Blood addition and processingconditions: Improving proteincontent and digestibility value ofhydrolyzed feather meal
Marcia Regina Sinhorini,
Evellin Balbinot-Alfaro,
Wagner de Aguiar
et al.
Abstract:The study aimed to optimize the processing conditions for hydrolyzed feather meal (HFM) with the addition of coagulated blood. Factorial design and response surface methodology were used to optimize processing conditions in function of protein content (%) and digestibility value (%) of HFM. Higher protein contents were obtained when the upper levels of the variables pressure (kgf.cm −2 ), hydrolysis time (min), and blood addition (%) were used in the process. Longer hydrolysis time and a higher percentage of b… Show more
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