Yes,
Yes, it's evolved since I retired and don't have coworkers to take the bird innards. I hate to waste any part of animals I've raised, but I just can't stand the taste of liver etc. Before I got my Kangal Shepherd pup I could put pretty much anything out for the turkey vultures etc and it would be gone in the morning.
So now I'm using everything but the feathers, gall bladder, and gizzard lining. Even the heads and feet are made into stock, with the necks and the leftover bones after I eat the delicious parts.
I'm aiming for a 50/25/25% ratio of meat and blood/grains/veggies. I put oatmeal in the blood collection bowl when I bleed the birds out, which soaks it and makes it easier to work with. Also brown rice, and split peas and/or shredded carrots. I hand cut the liver, heart, and gizzard into roughly half inch chunks, and the rest go into the blender with the bloody oatmeal to make a paté. The birds skip dinner and breakfast (water only) before their journey to Freezer Camp, so there's not enough poop to worry about - and the dogs I know would prefer if it was included anyway, because they're GROSS!.