Journal Article

Discrimination of different processed animal proteins (PAPs) by FT-IR spectroscopy based on their fat characteristics

LUJIA HAN, XIAN LIU, QIANKUN PU

2014

Overview

This study was undertaken to explore the potential of FT-IR technique for discriminating different species of processed animal proteins (PAPs) based on their fat characteristics. A total of 47 source-reliable PAPs samples containing fish meal, porcine, bovine, ovine and poultry meat and bone meal (MBM) were involved in the present study. The results obtained showed that the FT-IR differentiated quite well between the fat derived from different species of PAPs, especially at the bands of 3,006 cm^sup -1^ and 722 cm^sup -1^. Results provided evidence that FT-IR differentiated the fat derived from fish meal, terrestrial non-ruminant and ruminant MBM quite well. Fish meal and ruminant MBM samples could be discriminated effectively by both the sensitivity and specificity values which were 1.00 and 1.00, respectively. For non-ruminant MBM samples, the sensitivity and specificity were 1.00 and 0.96, respectively. However, it was hard to distinguish bovine MBM from ovine ones as well as porcine MBM from poultry ones. The result makes it possible to allow FT-IR analytical methodology as a preliminary study for the exploitation of a rapid and reliable way for the identification of the animal origin of PAPs used in feeding stuffs.

• Publisher: Faculté universitaire des sciences agronomiques,Les Presses Agronomiques de Gembloux,Université de Liège,Presses Agronomiques de Gembloux
• Subject: Agricultural biotechnology / Agronomy. Soil science and plant productions / Biological and medical sciences / bone meal / corps gras / farine de poisson / farine de viande / farine d’os / fats / fish meal / Fundamental and applied biological sciences. Psychology / Infrared spectroscopy / Meat meal / Meat quality / Oils & fats / Poultry / Ruminantia / spectroscopie / spectroscopy / Spectrum analysis / Studies