Title:
Clean Technologies for Obtaining Feather Flour by the Physical Hydrolysis Method Using Chicken Feather Waste
Author(s):
Vivas-Cuellar, M.C., Collado Dominguez, E.A., Devorah Arias, A.D., Jorge Rimachi, D., Marin Flores, O.G.
Document(s):
Paper
Abstract:
The objective of this research was to find the optimal conditions of operations in the pilot plant in order to obtain the raw material for animal balanced feed of higher quality with lower costs from chicken feathers using physical hydrolysis. It worked with a constant pressure and temperature of 88 PSI and 165 °C respectively. The times used for the hydrolysis process were about 40, 60, 90 y 120 minutes. Obtaining a maximum digestibility with a time of 90 minutes. On the other hand, a comparison is made between two previous researches related to amino acids present in the raw, hydrolyzed, commercial chicken feathers and fish flour. The comparison of values from amino acids present in the different flours suggests that the hydrolyzed chicken feathers could be an alternative source of protein for feeding of the birds.
Keywords:
digestibility, chicken feather residue, feather meal, physical hydrolysis, amino acids
Topic:
Bioeconomy Sustainability, Impacts and Policies
Subtopic:
Resource efficient bioeconomy and social opportunities
Event:
28th European Biomass Conference and Exhibition
Session:
4AV.1.8
Pages:
752 - 754
ISBN:
978-88-89407-20-2
Paper DOI:
10.5071/28thEUBCE2020-4AV.1.8
Price:
FREE
