Keratin-based pet food produced through proteolytic hydrolysis of chicken feather: Characterisation and palatability study

• Published in: Process biochemistry (1991) 2024-11, Vol.146, p.214-224
• Main Authors: Faslu Rahman, C.K., Kumar, Rajiv Ranjan, Chand, Sagar, Pattanaik, Ashok Kumar, Raypa, Pratima, Tarafdar, Ayon, Mendiratta, Sanjod Kumar, Ajay, Argana
• Format: Article
• Language: English
• Subjects: Alternate protein; Dog food; Feather-derived protein; Keratin; Poultry sector
• ISSN: 1359-5113
• DOI: 10.1016/j.procbio.2024.07.032

Valorisation of poultry co-products can fulfil the protein demand of the pet food sector thereby supporting a circular bioeconomy. In this investigation, keratin was produced through an optimised reduction (0.8 % sodium sulphite, for 90 min) and hydrolysis (using papain for 120 min) with a yield of 56.87 %. FTIR analysis, in vitro digestibility, SEM imaging, and amino acid profiling of the derived keratin were done and it was subsequently used for pet formulations. Results revealed significant alteration in secondary protein structure post-hydrolysis with in vitro digestibility of 90 %. Higher levels (>100 % increase) of histidine, arginine, lysine, and methionine were observed in the hydrolysate compared to conventional feather meal. Pet food was formulated with 20 % protein replacement that showed maximum palatability in single and two-bowl tests for 2–4 year old Labrador dogs. The developed pet food exhibited desirable colour, water activity (0.5), moisture (4.7 %), and relatively lower TBARS value (0.8 mg/kg) than the critical value. [Display omitted] •Digestible keratin derived protein harvested from broiler chicken feathers.•FTIR spectra of CFH shown structural changes in the secondary protein structure.•Histidine, Arginine, Lysine were higher in CFH as compared to feather meal.•Pet food was formulated with 20 % protein replacement.