Nutritional value of hydrolized feather meal in relation to applied processing procedure
2007
Kormanjoš, Š., Institute for Food Technology, Novi Sad (Serbia) | Ristić, M., Institute for Food Technology, Novi Sad (Serbia) | Filipović, S., Institute for Food Technology, Novi Sad (Serbia)
Poultry abattoirs produce considerable quantity of inedible by-products. Wet feather account for about 15% of chicken live weight before slaughter. Due to poor protein digestibility, feather has to be processed (hydrolysis) to obtain protein animal feed of adequate protein digestibility. Hydrothermal feather processing is most commonly used method in practice. In this paper processing pressure and time as well as amount of used water were evaluated for their effects on feather meal protein quality..
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