UTILIZATION OF POULTRY FEATHERS IN FOOD AND FEED: 1 - CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FEATHERS AND HYDROLIZED FEATHER MEAL (HFM).

Document Type : Original Article

Authors

1 Department of Animal Production, Faculty of Agriculture, Moshtohor, Zagzig University, Egypt

2 Food Technology of Research Institute, Agricultural Research Centre, Giza, Egypt

10.21608/ejar.1993.459047

Abstract

Feathers and hydrolyzed feather meals (HEM) of chickens, geese and ducks were evaluated. HEM were prepared by alkaline hydrolysis with KOH (Treatment 1) or Na OH (Tratment 2) , while acid hydrolysis was carried out using HCL (Treatment 3) or H3PO4 (Treatment 4). Heating with catalyst ( alkali or acid) took place at atmospheric presseur. After hydrolysis, neutralization was done , followed by vacuum drying. Untreated feathers were rich in protein which composed 93.54 -95.95% of the dry matter ( 82.21 - 83.77% of the wet sample ) . Chicken feathers had the highest level of protein. Feathers protein were markedly rich in cystine, serine , proline valine, leucine and methionine + cystine, but as compared with FAO reference protein and caluclation of amino acid scores (A.S) Proteins of feathers were deficient in lysine and tryptophan. Alkaline hydrolsis , particulary with NaOH (Treatment 2) was less damaging for EAA (essential amino acids ) than the acid hydrolysis , which seems to destory the tryptophan completely. HFM of treatment 2 , showed highest protein and energy and less ash. In case of chicken feathers , this treatment gave best HFM due to highest protein content (71.52%) and energy value 321.90 Cal . /100g) the yield was about 115% of original feathers weights. Chicken HEM of treatment 2, showed also best EAA composition as indicated by A. S. values. Concentrations of EAA for HFM were the highest.

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