Iskorišćenje smeše starog hleba i mlinskog otpada uz dodatak otpadnog ulja procesa hladnog ceđenja soje

The paper presents the technological process of extrusion and utilization of stale bread and corn breakage in the production of quality and safe animal feed. There is an evident problem of stale bread in Vojvodina and elsewhere in the region, both in terms of quantity as well as with environmental and health and safety aspect. There is no organized way of collecting and distribution of stale bread for further processing. Therefore, it is increasingly polluting of the environment, create problems in the food chain, where socially vulnerable people bread collected from the container, feed the animals, humans consume meat that is medically risky. In the process of extrusion of corn fracture and bread crumbs (old bread) has been used, obtained by milling corn grits with corn rupture 13% of moisture and the bread crumbs which are mixed in the ratio of 50:50 in protivstujnoj a mixer, and then the mixture is moisturized to 5% to the weight of mixtures of waste oil from process hlanog squeezing oil from soybeans. The oil is waste from the process of cold pressing and squeezing oil from soybeans. Extrusion of the mixture was carried out on a twin-screw extruder with 85 kW running DEM Kulpin ,, at temperature 1380C-145 0C, and the head of the extruder, which had 4 holes 10mm diameter with a knife in the end. The results confirm that the obtained product is nutritionally valuable and microbiologically correct, but that the total number of mold and microorganisms below the maximum allowable concentration.U radu je prikazan tehnološki postupak ekstrudiranja i iskorišćenja starog hleba i kukuruznog loma u proizvodnji kvalitetne i zdravstveno bezbedne stočne hrane. Postoji evidentan problem starog hleba u Vojvodini i šire u regionu, kako sa aspekta količina, tako i sa ekološkog i zdravstveno-bezbednosnog aspekta. Ne postoji organizovan način prikupljanja i distribucije starog hleba radi dalje prerade. Zbog toga se u sve većoj meri zagađuje čovekova okolina, stvaraju se problemi u lancu ishrane, gde socijalno ugrožene osobe hleb prikupljaju iz kontejnera, hrane životinje, ljudi konzumiraju meso koje je zdravstveno rizično. U procesu ekstrudiranja kukuruznog loma i hlebnih mrvica(stari hleb) korišćen je kukurzni griz dobijen mlevenjem loma kukuruza sa 13% vlage i hlebne mrvic koji su izmešani u odnosu 50:50 u protivstujnoj mešalici, a potom je ova smeša navlažena sa 5% na masu smeše otpadnog ulja iz procesa hlanog ceđenja ulja iz soje. Ulje je otpad iz procesa hladnog presovanja i ceđenja ulja iz soje. Ekstrudiranje smeše izvršeno je na dvopužnom ekstruderu snage 85 kW u pogonu DEM Kulpin,, pri temperature 1380C-145 0C, a sa glavom ekstrudera koja je imala 4 otvora prečnika 10mm sa nožem na kraju. Dobijeni rezultat potvrđuju da je dobijeni proizvod nutritivno vredan i mikrobiološki ispravan, a da je ukupan broj plesni i mikroorganizama ispod maksimalno dozvoljenih koncetracija

The effects of mineral adsorbents added to broilers diet on breast meat quality

The aim of these investigations was to determine the influence of mineral adsorbents Minazel and Minazel Plus added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examination was done on Cobb 500 provenience divided into 4 groups: control group C (fed without addition of mineral adsorbent), experimental group E I (0.5% of Minazel), experimental group E II (0.2% of Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results showed that the broilers fed with the addition of mineral adsorbents, had a higher (P < 0.01) mass of chilled carcass ready to grill and breast mass, than the broilers of the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L*) it can be concluded that meat of all groups had in average normal quality. According to the results of sensory analyzed roasted breast meat, meat of experimental groups had preferable smell and tenderness

Influence of the applied pressure of processing upon bioactive components of diets made of feathers

The feathers gained by slaughtering fattening chickens can be processed into protein meal for feeding certain animals, as indicated by its chemical characteristics. However, raw feather proteins (keratin) are faintly digestible (cca. 19%), even inert in digestive tract. Digestion of feather proteins could be improved by hydrolysis (alkaline, enzymatic, microbiological or hydrothermal). Practically, hydrothermal processing of raw feathers is mostly applied. The influence of hydrothermal processing under the pressures of 3.0, 3.5 or 4.0 bar on the nutritive value of the resulting meal is presented in this paper. For the hydrolysis of raw feathers, semi continuous procedure was applied. Semi continuous procedure of feathers processing comprise hydrolysis of raw wet feathers followed by partial drying of hydrolyzed mass that has to be done in a hydrolyser with indirect heating. Continuous tubular dryer with recycled air was used during the final process of drying. Protein nitrogen decreased by 3.46% and 4.80% in comparison with total protein nitrogen content in raw feathers under the pressure of 3.0 and 3.5 bar, respectively. The highest applied hydrolysis pressure caused the greatest loss of protein nitrogen up to 9.52%. Hydrothermal hydrolysis under pressure has increased in vitro protein digestibility significantly. Under pressure of 3.0, 3.5 and 4.0 bar digestibility of proteins increasing from 19.01 to 76.39, 81.71 and 87.03%, respectively. Under pressure of 3.0, 3.5 and 4.0 bar cysteine content decreased from 6.44 to 4.17% (loss 35.25%), 3.94 (loss 38.825%) and to 3.75% (loss 41.77%), respectively. These decreases are statistically significant. It can be concluded that the hydrolysis carried out under the pressure of 3.5 bar, during the period of 25 min, and with the content of water in raw feathers of cca. 61% is the optimal technological process for converting raw feathers into diets for certain animal diets