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This research evaluates the production and nutritional properties of fermented chicken meat protein hydrolysate.

February 19, 2026Journal of Food Science and Technology0 citations

Scale-up production and in vivo evaluation of fermented chicken meat protein hydrolysate for protein quality, antioxidant potential, and toxicity in male Wistar rat

NBN. G. Ramesh BabuCentral Food Technological Research Institute MPMuthukumar Serva PeddhaCentral Food Technological Research Institute TKTanaji Ganpatgonda KudreCentral Food Technological Research Institute

Key Points

This research evaluates the production and nutritional properties of fermented chicken meat protein hydrolysate.
Fermented chicken meat protein hydrolysate was made using Pediococcus pentosaceus and 2% dextrose.
Wistar rats were fed diets with varying levels of the protein hydrolysate for six weeks.
The study assessed biochemical, haematological, and histopathological effects.
CMPH improved feed efficiency ratio, reaching a value of 0.36.
Significant increases in net protein utilization were noted in the CMPH group.
No toxicity observed in biochemical and haematological assessments.

Abstract

Chicken meat protein hydrolysate (CMPH) was developed through Pediococcus pentosaceus fermentation of 45% chicken meat with 2% dextrose in a 75 L fermenter (50 L working volume) for 48 h. The resulting spray-dried CMPH exhibited high antioxidant activity, confirmed by FRAP (27.20 µmol TE/mg), DPPH (30.96 µmol TE/mg), ABTS (24.47 µmol TE/mg), and Fe 2+ chelation (20.97 µmol EDTA/mg). To evaluate its nutritional efficacy, CMPH was incorporated into experimental rat diets by replacing casein at 50%, 75%, and 100% levels, forming four dietary groups: SD (100% casein), CMPH-50 (50% CMPH + 50% casein), CMPH-75 (75% CMPH + 25% casein), and CMPH-100 (100% CMPH). These diets were administered to 3-week-old male Wistar rats for 6 weeks. Notably, CMPH-100 group showed significantly improved feed conversion ratio (2.71), feed efficiency ratio (0.36), protein efficiency ratio (2.61), and net protein utilization (82.59%) ( P < 0.05). CMPH diets also resulted in higher haemoglobin levels, with CMPH-100 reaching 15.35 g/dL. Biochemical, haematological, and histopathological evaluations indicated no toxicity. Enhanced liver antioxidant enzymes (SOD: 41.28 U/mg, CAT: 15.38 U/mg) were observed in the CMPH-100 group. Organ weights remained comparable across groups. These findings establish CMPH as a safe, high-quality protein source with potent antioxidant properties, supporting its application as a biofunctional ingredient in nutritional formulations.

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