Hydrolyzed feather keratin obtained by microbial fermentation encapsulated with maltodextrin – A sustainable approach to increase digestible protein in feed
Paola Barbosa Sironi, Ana Maria Mazotto, Marcos Fábio de Lima, Regina Isabel Nogueira, A. Miguel, Alane Beatriz Vermelho
Topics & Concepts
MaltodextrinFeatherFood scienceHydrolysisFeather mealFermentationChemistryKeratinBiochemistryBiologyChromatographyFish mealEcologyFisheryPaleontologySpray dryingFish <Actinopterygii>Enzyme Production and CharacterizationProtein Hydrolysis and Bioactive PeptidesDyeing and Modifying Textile Fibers