Izvorni znanstveni članak
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
Sažetak
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.
Ključne riječi
Hrčak ID:
162201
URI
Datum izdavanja:
26.7.1991.
Posjeta: 571 *