Investigation of protein meal quality produced from slaughtered poultry by-products | Istraživanje kvaliteta proteinskog brašna proizvedenog od pratećih proizvoda zaklane živine
2008
Ristić, M., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Okanović, Đ., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Kormanjoš, Š., Institut za prehrambene tehnologije, Novi Sad (Serbia)
This paper investigates conditions of processing, quality and microbiological safety of protein meal produced according to strict technological procedure stated in EU Regulation 1774/2002. For the purpose of this investigation, we used slaughtered poultry by-products obtained from fattening chicken of cca 1800 g body weight namely intestine with crop and gizzard, cloaca, cuticule of proventriculus, heads feet, trachea as well as confiscated chicken carcasses in proportion obtained at slaughtering and primary carcasses in proportion. Raw material was processed according to dry batch procedure with defattening step using presses. It was determined that the protein meal meets the microbiological requirements of EU Regulation 1774/2002. The results of the analyses of nutritional parameters show that the products contains 64.3% of crude protein, 12% of crude fat, 12.6% of mineral matter with significant share of essential amino acids in crude protein (about 35g / 100g). However, thermical treatment according to the described procedure caused certain loss of the most significant amino acids: lysine 1.75g / 100g and methionine 0.36g / 100g of protein. Consequently this led to reduction of digestibility of protein for 4.68% comparing to starting raw material. The negative influence of this processing regime and the content and inactivation of sensitive amino acids in proteins of produced meal should be reduced by applying lower temperatures and shortening of drying time after cooking and sterilization.
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