The Amino Acid Content and Availability of Different Samples of Poultry By-Product Meal, and Feather Meal

Eleven samples of poultry by-product meal or feather meal were studied. These included feather meal and poultry offal meal which had been cooked separately, then blended; also samples which were blended and cooked together. The materials were processed by both the batch and continuous equipment. Data obtained suggest that more uniform products were produced when the feathers and offal were processed separately. The amino acid availability data also indicated that with a blended product the materials which were processed separately and then blended were higher in quality than when the feathers and offal were processed together.