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Method for improving digestibility of chicken foot skin through high-pressure cooking

A technology of chicken feet skin and high-pressure cooking, which is applied in the fields of application, animal feed, animal feed, etc., can solve the problems affecting the biological value of feed, ecological environment hazards, human health threats, etc., to improve processing utilization efficiency and improve digestion rate, increase the effect of biological potency

Inactive Publication Date: 2014-02-19
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 was steamed under high pressure at 120° C. for 3 hours, centrifuged and dried to obtain a product with an in vitro digestibility of 83%.

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. The defatted chicken feet skin powder was steamed under high pressure at 130° C. for 1 hour, centrifuged and dried to obtain a product with an in vitro digestibility of 82%.

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 foot skin powder was steamed under high pressure at 125° C. for 2 hours, centrifuged and dried to obtain a product with an in vitro digestibility of 82%.

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PUM

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Abstract

The invention provides a method for improving the digestibility of chicken foot skin through high-pressure cooking, and belongs to the technical field of utilization of agricultural and sideline products. According to the method, the chicken foot skin is taken as a raw material, ground, and subjected to 30-mesh sieve to obtain chicken foot skin powder; normal hexane is used for degreasing to obtain degreased chicken foot skin powder ( in vitro digestibility is 37%); and the degreased chicken foot skin powder is cooked at high pressure for 1-3 hours at the temperature of 120-130 DEG C, and a product with the in vitro digestibility up to 82% is obtained after centrifugation and drying.

Description

technical field [0001] The invention discloses a method for improving the digestibility of chicken foot skin by high-pressure cooking, which belongs to the technical field of utilization of agricultural by-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 waste accumulation will cause great harm to the ecologi...

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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