Research Article Open Access

Effects of Autoclaving, Addition of Sodium Hydroxide and Their Combination on Protein Content and in vitro Digestibility of Chicken Feathers

Authors

CORRESPONDING AUTHOR
Ahmed Al-Souti
Department of Marine Science and Fisheries, College of Agricultural and Marine Sciences, Sultan, Qaboos University, Oman
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Wenresti Gallardo
Department of Marine Science and Fisheries, College of Agricultural and Marine Sciences, Sultan, Qaboos University, Oman
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Micheli Claereboudt
Department of Marine Science and Fisheries, College of Agricultural and Marine Sciences, Sultan, Qaboos University, Oman
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Osman Mahgoub
Department of Animal and Veterinary Science, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman
Published on: July 15, 2018
DOI 10.3923/ijps.2018.356.361
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Abstract

Objective: The aim of this study was to determine the effects of NaOH addition, autoclaving and their combination on the protein and pepsin digestibility of chicken feathers. Methodology: The first experiment consisted of the following treatments: (1) The 2 h treatment with 1.0 M of NaOH, (2) The 12 h treatment with 1.0 M of NaOH, (3) The 24 h treatment with 1.0 M of NaOH and (4) Control, consisting of raw feathers incubated with only 100 mL of distilled water for 24 h at 37°C. The second experiment consisted of the following treatments: (1) Raw chicken feathers autoclaved at 2.5*105 Pa, at a temperature of 121°C for 30 min and (2) Raw chicken feathers soaked in 0.5% NaOH solution for 24 h, followed by autoclaving at 2.5*105 Pa and 121°C for 30 min. Results: The prolonged treatment (24 and 12 h) with NaOH improved feather solubility but resulted in lower protein retention, whereas the addition of NaOH followed by autoclaving resulted in higher protein content and increased in vitro pepsin digestibility. Conclusion:The addition of NaOH followed by autoclaving is recommended as a treatment for processing of chicken feathers.

Keywords:

Autoclave, chicken feather, pepsin digestibility, sodium hydroxide

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Al-Souti , A., Gallardo, W., Claereboudt, M., & Mahgoub, O. (2018). Effects of Autoclaving, Addition of Sodium Hydroxide and Their Combination on Protein Content and in vitro Digestibility of Chicken Feathers. International Journal of Poultry Science, 17(8), 356–361. https://doi.org/10.3923/ijps.2018.356.361
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