Effect of the dehydration process of poultry manure on its nutritional value and microorganisms count

Abstract

Castellanos RAF, Murguía OML, Moguel OYB. Téc Pecu Méx 2000,38(3)219-230. Poultry manure (PM) is dehydrated and grounded in Yucatán State, Mexico, to facilitate its handling, to reduce the dissemination risk of avian diseases and to increase its value. There is not enough information available, concerning the effect of dehydration, on the nutritional characteristics of PM. Four activities were carried out to estimate the effect of time and temperature on the nutritional value of PM, as well as, microorganism and fungi contamination. Two surveys and two experiments were conducted. Two factories that commercialized PM were used to manipulate the dehydration conditions of PM. Nitrogen retention of dehydrated PM was also measured, and finally PM was also given to sheep in a feeding trial. Results showed that the dehydration process on PM reduced moisture and crude protein content. Microorganisms were reduced by means of a lower water activity in the dehydrated PM. Fungi were not eliminated by the heating process. The use of 150°C during 45 to 90 sec seems to be the best treatment to reduce the risk of contamination, but simultaneously keeping its nutritional value.