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Objective: To evaluate diverse protein hydrolysis methods of chicken feathers meal on ruminal digestibility for its possible use in the elaboration of protein additives for animal consumption. Design/Methodology/Approach: Four protein hydrolysis methods of chicken feathers meal were evaluated: thermal hydrolysis (TH), chemical hydrolysis (CH), acid-enzymatic hydrolysis (AH) and allkaline-enzymatic hydrolysis (BH). These methods were compared to chicken feathers meal without any treatment as a control into a completely randomized design. Results: All hydrolysis methods reduced the protein content in feathers meal when compared to control (p<0.05). Crude protein contents were 97.3, 70, 74.1, 75.5 and 87.7 for Control, TH, CH, AH and BH, respectively. However, the highest value in digestibility was observed in CH (p<0.05); whereas the other methods showed digestibility values lower to 20% (p<0.05). Implications: Given results show that CH provide higher contents of soluble and digestible protein, as well as higher hydrolysis. Conclusion: These results demonstrate that chicken feathers meal hydrolyzed by chemical methods shows optimal conditions which makes it suitable for elaboration of protein additives to animal consumption
| Main Authors: | , , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Colegio de Postgraduados
2024
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| Online Access: | https://revista-agroproductividad.org/index.php/agroproductividad/article/view/2898 |
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| Summary: | Objective: To evaluate diverse protein hydrolysis methods of chicken feathers meal on ruminal digestibility for its possible use in the elaboration of protein additives for animal consumption.
Design/Methodology/Approach: Four protein hydrolysis methods of chicken feathers meal were evaluated: thermal hydrolysis (TH), chemical hydrolysis (CH), acid-enzymatic hydrolysis (AH) and allkaline-enzymatic hydrolysis (BH). These methods were compared to chicken feathers meal without any treatment as a control into a completely randomized design.
Results: All hydrolysis methods reduced the protein content in feathers meal when compared to control (p<0.05). Crude protein contents were 97.3, 70, 74.1, 75.5 and 87.7 for Control, TH, CH, AH and BH, respectively. However, the highest value in digestibility was observed in CH (p<0.05); whereas the other methods showed digestibility values lower to 20% (p<0.05).
Implications: Given results show that CH provide higher contents of soluble and digestible protein, as well as higher hydrolysis.
Conclusion: These results demonstrate that chicken feathers meal hydrolyzed by chemical methods shows optimal conditions which makes it suitable for elaboration of protein additives to animal consumption |
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