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Reports

Protein-rich flour from chicken feathers in fish feed

Published:

31/05/2019

Authors:

Ragnheiður Sveinþórsdóttir, Margrét Geirsdóttir, Jón Árnason

Supported by:

AVS Fisheries Research Fund, Agricultural Productivity Fund and the Association of Southern Municipalities (SASS)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Protein-rich flour from chicken feathers in fish feed

In order to utilize chicken feathers in feather meal, the proteins are broken down to increase the digestibility of the flour, taking into account the needs of farmed animals. In this project, work was done on the development of feather meal with hydrolysis. The chemical content of the feather meal was examined in addition to the amino acid composition and flour from Icelandic chicken feathers was examined in comparison with other experiments where feather meal has been analyzed. Feather meal has an 80% protein content and its digestibility is comparable to that known in fish meal. Feather meal has long been used in animal feed in North and South America and in recent years has been gaining ground as a cheap protein source for farm animals in Europe.

In order to utilize chicken feathers as feather meal nutritious for animal cultivation, proteins are degraded to make the feather meal digestible for farming animals. In this project feather meal from chicken feathers was hydrolyzed to increase digestibility. The chemical content of the feather meal was examined as well as amino acids composition. The Icelandic feather meal was also compared to results of researches conducted elsewhere on feather meal. Feather meal has an 80% protein content and its digestibility is comparable to fish meal. Feather meal has been used for a long time in feed in North and South America and has in recent years been pushing itself as a cheap protein source for farming animals in Europe.

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Peer-reviewed articles

Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications

Peer-reviewed articles

Arsenolipids are not uniformly distributed within two brown macroalgal species Saccharina latissima and Alaria esculenta

Peer-reviewed articles

Selective and fast screening method for inorganic arsenic in seaweed using hydride generation inductively coupled plasma mass spectrometry (HG-ICPMS)

A method for the determination of inorganic arsenic (iAs) without chromatography using hydride generation — inductively coupled plasma mass spectrometry (HG-ICPMS) is applied to 40 brown macroalgae samples (Fucus vesiculosus, Ascophyllum nodosum, Saccharina latissima). Determining iAs in seaweed matrices is a challenge and, in this study, using 2% HNO3 and 3% H2O2 extraction media the HG-ICPMS outperformed the most commonly used method of HPLC-ICPMS for the determination of iAs in the seaweed samples. There was a good comparison between the simple and fast HG-ICPMS and the more accurate but time-consuming HPLC-HG-ICPMS. Linear regression showed reasonable linearity (R2 of 0.82), with a slope slightly higher than 1 (1.15 ± 0.09) and intercept 0.03 ± 0.01 when comparing the concentrations of iAs determined with the two methods. Hence there is a minor overestimation of iAs with HG compared to the HPLC-HG, however, the method is well suited as a quick screening method. The iAs concentration was below 1% of total arsenic concentration for all the seaweed samples regardless of using HG-ICPMS or HPLC-HG-ICPMS.

Link to article.

Peer-reviewed articles

Validation and inter-laboratory study of selective hydride generation for fastscreening of inorganic arsenic in seafood

Peer-reviewed articles

Marine sources offuran fatty acids

Peer-reviewed articles

Stabilization of Fish Oil-Loaded Electrosprayed Capsules with Seaweed and Commercial NaturalAntioxidants: Effect on the Oxidative Stability of Capsule-Enriched Mayonnaise

Peer-reviewed articles

The seasonal variation in nitrogen amino acids protein and nitrogen-to-protein conversion factor of commercially cultivated Faroese Saccharina latissimi

From mountain to quality food - about the treatment of slaughter lambs and lamb

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Óli Þór Hilmarsson at Matís and Eyþór Einarsson at Ráðgjafarmiðstöð landbúnaðarins edited. Illustrations are by Sólveiga Eva Magnúsdóttir.

The publication summarizes useful guidelines for those involved in the process of making lamb quality food. The guidelines are based, among other things, on research and knowledge from Matís, the Agricultural University of Iceland, the Agricultural Advisory Center and their predecessors, which demonstrate the importance of proper handling of slaughter animals, from gathering mountains and until finished products arrive at meat tables in shops or restaurants. Conditions and treatment before and after slaughter affect the quality and characteristics of the meat.

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News

Conference on Product Management and the Fourth Industrial Revolution

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur.n.gunnlaugsson@matis.is

Spring conference Icelandic Product Management Association will be held on May 7 next at 8-12 in Hvammur at Grand Hotel Reykjavík.

The title of the conference is Product Management and the Fourth Industrial Revolution - traceability with new demands and technology. The conference is held with the support of SI, SVÞ, FA and GS1 Ísland and registration takes place here.

Valur N. Gunnlaugsson, an employee of Matís, will give a talk on how to meet consumers' information needs in a changing environment.

The agenda of the conference can be accessed here.

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