Uso de enzimas para aumentar a qualidade nutricional de farinhas de origem animal

Abstract

RESUMO.O crescimento contínuo da indústria de alimentos resulta em uma grande quantidade de resíduos provindos dos frigoríficos de abate animais. O processamento dessa carne resulta em uma enorme quantidade de resíduos. A quantidade de resíduos produzidos além de ser uma grande perda de coprodutos com amplo potencial para reuso na cadeia produtiva, também causam sérios problemas de gestão, tanto do ponto de vista econômico como ambiental. Um dos resíduos gerados são as farinhas de origem animal (FOA), ingrediente rico em proteína, minerais e fonte energia em para rações de animais monogástricos. O uso de enzimas se torna uma estratégia interessante, pois podem tornar as FOA em ingrediente de maior valor nutricional. A suplementação enzimática beneficia a digestão e a absorção dos ingredientes, e sua adição em farinhas de origem animal pode melhorar a qualidade nutricional das rações e, consequentemente, o desempenho dos frangos. Esta revisão apresenta uma discussão sobre as enzimas uteis para nutrição de animais, principalmente as proteases utilizadas na hidrolise de resíduos proteicos, como as FOA. Palavras-chave: alimentos, avicultura, enzimas, nutriçãoUse of enzymes to increase the nutritional quality of animal meal for feed production.ABSTRACT. The continued growth of the food industry results in a large amount of animal slaughterhouse waste. The processing of this meat results in a huge amount of coproduct. The large amount of waste produced besides being a great loss of material with great potential for reuse in the productive chain, also causes serious management problems, both economic and environmental. One of the residues generated is animal meal (FOA), an ingredient rich in proteins, minerals and energy source in rations of monogastric animals. The use of enzymes becomes an interesting strategy because they can make FOA an ingredient of greater nutritional value. Enzyme supplementation benefits the digestion and absorption of the ingredients, and their addition in animal meal can improve the nutritional quality of the rations and, consequently, the performance of the chickens. This review presents a discussion on enzymes useful for animal nutrition, especially the proteases used in the hydrolysis of protein residues, such as FOA.

Inclusion of residue meat flour in growing pigs diet (30-50 kg)

“…According to Silva et al, (2018), the usage of animal origin meal in animal nutrition is beneficial due to the high amino acids, energy, calcium and phosphorus levels in satisfactory amounts, other than satisfying protein content, as well as the studied cake.…”

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

“…The use of enzymes is one of the technologies used to improve the nutritional characteristics of FOA by increasing feed quality. Proteases can degrade proteins by releasing peptides and amino acids and other nutrients to animals (Silva et al, 2018). Table 3 shows the grain size, digestibility, and microbiological quality of the AOM studied.…”

“…The production of animal by-products presents an average annual growth of 25.4%, which shows the potential of these products, especially meat and bone meal, which accounts for 86% of Brazilian foreign sales. The concentration of flour and fat manufacturing is proportional to the concentration of factories of animal products, as a symbiotic relationship of the production chain, benefiting the environment of those regions (Silva et al, 2018).…”