2026/01/01 by Priscila Nehring, Silvino Sasso Robalo, Carla Cristina Bauermann Brasil +5 · 1 voice
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Animal Nutrition and Physiology #Protein Hydrolysis and Bioactive Peptides #Proteins in Food Systems
paper · doi:10.1590/0103-8478cr20240552
openalex publication_date 2026/01/01 · openalex created_date 2026/02/14 · openalex updated_date 2026/06/11
ABSTRACT: Adding value to daily by-products is a challenge in the chicken meat industry, since most are used to produce flour and animal feed. These by-products are rich in proteins, prompting research on the potential of feathers, feet, fat, bones, liver, intestines, and heads in creating new ingredients for food products. Additionally, clean technologies have been used to obtain compounds with functional and nutritional properties from chicken by-products. Reusing these wastes to obtain higher value-added compounds can contribute to the sustainability and financial success of the poultry industry. This review investigated the production of higher value-added compounds from chicken by-products.