Influence of Process Parameters and Raw Material on the Characteristics of Hydrolyzed Feather Meal

Abstract

Brazil poultry industry generates a large amount of byproducts, especially feathers. The objective of this study was to evaluate the influence of hydrolysis time and pressure on the protein content (PC) and digestibility value (DV) of the hydrolyzed feather meal (HFM) produced with: 100% chicken feathers, 100% turkey feathers and mixed (50% chicken feathers + 50% turkey feathers). There was a tendency to higher PC and DV values in the range of 30 to 40 min of hydrolysis regardless of the raw material. The use of higher pressures led to a decrease in the PC and DV, except in the HFM with 100% of turkey feathers. The adjustment of the hydrolysis time and pressure resulted in a higher protein content and digestibility values in HFM. Chicken feathers are the most suitable protein source for HFM production. However, turkey feathers can be used for processing mixed feather meal.