EVALUATION OF AMINO-ACIDS, FATTY-ACIDS, PROTEIN, FAT, AND ASH IN POULTRY CARCASSES FERMENTED WITH LACTOBACILLUS BACTERIA

Laboratory studies determined the effect of bacterial fermentation var iables on pH, ammonia nitrogen, moisture, protein, fat, and ash in pou ltry carcasses before and after fermentation with dried whey and cornm eal. Field-produced silage was collected throughout the year to determ ine the effect of seasonal temperature variation. Amino acid profiles changed little during the 10-week fermentation period, with a slight i ncrease in alanine and decreases in lysine, threonine, and aspartic ac id. Increased moisture resulted in decreases in serine, glutamic acid, and proline. The fatty acid profile remained unchanged. Protein, fat, ash, and moisture levels did not change during fermentation. Ammonia nitrogen increased with long-term storage. Lactic acid was the major a cid produced.