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Date Published: 11/12/2018
Online Published: 23/06/2023
Abstract Views: 129
Views PDF: 103
DOI: https://doi.org/10.52714/dthu.35.12.2018.652
Issue
No. 35 (2018): Part B - Natural Sciences
Section
Natural Sciences Issue
How to Cite
Phan, U. N., & Tran, P. L. (2023). Conditions for hydrolysing catfish by-product as food for Tam Hoang chicken by Bacillus Subtilis. Dong Thap University Journal of Science, 35, 99-105. https://doi.org/10.52714/dthu.35.12.2018.652

Conditions for hydrolysing catfish by-product as food for Tam Hoang chicken by Bacillus Subtilis

Uyen Nguyen Phan1, , Phuong Lan Tran1
1 An Giang University

Main Article Content

Abstract

A huge amount of by-product is generated during processing Pangasius fillets. It is likely to cause environmental pollution and increase production costs in waste treatment. Utilizing by-product for value-added products not only solves these serious problems, but also brings about many other benefits. In this study, catfish by-product was hydrolyzed at pH=5.72, 1.25% Bacillus subtilis and 5.18% salt yielding hydrolysis with high protein content (13.00g/kg). Incorporating the obtained protein hydrolysate into the mixture of rice bran and wheat flour (7:3) in a ratio of 8:2 to produce food for Tam Hoang chicken species, it revealed that there was no statistically significant difference in the gained weight of chicken fed by this new food and the gained weight of those fed by regular comemercial one.

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Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

Bacillus subtilis, fish by-product, valued-added product, chicken food hydrolysing

References

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