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

  • Mônica Regina da Silva Scapim Centro Federal de Educação Tecnológica
  • Emílio Gomide Loures UFV
  • Horácio Rostagno UFV
  • Paulo Roberto Cecon UFV
  • Carlos Roberto Scapim UEM
DOI: https://doi.org/10.4025/actascianimsci.v25i1.2104

Abstract

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.

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Author Biography

Mônica Regina da Silva Scapim, Centro Federal de Educação Tecnológica
Possui graduação em Engenharia de Alimentos pela Universidade Federal de Viçosa (1994), mestrado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (1997) e doutoranda em Ciência de Alimentos pela Universidade Estadual de Londrina (desde agosto 2004). Atualmente é professora efetiva da Universidade Tecnológica Federal do Paraná. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Propriedade de Amidos, Embalagens Biodegradáveis, Processamento de Vegetais e Panificação Currículo Lattes
Published
2008-04-17
How to Cite
Scapim, M. R. da S., Loures, E. G., Rostagno, H., Cecon, P. R., & Scapim, C. R. (2008). <b>Thermal treatment and nutritional evaluation of feather and blood meal</b&gt; - DOI: 10.4025/actascianimsci.v25i1.2104. Acta Scientiarum. Animal Sciences, 25(1), 91-98. https://doi.org/10.4025/actascianimsci.v25i1.2104
Issue
Vol 25 No 1 (2003)
Section
Animal Science

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