Processing of feather meal to maximize its nutritional value for poultry

Latshaw, J. D.; Musharaf, N.A.; Retrum, Rowland

doi:10.1016/0377-8401(94)90122-8

Cited by 42 publications

(25 citation statements)

References 10 publications

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“…To our knowledge, we are the first to measure BAL, LAL and OAL contents in FeMs. The concentration of LAN found in our FeMs were within the range of those reported by previous studies (Latshaw, ; Latshaw et al, ; Papadopoulos et al, ). Overall, greater concentrations of CLAAs were measured in FeM1 and PTFeM1 than in FeM2 and PTFeM2 respectively.…”

Section: Discussionsupporting

confidence: 92%

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Disulphide bonds and cross‐linked amino acids may affect amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

et al. 2019

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A digestibility trial was carried to assess the apparent digestibility coefficient (ADC) of crude protein (CP) and amino acids (AA) in two feather meals (FeM) of different origin (FeM1 and FeM2) and in their enzymatically pre‐treated ingredient stream (PTFeM1 and PTFeM2) in rainbow trout. The ADC of CP was 11%–17% higher (p < 0.05) in the PTFeMs than in their FeM counterparts. There was no difference (p > 0.05) of ADC of CP among FeMs and among PTFeMs. The FT‐Raman analysis showed a reduction in concentration and conformational stability of disulphide bonds in the PTFeMs when compared to their FeM counterparts. Moreover, important discrepancies in disulphide concentration were observed between FeMs and between PTFeMs. These observations suggest that the ADC of CP in FeM is not only governed by disulphide bond content and other variables should be considered. Higher concentrations of the cross‐linked amino acids (CLAA) lanthionine, lysinoalanine and β‐aminoalanine were measured in FeM1 and PTFeM1 as compared to FeM2 and PTFeM2 respectively. Previous studies have suggested inverse relationships between CLAAs and the digestibility as well as bioavailability of AAs in feed ingredients. A previous study conducted in our laboratory showed a lower (p < 0.05) bioavailability of arginine in FeM1 and PTFeM1 than in FeM2 and PTFeM2, respectively, in rainbow trout. Our results suggest that (a) the digestibility of AAs in FeM may be affected by disulphide bond content and the presence of CLAAs, and (b) CLAA content may be indicator of bioavailability of AAs in FeM.

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Section: Discussionsupporting

confidence: 92%

“…Lanthionine (LAN) is a cross‐linked amino acid (CLAA) generated during the processing of FeM (Latshaw, ; Latshaw, Musharaf, & Retrum, ; Papadopoulos, El Boushy, & Ketelaars, ). The digestibility of FeMs by poultry was reported to be inversely proportional to their content of LAN (Papadopoulos et al, ).…”

Section: Introductionmentioning

confidence: 99%

Disulphide bonds and cross‐linked amino acids may affect amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

et al. 2019

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“…and raw materials (feathers, hog hair, etc.) used by FeM manufacturers is causing this variability in digestibility of CP (Bureau et al, ; Latshaw et al, ; Papadopoulos, El Boushy, & Ketelaars, ).…”

Section: Introductionmentioning

confidence: 99%

“…) and raw materials (feathers, hog hair, etc.) used by FeM manufacturers is causing this variability in digestibility of CP (Bureau et al, 1999;Latshaw et al, 1994;Papadopoulos, El Boushy, & Ketelaars, 1985). Pfeuti (2017) attempted to develop a pre-treatment method for FeM to resolve the issues associated with the high variability in their CP digestibility and to improve its nutritive value, in order to enable the precise formulation of animal diets with significant levels FeM.…”

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confidence: 99%

A novel enzymatic pre‐treatment improves amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

et al. 2019

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A growth trial followed by a digestibility trial were conducted to assess the bioavailability of arginine (Arg) and amino acid digestibility of two feather meals (FeMs) and their pre‐treated counterparts (PTFeMs). Two FeMs, identified as FeM1 and FeM2, were incubated in 200% distilled water (%FeM w/w), with 0.05% of Savinase® 16L (%FeM v/w) and 2% sodium sulphite (%FeM w/w) at 55ºC for 24 hr in a shaking incubator to produce PTFeM1 and PTFeM2 respectively. A basal diet, highly deficient in Arg (12.0 g/kg Arg) was formulated and 10 other diets were formulated to contain 13.5 or 15.0 g/kg Arg by adding increasing amounts of L‐Arg, FeMs or PTFeMs. The experimental diets were fed for 8 weeks using a standard protocol. At 13.5 g/kg Arg, the PTFeMs supported 10.5% to 11.5% higher growth rates (p < 0.05) than their untreated counterparts. The diets formulated with PTFeMs presented 3.5%–4.5% and 2.7%–5.9% higher (p < 0.05) apparent digestibility coefficients of protein when compared to the diets containing the FeM counterparts at 13.5 and 15.0 g/kg Arg respectively. The results from this study demonstrate the potential of the pre‐treatment to improve the nutritive value of FeMs in rainbow trout.

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“…Chicken feathers are rich in protein content and contain over 90% crude protein in a form of keratins (Latshaw et al, 1994;Kim et al, 2001). This keratin, due to high content of protein and amino acids, may have a great potential as a source of protein and amino acids for animal feed and many other applications after being processed into a keratin protein hydrolysate.…”

Section: Introductionmentioning

confidence: 99%

Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water

Yang¹,

Kuo²,

Chen³

et al. 2011

International Journal of Food Engineering

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After undergoing keratinase digestion, feather wastes could have a great potential as a source of proteins and amino acids for many applications. In this study, the fermentation conditions of feather-degrading Meiothermus sp. strain I40 (I40) were optimized to enhance the biodegradation of chicken feather to hydrolysates. Initially, the factors essential for I40 keratinase production in submerged fermentation were screened, whereas response surface methodology (RSM) was then employed to evaluate the interactions among the effective factors. At first stage, eight fermentation parameters were screened using a Plackett-Burman (PB) design. Four effective factors identified by PB screening, namely feather concentration, tryptone concentration, yeast extract concentration, and incubation temperature, were further investigated their effects on keratinase production by RSM using central composite design (CCD). The I40 fermentation conditions for maximal keratinase activity were as follows: tryptone concentration 0.16 percent (w/v), yeast extract concentration 0.27 percent (w/v), feather concentration 0.08 percent (w/v), and incubation temperature at 51.7°C for 72 hr under 120 rev/min shaking. Compared to the initial stage, a 13.3-fold increase in keratinase activity was achieved when I40 incubated in the optimized conditions.

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Processing of feather meal to maximize its nutritional value for poultry

Cited by 42 publications

References 10 publications

Disulphide bonds and cross‐linked amino acids may affect amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

Disulphide bonds and cross‐linked amino acids may affect amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

A novel enzymatic pre‐treatment improves amino acid utilization in feather meal fed to rainbow trout (Oncorhynchus mykiss)

Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water

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