Hydrolyzed feather meal 80%

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Hydrolyzed feather meal

Feathers are a by-product of poultry processing operations.

Pressurized cooking of feathers is the primary method of processing used in preparing feather meal. Some bacteria have been identified that produce a feather digesting enzyme, that will convert the protein fraction into a digestible form . Pepsin digestibility is used as method of assessing the quality of feather meal. Normally a pepsin digestibility of 75 % is considered to be a minimum value to assure that the feather meal has been adequately processed.

Main analysis Unit Avg Min Max
Dry matter 92.1 88.3 95.7
Crude protein % DM 85.7 80.0 92.5
Crude fibre % DM 1.9 1.3 3.9
Lignin % DM 5.5 4.1 8.0
Crude fat % DM 8.2 6.0 10.0
Moisture % DM 4.2 3.0 8.0
Acid number of Fat Mg KOH 35 15 50
Peroxide number of fat mEq/kg. 10 5 20
Digestibility % 78 75 83
Ether extract, HCl hydrolysis % DM 9.5 4.8 12.9
Ash % DM 4.5 2.3 7.0
Total sugars % DM 0.3 0.2 0.6
Gross energy MJ/kg DM 23.5 22.7 24.0


Without ruminants DNA. 

Salmonella – negative in 25 grams

Enterobacteria – < 10/g.

Processed feather proteins are used as feed ingredient for pet food, aqua diets and feed for animals. Eight essential amino acids in feather protein meal (ARG, ILE, LEU, PHE, THR, VAL TRP and CYS) are present in higher amounts than in fish meal. However, due to the unbalanced amino acid composition of feather, e.g. lack of three other essential amino acids, LYS, MET and HIS, feather meal is only part of complementary feed composition.

– Soft polypropylene containers (big bags) net weight of up to 1,100 kg or as agreed with the customer


Packaging has the manufacturer’s logo and a label inserted into the seam with standard consumer information.

Shelf life: 6 months as of the manufacturing date.

Storage: in a ventilated room in the original packing at a temperature below 25°С and relative air humidity below 75%.