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Method for improving digestion rate of outer skin of chicken feet by extrusion and swelling

A technology of extruding and puffing the skin of chicken feet, which is applied in the fields of application, animal feed, animal feed, etc., can solve problems affecting the biological value of feed, ecological environment hazards, human health threats, etc., to improve processing and utilization efficiency, improve Digestibility and the effect of improving biological potency

Inactive Publication Date: 2014-02-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term discarded accumulation will cause great harm to the ecological environment, pose a major threat to human health, and is also a waste of potential protein resources
In recent years, some feed companies have added the skin of the chicken feet to the feed for sale after being pulverized. However, the in vitro digestibility of the skin of the chicken feet is only 30%-40%, which affects the biological value of the feed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] The chicken feet skin is pulverized, passed through a 30-mesh sieve to obtain the chicken feet skin powder, and degreased with n-hexane to obtain the defatted chicken feet skin powder. The defatted chicken feet skin powder is extruded and puffed at 150° C., and the puffed material is pulverized and passed through a 30-mesh sieve to obtain a product with an in vitro digestibility of 63%.

Embodiment 2

[0008] The chicken feet skin is pulverized, passed through a 30-mesh sieve to obtain the chicken feet skin powder, and degreased with n-hexane to obtain the defatted chicken feet skin powder. Extrude and expand the skin powder of defatted chicken feet at 160° C., and then pulverize the expanded material and pass through a 30-mesh sieve to obtain a product with an in vitro digestibility of 66%.

Embodiment 3

[0010] The chicken feet skin is pulverized, passed through a 30-mesh sieve to obtain the chicken feet skin powder, and degreased with n-hexane to obtain the defatted chicken feet skin powder. The defatted chicken feet skin powder is extruded and expanded at 155° C., and the expanded material is pulverized and passed through a 30-mesh sieve to obtain a product with an in vitro digestibility of 64%.

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PUM

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Abstract

The invention relates to a method for extracting proteins from outer skin of chicken feet, belonging to the technical field of utilization of agricultural and sideline products. The method comprises the following steps of taking the outer skin of the chicken feet as a raw material, crushing, and screening by a 30-mesh screen to obtain powder of the outer skin of the chicken feet; degreasing with n-hexane to obtain the degreased powder of the outer skin of the chicken feet (the in-vitro digestion rate is 37%); performing extrusion and swelling on the degreased powder of the outer skin of the chicken feet at the temperature of 150-160 DEG C, then crushing the swelled material, and screening by the 30-mesh screen to obtain a product with the in-vitro digestion rate of 63%.

Description

technical field [0001] The invention discloses a method for improving the digestibility of chicken foot skin by extruding and puffing, which belongs to the technical field of utilization of agricultural and sideline products. technical background [0002] According to the forecast of FAPRI of the United States, by 2018, the global broiler chicken production will be close to 80 million tons, and the annual growth rate will still be 2% in the future, while China may be higher than the world, reaching 2.5%. In 2011, my country's broiler chicken output was 13.2 million tons, accounting for about 17% of the total meat, an increase of 5% over 2010. In 2012, the output reached more than 13.8 million tons. The skin of chicken feet is different from the skin of mammals. During the processing of chicken feet, the skin can be removed by scalding with hot water. Get about 100,000 tons of chicken foot skins in the world every year. Long-term discarded accumulation will cause great harm ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/10
Inventor 史苏佳曹栋聂新艳王强魏长庆
Owner JIANGNAN UNIV
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