above all, to express my felt encouragements and gratefulness to this act of free information, for Many that are exposing openly on the topic of plants of foods.
Likewise, I wanted to expose a case of my study. I also comment them that I am an engineer, and being soaked of the matter of flour of feathers, I could see that the digestibilidad increases when sticking blood in the process (this flour would be dedicated for foods acuícolas: salmon). Many authors affirm that this proportion is of 1:3 (it bleeds and feathers), others affirm that it should be increased of a 17 á 25 of blood to the feathers, creating this way doubts as for a certain formulation. Additionally, don't I still find books where they affirm in what state (in what process, to what humidity), should the feathers and the blood be when their blended one (although a single author says that the blood should be stuck after having passed the processes of having boiled, coagulated and before being dried), and the feather? As they will notice, the reason of my publication is that after an exhaustive investigation, I don't end up clarifying certain points, and it is for that reason that I invoke to the professionalism and people's experience in this field.
Very sincerely.
Franco Rosemary Canchan |
|
PIG INDUSTRY FORUMS / Back to Pig Industry
Closed Discussion
/ Back to messages forums
Purchase and Sale of Livestock (Pigs)
See all...
