Uganda’s growing aquaculture industry requires innovative and sustainable feed sources to meet its ambitious production target of 1,000,000 metric tons of fish annually. This study explored the potential of poultry by-products (PBP), such as offal, day-old cocks, and unhatched eggs, as cost-effective protein ingredients in fish feed formulation. The study aimed to optimize the local NARO PAH-SAFE smoking kiln technology for processed PBP, characterize the nutritional and physical properties of the resulting meals, and assess their shelf-life and microbiological quality.
At Ugachick poultry breeders, PBP were received sorted, weighed, steam cooked, dripped, dried, cooled and milled.
Findings indicated significant variability in yield, physical and nutritional properties among the different by-products. Unhatched eggs had the highest cooking yield, Offal with the highest drying yield and DOC drying required more drying energy almost 3.5 folds higher than EGG and Offal. Milling yield; Offal>DOC>EGG, although the drying cost was highest for DOC, PBP processing was cheaper than the cost of dried conventional protein sources such as silver cyprinid by a factor of 2.2.
Colour is important for attracting fish to feed and was consistent over storage time, light brown for DOC, brown for EGG and dark brown for OFF. Particle size ranged between 1mm to 2mm particle size with the highest percentage obtained from EGG and lowest in DOC.
Day-old cocks (DOC) exhibited the highest crude protein content (77.4%), making them a superior protein source, while unhatched eggs and offal demonstrated stability in fat content. Protein composition for all PBP was comparable to silver cyprinid and generally higher compared to other protein sources. DOC was rich in methionine 3.8 times higher than silver cyprinid, high tryptophan across PBP was observed that are essential for tissue growth and muscle development, strong immunity and stress management in fish. High Omega 3 and 6 was registered especially in offal. Although nutrient composition varied over storage time with increase in percentage crude protein and crude fat to almost constant up to 2 months, PBP were microbiogically safe free from salmonella and Escherichia coli. ensuring the safety and stability of these by-products. Hence, critical in reducing the feed cost for Uganda’s expanding aquaculture sector and promoting resource sustainability.
Key words; NARO PAH-safe smoking kiln, Poultry-by-products, Protein sources, Processing efficiency.