VolRC RAS scientific journal (online edition)

Journal section "Fodder production, feeding of farm animals, and fodder technology"

Ways of Obtaining Feed Protein Using Biotechnology

Troitskaya E., Artamonov I.V.

Volume 4, Issue 1, 2021

Troitskaya E.V., Artamonov I.V. Ways of Obtaining Feed Protein Using Biotechnology. Agricultural and Livestock Technology, 2021, vol. 4, no. 1. DOI: 10.15838/alt.2021.4.1.3 URL: http://azt-journal.ru/article/28817?_lang=en

DOI: 10.15838/alt.2021.4.1.3

Abstract   |   Authors   |   References
The purpose of the work is to evaluate various methods of industrial production of feed protein and fortification of farm livestock feed from the point of view of the availability of raw materials and economic feasibility, and the possibility of scaling production. The creation of complete feed is a task that can be solved at different levels and in different ways using modern biotechnologies, cultures of single-celled organisms and raw materials that were previously considered either unpromising or not considered at all. In combination with relatively less stringent end-product requirements, such methods can provide a significant increase in the production of feed protein as one of the main supplement feed, and help to move to the production of particular most important amino acids. Such methods include both classical (processing of protein-poor feed with cultures of microorganisms, for example, various ferments which allows processing substrates rich in cellulose), and more high-tech, when substrates that are fundamentally unsuitable as food (natural gas, oil and refinery waste) are used as raw materials. In addition, the development of new methods of synthesis into the practice of feed protein production opens up opportunities for processing industrial and food waste, creating complex production facilities, significantly reducing the cost of the final product – protein – and the costs of farms and the cost of their products for the consumer


feed, Feed protein, animal nutrition, nutritiousness, nutrition value

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