Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

Table 5 Protein recovery and degree of hydrolysis in hydrolysates after processing

Sample	Protein recovery (% of protein content of the raw material)	Degree of hydrolysis (DH, %)
HwH0	4.5	42.2 ± 0.0
HwHA	5.2	46.9 ± 0.0
HwHPr	22.5	37.5 ± 0.5
HwHPP	10.9	39.1 ± 0.4
HwHP + B	25.0	32.7 ± 0.4
Hw/oH0	6.2	35.2 ± 2.3
Hw/oHA	5.9	30.9 ± 1.4
Hw/oHPr	31.7	24.3 ± 0.3
Hw/oHPP	21.8	26.4 ± 0.5
Hw/oHP + B	28.0	21.1 ± 0.5

Protein recovery (% of total protein content of the raw material) and degree of hydrolysis (%) in HPH from enzymatic hydrolysis of hens with viscera, head and feathers (HwH) and hens without viscera, head and feathers (Hw/oH) (\( \overline{\mathrm{x}} \) ± SD, n = 3). Abbreviations are given for the five individual treatments used: without hydrolysis (0), autolysis (A), 0,1% Protamex (Pr), 0,1% Corolase PP (PP) and 0,1% Papain + Bromelain (P + B)

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