Hemoglobin Powder CAS 9008-02-0

Details:

1. Introduction

Hemoglobin powder is obtained by separating fresh porcine or chicken blood by spray-drying. Among it, the average protein content is 80%, and free amino acids account for more than 40%. The eight amino acids necessary for the human body are complete, especially the lysine content is high (7-10%). 

2. Main Functions

2.1 It is widely used in weaned piglet feed to increase piglet feed intake and suppress post-weaning piglet dysentery. Published 15 research data show that when the SDAP addition ratio in the formula reaches 6%, the average daily weight gain and average daily feed intake of piglets in the first two weeks after weaning are significantly increased, and the dose-dependent relationship; at the same time, 6% plasma added amount. Feed conversion ratio can be reduced. Positive effects of plasma such as these are particularly pronounced in the first week after weaning, and the effects of plasma in the first two weeks after weaning do not affect the growth performance of piglets thereafter.

2.2 Hemoglobin powder is manufactered by spray drying process, and its protein digestibility can be as high as 95%, while the protein digestibility of products made by ordinary drum drying or steam tube drying is only about 85%. Furthermore, the crude protein and lysine content of hemoglobin are high, but the isoleucine content is low due to the separation of plasma. Recent experiments with turbot, grouper and carp show that the protein digestibility of spray-dried hemoglobin powder is as high as 90% or more. Poultry by-product meal, haemoglobin is more palatable.

 

3. Applications

It is widely used in aquaculture, poultry farming industry and also in healthcare products.

  

 

4. Flow Chart

5. Quality Standard 

According to GBT 18246-2000

Items	Specifications	Results
Appearance	Reddish brown powder	Reddish brown powder
Mesh size	≥95% pass 40 mesh	Complies
Crude Protein	≥90.0%	91.0%
Crude Fat	≤0.5%	0.38%
Moisture	≤8.0%	4.3%
Crude Ash	≤4.5%	3.26%
Lysine	≥7.5%	7.8%
Volatile salt-based nitrogen	≤45.0%	15.2%
Pb	≤2ppm	<2ppm
As	≤2ppm	<2ppm
Total plate count	≤2.0×106 cfu/g	<2.0×106 cfu/g
E.Coli	Negative	Not detected
Salmonella	Negative	Not detected

6.Method of Analysis 

Weigh 2.5 g of the sample (accurate to 0.01 g) into a 50 mL beaker, add 25.0 mL of distilled water (25 °C), stir with a magnetic stirrer to dissolve for 30 min, and add a drop of defoaming agent (5.7.1). Pour the solution into two centrifuge tubes. Place the centrifuge tube in a centrifuge and centrifuge at an appropriate speed (4000 r/min) for 20 min to precipitate insoluble matter. Pour off the supernatant and wipe the walls of the tube with a cotton plug. Then add about 10.0 mL of water, add a stopper, and shake up and down to suspend the precipitate. Place the centrifuge tube towel for 10 min, pour off the supernatant, and wipe the tube wall with a cotton plug. Rinse the precipitate with a small amount of water into a weighing dish of known mass, first evaporate the water in the dish to dryness on a boiling water bath or in a drying oven at 80 °C, and then move it to a drying oven at 105 °C to dry to constant weight (the last two mass differences not more than 2 mg).

The water content X in the sample is expressed in mass fraction, the value is in %, and is calculated according to formula:

In the formula:

m2 - the mass of the weighing dish and the dried object, in grams (g);

m1—the mass of the weighing dish, in grams (g);

m—the mass of the sample, in grams (g).

The determination results are expressed as the arithmetic mean of two parallel determinations. The absolute difference between the two parallel determination results is not more than 2%.

 

7. Aminogram