How to exploit the potential of different compounds from chicken by-products

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.