The effect of microbial fermentation on antioxidant activity in poultry slaughterhouse by-products

Poultry by-products are a rich protein source that has a potential for recycling valuable products. Since poultry by-products is an important problem for environment, it is necessary to find some ways for converting them to useful products. The samples were collected from a poultry slaughterhouse in Karaj and proteolytic microorganisms were screened. Then 28 isolates were separated that among them, 14 isolates had proteolytic activity. In 14 isolates, 5 isolates had the maximum proteolytic activity (R, D, P, G, F) and R was selected for fermentation. The fermentation was done on poultry by-products with 12.5% inoculation, 150 rpm,1% D-glucose and 37oC. the antioxidant activity was assayed on hydrolysates by some methods such as scavenging free radicals and ferrous ion chelating. The results showed R grew very well and fermentation impresses on antioxidant activity that trepans to augmentation on antioxidant activity. Since poultry by-products are used for feeding, so fermentation is a good way to improve quality of feed.

Keywords:

Antioxidant , poultry by-products , screening , fermentation