Effect of Processing Methods on Utilization of Feather Meal by Broiler Chicks

In rations containing an adequate protein level (22 or 20%), chicks were able to utilize five differently processed feather meals well, (except for the “standard” processed) when the feather meals provided protein at 2.5, 5 or 6%. Methionine and lysine supplementation was not necessary when feather meal protein provided 2.5% of the diet. These two amino acids should be supplemented to the diet when feather meals provide 5% or more protein in the diet. Feather meals processed with intermittent agitation at higher temperatures, or for longer periods than what is considered “standard,” tended to increase the chick’s biological response throughout this series of experiments. Older chicks utilized feather meal more efficiently. When comparing the “standard” feather meal (35 p.s.i. for 30 min. with constant agitation) and a “new” feather meal (50 p.s.i. for 60 min., with intermittent agitation) with the basal diet, the further-processed feather meal than what is considered “standard” today has more of its amino acids available for utilization. The process that resulted in the best biological responses was: Feathers cooked at 50 pounds steam pressure for 60 minutes with intermittent agitation (agitate 1 min. stop 1 min.), dry and grind.