OPTIMAL PROCESS PARAMETERS OF MEZDRA DRYING FOR FODDER PRODUCTION
Abstract
The article presents the research results of determining the optimal technological parameters of drying mezdra for the manufacture of feed products. It has been established that the use of pre-cooking at a temperature of 105°C for 10 minutes, grinding on a spinning top with a hole diameter of 2–3 mm, step-by-step drying of mezdra (at a temperature of 180°C for 0.5 hours, 150°C for 2.5 hours, 110°C for 2 hours). It allows to manufacture products from this by-product of the leather industry, which is a significant source of protein (27.9 %), fat (14.0 %), and minerals – sodium (1160.0 mg/100 g), calcium (640.0mg/100 g), iron (530.0 mg/100 g), phosphorus (220.0 mg/100 g), magnesium (170.0 mg/100 g), as well as polyunsaturated fatty acids (1.76 %, including linoleic acid – 1.42 % of the total fatty acids), which confirms the high nutritional and biological value of this feed product, and also allows us to consider the possibility of its use as calcium, magnesium, sodium, etc. after studying the bioavailability of these essential micronutrients and the effect of introducing mezdra-based feed products into animal diets on the physiological parameters of their body.
About the Authors
I. Kaltovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Halavach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Kaltovich I., Halavach I. OPTIMAL PROCESS PARAMETERS OF MEZDRA DRYING FOR FODDER PRODUCTION. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):286-293. (In Russ.)
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