MATADERO FRIGORÍFICO AVINYÓ S.A. has received aid for its energy saving and efficiency project entitled RENOVATION OF THE VENTILATION TUNNEL REFRIGERATION PLANT (RENOVACIÓN CENTRAL FRIGORÍFICA TÚNEL DE OREO), through the NATIONAL ENERGY EFFICIENCY FUND (FONDO NACIONAL DE EFICIENCIA ENERGÉTICA) and managed by the INSTITUTE OF ENERGY DIVERSIFICATION AND SAVINGS (IDAE), which was co-financed by the European Union through the ERDF Operational Programme for Sustainable Growth 2014-2020. The project consisted in changing the process of generating industrial refrigeration and conservation with the incorporation of a new state-of-the-art cold generation system with high energy efficiency, in collaboration with the best equipment manufacturers in the sector, obtaining an estimated saving of 268.56 toe/year.

MATADERO FRIGORÍFICO AVINYÓ S.A. has received aid for its energy saving and efficiency project entitled MODIFICATION OF MEAT COOLING TUNNEL (MODIFICACIÓN TÚNEL CARNE), through the NATIONAL ENERGY EFFICIENCY FUND (FONDO NACIONAL DE EFICIENCIA ENERGÉTICA) and managed by the INSTITUTE OF ENERGY DIVERSIFICATION AND SAVINGS (IDAE), which was co-financed by the European Union through the ERDF Operational Programme for Sustainable Growth 2014-2020. The project consisted in overhauling the initial installation, with the installation of a false ceiling for channelling the air, deflectors, new fans with variable speed drives, electronic expansion valves and a new control panel, achieving an estimated saving of 9.35 toe/year.

Mejora de la eficiencia energética del Matadero Frigorífico Avinyó, SA mediante la sustitución de compresores en la planta de producción en Avinyó

Con el objetivo de reducir el consumo energético del proceso de generación de aire comprimido, de la planta de MATADERO FRIGORÍFICO AVINYÓ, S.A. ha substituido los 3 compresores actuales por uno de nuevo de mayores prestaciones técnicas con variador de velocidad, permitiendo regular el funcionamiento de las necesidades de la planta en cada momento. Al mismo tiempo se ha instalado un nuevo secador de absorción que permite la regeneración con aporte de calor obteniendo por tanto un ahorro mayor. El presente proyecto de mejora de la eficiencia energética ha permitido conseguir un ahorro de energía eléctrica de 95,67 MWh/año. Este proyecto ha sido subvencionado por parte del “Programa de ayudas IDAE para PYME y gran empresa del Sector Industrial”, cofinanciado por el Fondo Europeo de Desarrollo Regional (FEDER) y gestionado por el Instituto para la Diversificación y Ahorro de la Energía (IDAE) con cargo al Fondo Nacional de Eficiencia Energética.

“Es vol aconseguir una millora del sistema productiu porcí basat en la genètica Ral d’Avinyó, pel que fa a les condicions de dejuni i transport dels animals, la reducció d’antibiòtics en la fase de transició i l’adaptació a l’estrès tèrmic, valorant com incideixen aquests factors en la qualitat de la carn fresca. La qualitat de la carn s’avaluarà des del punt de vista del pH, el color i la textura, a més del contingut de greix intramuscular, tret diferencial d’aquesta línia d’animals, els quals presenten elevats nivells d’infiltració de greix, i es completarà amb avaluacions sensorials per part d’un panell de tast entrenat. Pel que fa als productes carnis, en el present estudi s’inclourà l’avaluació del llom curat i el pernil cuit, validant la qualitat final del producte en funció dels efectes estudiats."

Participants:

Beneficiaris

Matadero Frigorífico de Avinyó SA (líder)

Catalana de Embutidos SA

Equip tècnic i investigador

IRTA

Coordinador

INNOVACC

Finançament:

Pressupost d’execució

sol·licitat 195.167,00 €

concedit 164.247,00 €

Ajut

sol·licitat 138.494,00 €

concedit 117.762,00 €

El projecte s’executarà fins al mes de setembre de 2020.

"La Cambra" highlights its export activity as well as the creation of Ral d’Avinyó, a product originating in Bages and recognized beyond the territory. Read the news here. Read it here.

LINK FEADER

The general objective of this project is to evaluate the use of winter peas, as a source of alternative Mediterranean protein, for the substitution of soy, in diets for fattening pigs in a destined rustic genotype, mainly in the production of cured products. The effect of so-called pea antinutrition factors (mainly protease inhibitors, such as trypsin) will be analyzed by increasing the inclusion of peas during fattening (20%, 30% and 40% at onset, growth and termination, respectively). ), on production and quality parameters of fresh and cured meat.

The technical objectives will be:

• Analyze the technical and economic viability and sustainability in the use of new formulas for fattening pigs, using as a protein source a local legume (winter pea) adapted to the soil-climatic conditions of Catalonia.

• Study the protein and amino acid requirements in the four phases of pig fattening and determine the effect of pea antinutrition factors on the production and physiological parameters of cross-bred pigs (Berkshire x Duroc) and slaughtered at high weights (120 -130 kg).

Participants:

Beneficiaries

Matadero Frigorífico Avinyó, S.A.

Conservas AUSA, S.A.

Feed Molinet, S.L.

University of Lleida

Coordinator

Immaculate Argemí Armengol

(University of Lleida)

Financing:

Total budget € 203,361.53

DARP funding € 83,109.63

EU funding € 62,696.74

Own financing € 57,555.15

The project will run until December 2022