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QUALTY ASSURENCE ISSUES OF FEED FLOURS PRODUCES BY SLAUGTHERHOUSE BY-PRODUCTS PROCESSING FODDER QUALITY AND SAFETY

Anita Csiba

Abstract

In slaughterhouses are produced a huge amount of by-product by their pig slaughtering and processing activities. These by-products are internal organs (for example: liver, heart, lungs, kidney and intestines), and another by-products like separated bones, hair, semi-finnished and finnished meat products which do not used for human consumptation. In slaughterhauses the most common occuring problems the treatment, storing of by-products is not under hygenic condition. The main problem the cooling chain is interrupted during the storage. The most serious problems that are caused with anti-hygenic circumstances are production of heat resistant toxins like botulinum toxin types A and B and Salmonella?s toxin there are in by-products samples even after the heat treatment (120В°C, 13 min). The main solution for toxin problems the prevention, the hygenic storage, the cooling, the hygenic treatment and regular monitoring are the effective methods against the heat resistant toxin pollution. The produced raw matterials are feeding flour to product PET food for cats and dogs. The feeding flours that is produced are blood flour, hair flour, soft powdery substanc (meat flour) and bone flour. This raw matterials can be sold at good price, if their quality is good. The most important parameters of this matterials the digestible protein content and adequate microbiological and toxicological status in order to feed feedstuff nutritious and healthy to ensure the animals a healthy and long life and adequate reproduction ability. During our industrial research we try to determine the ideal technology and optimal parameters for processing. The most important parameters durin processing the partical size of by-product, and the parameters of the treatment, for example the temperature, pressure and time interval of the treatment. The main targets during the processing procedure are producing the highest possible nutritional value and impeccable microbiological and toxicological status feed flours can we produce. The results of the industrial research show that the hydrolisis treatment at high temperature and high pressure (133?C, 3 Bar, 20 min) raises the digestible protein content in hair flour, because breaks the protein content, but during the production of blood flour we should be used a much lower temperature without pressure content so we can preserve the high protein content and favorable amino acid content. In case of hair and bone flour also using the high temperature and high pressure treatment (133?C, 3 Bar, 20 min) are appropiate, because we can explore the digestable protein content and provide the appropiate microbiological and toxicological condition of the feeding flour.

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DOI resolver: doi.org/10.5593/sgem2018v/6.4/s12.107

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