Feather Meal_______________________________________________________________________________________________________
Poultry protein meal is usually traded on basis of minimum of 80% crude protein as determined by Kjeldahl methods. Unfortunately crude protein tells nothing about digestibility or amino acid availability. Most buyers specify that the meal protein be 75% digestible using the standard recommended test with 0.2 % pepsin concentration. Some buyers specify a minimum pepsin digestibility of 70% in their purchasing specifications. The proximate analysis can be conducted using standard lab procedures.
Poultry protein is a product resulting from the treatment of clean, undecomposed feathers from slaughtered poultry, free of additives. Feathers are almost pure protein. Most of this keratin protein, which in the raw or natural state is not easily digested by animals. With proper processing, raw feathers are converted into a very digestible protein meal.Worldwide, more than 25 billion chicken are fed for human consumption. A two kilograms live chicken produces about 180 grams of feathers which can be used to make hydrolyzed feather meal which is more than 80 % crude protein. This concentrated source of protein is used to increase the nutrient and energy density of poultry feeds as well as to improve feed efficiency.
The general process used to make animal and poultry protein meals is known as rendering. Steam jacketed, batch or continuous pressurized cookers heat or hydrolyze and sterilize the animal, poultry by product by product raw materials. Our production process utilizes batch cookers. For batch cookers the time required for feather hydrolysis varies from 30 - 60 minutes. The temperature in the cooker is about 140° C. When the feathers are cooked under pressure with live steam, it partially hydrolyzes the protein, denaturing it (breaking apart some of the chemical bonds that account for the unique structure of the feather fibers). The resulting meal a free - flowing palatable product that is easily digested by all classes of livestock and poultry.
Production Process____________________________________________________________________________________
Evaluation of Quality___________________________________________________________________________________