Original scientific paper

THE INFLUENCE OF TECHNOLOGICAL PROCEDURE IN FEATHER HYDROLYSIS ON NUTRITIVE VALUE OF FEEDSTUFFS OBTAINED

Srđan Stojanović ; Tehnološki fakultet, Institut za tehnologiju stočne hrane, Novi Sad, Srbija
Milutin Ristić ; Tehnološki fakultet, Institut za tehnologiju stočne hrane, Novi Sad, Srbija
Šandor Kormanjoš ; Tehnološki fakultet, Institut za tehnologiju stočne hrane, Novi Sad, Srbija

Abstract

The influence of thermohydrolysis of feather meal at pressure of 3.6, 3.8 and 4.2 bars in 20 minutes of hydrolyisis was investigated. Nutritive value of hydrolyzed feather meal was compared to nutritive value of soybean meal protein. On the basis of the results obtained of the influence of technological procedure in feather hydrolysis upon nutritive value of feedstuffs obtained, it can be concluded:
Thermohydrolyzed feather meal at pressure of 3.6, 3.8 and 4.2 bars for 20 minutes, supplemented in mashes with limiting amino acids, synthetic lysine and synthetic methionine had beneficial effect on production performances of broilers, higher weight gain and better feed conversion.

Keywords

Hrčak ID:

162201

URI

https://hrcak.srce.hr/162201

Publication date:

26.7.1991.

Article data in other languages: croatian

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