Avaliação nutricional da farinha de penas e de sangue para frangos de corte submetida a diferentes tratamentos térmicos - DOI: 10.4025/actascianimsci.v25i1.2104
作者： Mônica Regina da Silva Scapim , Emílio Gomide Loures , Horácio Rostagno , Paulo Roberto Cecon , Carlos Roberto Scapim
DOI: 10.4025/ACTASCIANIMSCI.V25I1.2104
关键词:
摘要: With the aim to determine best processing method obtain a meal from feathers and blood following treatments were evaluated: (T1) initial cooking of for 30 minutes at 4kgf/cm 2 , drying 75 180 o C, addition 20% pre-cooked blood, another C; (T2) 40 90 180oC, additional minutes; (T3) 50 atkgf/cm 105 (T4) 60 for120 120 minutes. The highest energy content coefficients digestibility /aminoacids obtained with 1. It was possible conclude that treatment 1 most appropriate process feather meal.
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