http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2251886-C2
Outgoing Links
Predicate | Object |
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classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
filingDate | 2003-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2005-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_038b54276313532bf2498fa978e21b53 |
publicationDate | 2005-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2251886-C2 |
titleOfInvention | Method for processing of poultry wastes and meat-and-feather flour produced by method |
abstract | FIELD: feed production. n SUBSTANCE: method involves providing fermentative hydrolysis of raw material; sterilizing and providing vacuum drying. Ferments for hydrolysis are keratinase and lipase used in the ratio of 1:1. Drying process is provided in the mode of multi-staged regulation of steam supplied into jacket of boiler depending upon changing of moisture content of raw material to be dried. Meat-and-feather flour produced by method includes crude protein, crude cellular tissue, crude fat and mineral substances. Crude protein content is 57.0-62.6 wt%, and total of indispensable amino acids in crude protein is 27.31-34.94 wt%, with the following ratio thereof, wt%: lysine 1.97-2.60; methionine 1.20-2.15; cystine 1.76-2.43; arginine 3.39-4.10; histidine 1.06-1.65; leucine 3.67-4.40; isoleucine 1.97-2.31; phenylalanine 2.18-2.73; tyrosine 1.24-1.70, threonine 2.94-2.95; valine 2.80-3.59; glycine 3.13-4.33. n EFFECT: reduced consumption of steam for drying process, increased yield of ready product from raw material, increased nutritive value and reduced toxicity of meat-and-feather flour. n 3 cl, 4 tbl |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2647502-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2448471-C1 |
priorityDate | 2003-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.