving the Feeding Value for Saturated Fats for Lean Genotype Swine: Effects of Tallow and Supplemental CLA

Title: Improving the Feeding Value for Saturated Fats for Lean Genotype Swine: Effects of Tallow and Supplemental CLA Principle Investigator: Jack Odle Year: 2000 Objective: To determine the additive effects of dietary tallow and CLA supplementation on pig growth and performance and carcass quality, pork quality, and belly quality. Lay Summary/Industry Summary: : Swine producers … Continued

Evaluation of the Effects of Dietary Fat and CLA on Pig Growth Performance and Pork Quality in Two Genetic Populations of Pigs

Title: Evaluation of the Effects of Dietary Fat and CLA on Pig Growth Performance and Pork Quality in Two Genetic Populations of Pigs Principle Investigator: Allan P. Schinckel Year: 2000 Objective: The goal of this experiment was to determine the individual and combined effects of dietary fat, CLA, and ractopamine on the growth performance and … Continued

Treatment of Rendering Plant Wastewater with Ozone to Reduce Biochemical Oxygen Demand, Chemical Oxygen Demand, Color, Malodor Emissions and Bacterial Content

Title: Treatment of Rendering Plant Wastewater with Ozone to Reduce Biochemical Oxygen Demand, Chemical Oxygen Demand, Color, Malodor Emissions and Bacterial Content Principle Investigator: Annel K. Greene and John K. Duke Year: 2000 Objective: To treat rendering plant wastewater with ozone to reduce biochemical oxygen demand, chemical oxygen demand, color, malodor emissions and bacterial content. … Continued

AVAILABILITY OF ENERGY IN RENDERED BY-PRODUCTS USED IN POULTRY RATIONS

Title:AVAILABILITY OF ENERGY IN RENDERED BY-PRODUCTS USED IN POULTRY RATIONS Principle Investigator: Jeffre D. Firman, University of Missouri Year: 2000 Objective: To determine the energy availability of different animal by-product sources for turkeys and broilers. Lay Summary/Industry Summary: Energy analysis of 12 samples of meat and bone meal and 15 samples of poultry by-product meal … Continued

Rendered products: thermal conductivity model

Abstract: The rendering industry is committed to processing animal and poultry by-products to produce microbiologically safe finished products. Heat processing of food materials has been well studied using heat penetration data to establish thermal death time values for heat resistant microorganisms. This information has been used extensively in the canned food industry to ensure food … Continued