Processo de produção de farinha de penas hidrolisadas: estudos de otimização do teor protéico e do valor de digestibilidade da proteína
The increased poultry production and slaughtering encounters the responsibility of proper disposal of waste from slaughterhouses. Pressed further by legislation and environmental policies and the business opportunities were created industries processing animal by-products, known as "graxarias&q...
| Autor principal: | Sinhorini, Marcia Regina |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2014
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/772 |
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| Resumo: |
The increased poultry production and slaughtering encounters the responsibility of proper disposal of waste from slaughterhouses. Pressed further by legislation and environmental policies and the business opportunities were created industries processing animal by-products, known as "graxarias" which process these waste transforming them into high value-added flours used in feed composition. However, the wide variation in the composition of the raw materials and the lack of standardization of the manufacturing process are considered the major hallenges for the use of these foods as ingredients of rations. This study aimed to optimize the manufacturing process of feather meal, in order to increase the protein content (PC) and digestibility value (DV), and to determine the variables and levels that can potentially influence the process of flour obtaining. The experimental part of this work is presented in three chapters: the first chapter we evaluated the variability of TP and RV feather meal of chicken and turkey as a function of process parameters. There is a great difficulty in the standardization of feather meal containing chicken feathers and turkey. The pressure and time of hydrolysis differed among the raw materials. Both the variable pressure as the hydrolysis time affected in PC and DV. The highest scores were obtained for 100% flour made of chicken feathers. In chapter 2 we evaluated the influence of pre-drying step in PC and DV feather meal. We used a factorial design and response surface methodology to assess this effect. The pressure, hydrolysis time, length of pre-drying and composition of different raw materials were determined as independent variables, while the variables were PC and DV. The increase in the pre-drying time was significant (p<0,05) to increase the variables. The inclusion of turkey feathers was significant (p<0,05) in obtaining feather meal, a reduction in both the results of TP as in RV flours. In chapter 3 we evaluated the effect of adding different percentages of blood on the response variables, PC and DV, feather meal. We used a factorial design and response surface methodology to assess this influence. The independent variables were pressure, hydrolysis time, raw material and adding blood. The higher PC was obtained by measuring blood of 20% for the two raw materials. The levels of the process variables which are obtained with the highest TP (84,56%) and VD (47,96%) was 2,5 kgf.cm-2 pressure and 40 min. hydrolysis. The increase in the percentage of blood and the hydrolysis time was significant (p<0,05) increase both the PC and DV as feather meal. With the incorporation of turkey feathers there was a significant reduction (p<0,05) in PC and DV flours. |
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