|
Feather
Meal
|
| DESCRIPTION:
|
The meal is prepared from poultry feathers removed after slaughter
at poultry processing plants. The feathers must be cooked under steam
pressure and temperature (eg. 140ºC @ 200kpa for 30 minutes) in order
to hydrolyse the keratin protein. The cooked feathers are ground and
dried to produce a meal. |
| PHYSICAL
PROPERTIES: |
Colour
- Grey-brown
Texture - 95% should pass through a 2mm screen
Odour - That of feathers Bulk Density - 40kg/h |
| MICROBIOLOGICAL
REQUIREMENTS: |
Colour
- Grey-brown Texture - 95% should pass through a 2mm screen Odour
- That of feathers Bulk Density - 40kg/h |
| CHEMICAL
PROPERTIES: |
| Crude
Protein |
80% minimum
|
| Crude
Fat |
8% maximum |
| Ash
|
4% maximum
|
| Moisture |
4% minimum
10% maximum |
| Crude
Fibre |
3% maximum
|
| Pepsin
Digestibility |
75% minimum
Correct hydrolysis is critical for normal protein digestibility |
| |
|
|