Utilización de subproductos de pescado en la elaboración de harina proteica estandarizada en la empresa Renderin S.A.C.
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Authors
Inocente Argüelles, Rosa Andrea
Contact Email
Abstract
El trabajo de suficiencia profesional fue realizado con la finalidad de evaluar el aporte nutricional de los subproducto de pescado en la formulación de una harina comercial que está elaborada con diversos subproductos de origen animal (actividad conocida como rendering) y utilizada como fuente importante de proteína en la preparación de alimento balanceado de animales de crianza y mascotas. Para ello se adicionó a la fórmula estandarizada de la harina proteica comercial (Proteika) 29% de subproducto de pescado en reemplazo de las materias primas comúnmente utilizadas (huesos, plumas) por su aporte proteico; la mezcla modificada fue sometida al proceso de producción considerando en cada una de las etapas los mismos parámetros y controles ya establecidos en una producción normal. Se encontró que la mezcla con subproductos de pescado presentó mejor contenido de proteína, grasa y mejor contenido de aminoácidos por lo que fue considerada superior que la harina proteica comercial de la empresa.
The work professional sufficiency was carried out with the purpose of evaluating the nutritional contribution of fish by-products in the formulation of a commercial meal that is elaborated with various animal by-products (activity known as rendering) and used as an important source of protein in the preparation of balanced feed for breeding animals and pets. For this purpose, 29% of fish by-product was added to the standardized formula of the commercial protein meal (Proteika) to replacement the commonly used raw materials (bones, feathers) for its protein contribution; the modified mixture was subjected to the production process considering in each of the stages the same parameters and controls already established in a normal production. It was found that the mixture with fish by-products presented better protein, fat and amino acid content, which is why it was considered superior to the company's commercial protein meal.
The work professional sufficiency was carried out with the purpose of evaluating the nutritional contribution of fish by-products in the formulation of a commercial meal that is elaborated with various animal by-products (activity known as rendering) and used as an important source of protein in the preparation of balanced feed for breeding animals and pets. For this purpose, 29% of fish by-product was added to the standardized formula of the commercial protein meal (Proteika) to replacement the commonly used raw materials (bones, feathers) for its protein contribution; the modified mixture was subjected to the production process considering in each of the stages the same parameters and controls already established in a normal production. It was found that the mixture with fish by-products presented better protein, fat and amino acid content, which is why it was considered superior to the company's commercial protein meal.
Description
Universidad Nacional Agraria La Molina. Facultad de Pesquería. Departamento
Académico de Acuicultura e Industrias Pesqueras
Keywords
Subproducto de pescado
Citation
Date
2024
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