animal and poultry
waste management research:
a progress report

Development and Demonstration of a Fermentation/Preservation System
For Converting Poultry Mortality and Sweet Potatoes into Added-Value Products
The Animal and Poultry Waste Management Center

Scientists developed an automated system to produce a fermented product from poultry, swine or fish carcasses. Producing a stable, fermented product from animal carcasses is a first step in finding value-added uses for the carcasses. The fermented product may be used as an ingredient in animal feed. Indeed, the fermentation process appears to enhance the flavor of the product, making it more attractive as an animal feed. The fermentation system includes grinders capable of quickly reducing carcasses of swine, poultry or fish to small particles. Carbohydrates, enzymes and bacterial culture necessary to drive the fermentation process are automatically added to the ground product, while the product is then mixed and pumped to an air-tight, vented tank, where fermentation occurs. A patent for the grinder mechanism has been applied for, and the technology has been leased to a commercial firm, which has developed a commercial unit.

Funding: $30,000
Source: North Carolina Agricultural Research Service, Institute of Nutrition, North Carolina Cooperative Extension Service
Status: Completed

Investigators: Dr. Peter R. Ferket, associate professor, Poultry Science, North Carolina State University, phone: (919) 515-5409, fax: (919) 515-7070, email: PFERKET@WOLF.CES.NCSU.EDU; Dr. Jesse L. Grimes, assistant professor/extension turkey specialist, Poultry Science, North Carolina State University, phone: (919) 515-5406, fax: (919) 515-7070, email: JGRIMES@POULTRY.POULSCI.NCSU.EDU; Dr. Larry F. Stikeleather, professor, Biological and Agricultural Engineering, North Carolina State University, phone: (919) 515-6754, fax: (919) 515-7760, email: STIKELEA@EOS.NCSU.EDU