Thermal treatment and nutritional evaluation of feather and blood meal - DOI: 10.4025/actascianimsci.v25i1.2104

• Autor(a) principal: Scapim, Mônica Regina da Silva
• Data de Publicação: 2008
• Outros Autores: Loures, Emílio Gomide, Rostagno, Horácio, Cecon, Paulo Roberto, Scapim, Carlos Roberto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2104
• topic: tratamento térmico; farinha de penas; farinha de sangue; 5.04.00.00-2 Zootecnia

With the aim to determine the best processing method to obtain a meal from feathers and blood the following treatments were evaluated: (T1) initial cooking of the feathers for 30 minutes at 4kgf/cm2 , drying for 75 minutes at 180oC, addition of 20% pre-cooked blood, and drying for another 75 minutes at 180oC; (T2) initial cooking of the feathers for 40 minutes at 4kgf/cm2, drying for 90 minutes at 180oC, addition of 20% pre-cooked blood, and additional drying for 90 minutes; (T3) initial cooking of the feathers for 50 minutes atkgf/cm2, drying for 105 minutes at 180oC, addition of 20% pre-cooked blood, and additional drying for 105 minutes; (T4) initial cooking of the feathers for 60 minutes at 4kgf/cm2, drying for120 minutes at 180oC, addition of 20% pre-cooked blood, and additional drying for 120 minutes. The highest energy content and the highest coefficients of digestibility for the /aminoacids were obtained with the meal 1. It was possible to conclude that treatment 1 was the most appropriate to process the feather and blood meal.