The potential of meat and slaughterhouse by-products as sources of bioactive peptides: A literature review

Abstract

The meat and slaughterhouse industry produces two products, namely prime cut and by-products. By-products in some areas are considered waste and thrown away, but there are also some areas that used as animal feed or edible materials that can be consumed directly by humans. By-products from meat and slaughterhouse industry can be in the form of bone, skin, offal, blood, feather, and feet. Many studies show that by-products from meat and slaughterhouse industry also have high protein content and have potential as source of peptides with certain biological activities. Bioactive peptides are molecules composed of 2-20 amino acids in a certain sequence and have biological activity that is not active in the structure of the parent protein. Some of the biological activities of peptides sourced from livestock by-products are antioxidant, antidiabetic, and ACE inhibitor. Bioactive peptides from livestock by-products have also received much attention from researchers, due to their low cost and abundant sources. Several methods have been developed to produce bioactive peptides, such as chemical, enzymatic, and fermentation methods. The aim of this review was to update and summarize several recent studies regarding bioactive peptides from livestock by-products and their potential biological activities.