肉鸡羽毛的生物加工生产生物甲烷

IF 3.9 3区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Victor Erpen Broering, Orozimbo Furlan Júnior, Nicoly Subtil de Oliveira, R. D. Ollhoff, Igor Vivian de Almeida, E. A. Rosa
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引用次数: 0

摘要

羽毛是禽肉工业的主要副产品之一,是严重的环境和健康责任,每年有数百万吨羽毛被焚烧或掩埋。然而,考虑到它们的蛋白质性质,它们可以作为一种基于富含甲烷的沼气(即所谓的生物甲烷)的能源基质。从理论上讲,能量转换是非常划算的,可以为生产者或工业生产热量或电力。本文综述了提高富甲烷沼气产量的生物技术途径。讨论了羽毛质量、角蛋白水解(通过角蛋白水解微生物、碱和还原剂)、快速蒸汽爆炸提取角蛋白、甲烷生产、厌氧消化接种剂和氨剥离等主题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioprocessing of broiler feathers to produce biomethane
SUMMARY Feathers are among the main by-products of the poultry meat industry and are a serious environmental and health liability, with millions of tons being burned or buried annually. However, given their protein nature, they can be used as an energy matrix based on methane-rich biogas, the so-called biomethane. In theory, energy conversion is very cost-effective and would be employable to generate heat or electricity for the producer or the industry. This review presents biotechnological aspects to increase the production of methane-rich biogas (MRB). Topics such as feather quality, keratin hydrolysis (by keratinolytic microorganisms, by alkali and by reducing agents), keratin extraction by rapid vapour explosion, methane production, inoculants for anaerobic digestion and ammonia stripping are addressed.
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来源期刊
World's Poultry Science Journal
World's Poultry Science Journal 农林科学-奶制品与动物科学
CiteScore
6.10
自引率
7.40%
发文量
55
审稿时长
12-24 weeks
期刊介绍: World''s Poultry Science Journal is the official publication of the World’s Poultry Science Association. The journal provides authoritative reviews in poultry science and an international forum for the exchange and dissemination of information including research, education and industry organisation. Each issue includes poultry industry-related news, regional reports on global developments in poultry, reports from specialist scientific working groups, book reviews, association news and a calendar of forthcoming events. Coverage includes breeding, nutrition, welfare, husbandry, production systems, processing, product development, physiology, egg and meat quality, industry structure, economics and education. The journal is of interest to academics, researchers, students, extension workers and commercial poultry producers.
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