Soluble and residual fractions of hydrolysed chicken feathers -raw data from two experiments

Published: 19 May 2018| Version 1 | DOI: 10.17632/p62xptkt4j.1
Contributors:
Steffen Adler,
Rasa Slizyte,
Kaisu Honkapää,
Anne-Kristin Løes

Description

The data file contains two dataset, Experiment 1 and Experiment 2. Experiment 1 had a central composite face-centered design with 27 runs. The experimental factors were concentrations of NaOH, Na2SO3, Enzyme and Autoclaving time. Measurments of solubility and digestibility are given in the table. In Experiment 2 combinations of NaOH, Na2SO3 and Autoclaving time with a predicted in vitro pepsin digestibility of 90% were selected (ID 1 to 14). In addition, untreated feathers, commercial feather meal and casein were analysed (ID 15, 17, 18). The table includes data on solubility, digestibility, chemical composition and aminoa acidcomposition.

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Institutions

Norsok Norsk senter for okologisk landbruk, Teknologian tutkimuskeskus VTT Oy, Norsk Institutt for Biookonomi, SINTEF

Categories

Amino Acids, Hydrolysis, Feed Digestibility

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