adding value to feathermeal

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Digital re-print - March | April 2009Feature: Feathermeal

Feature title: Adding value to feathermeal

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Millions of tones of fishmeal

are used worldwide in all

animal feeds each year,

including aquaculture.

The proportion of the worlds fishmeal

used for aquaculture is estimated

to reach 66 percent by 2013, though

production will stagnate or even fall in

2009 (IFFO, 2008; forecasts).

If aquaculture is to grow as expected,

alternatives to the limited availability of

fishmeal for aqua feed have to be found.

Additionally, increasing prices of fishmeal

are forcing the industry to decrease the

inclusion level of fishmeal and to increase

the usage of alternative, more economical

feed ingredients.

Hydrolyzed poultry-based animal proteins

- for example hydrolyzed feathermeal - are

economically interesting protein sources used

in specific areas of aquaculture such as in sal-

monid feed. These proteins are less expensive,

palatable, free of anti-nutritional factors and

- by virtue of their

origin free from

any marine-based

diseases and are

hence considered

bioaqua-secure.

However, the

use of feathermeal

has been limited

for reasons such as

poor digestibility.

Unprocessed feath-

ers are high in crude

protein (90 percent),

but are highly indi-

gestible due to the

keratin structure, which contains high amounts

of cross linked - disulphite bondings - cystine.

In order to open the S-S bonds and to

make the crude feathers available for diges-

tive systems, feathers have to be processed.

Currently, processing in continuous hydro-

lyzer is recognised as the state-of-the-art

process resulting in a maximum of degree

of hydrolyzation or cooking.

Several factors are known to modify

digestibility of protein and amino acids.

Among the process conditions the drying

conditions in particular, seem to play a major

role in respect to digestibility and nutritional

quality of hydrolysed feathermeal.

The purpose of drying is to convert wet,

unstable materials into a dry and stable

substance. The drying is done by heating the

material to a temperature where the rate

of evaporation is considered satisfactory.

Increasing the temperature will speed up

the drying process, but can easily result in

impairing nutritional values.

Hot air

Hot air dryers have already started

to attract the interests of the fishmeal

producers; the principle of a hot air drying

by Franz-Peter Rebafka / Ashish Kulshrestha | GePro Gefluegel-Protein Vertriebgsgesellschaft mbh & Co. KG, Germany / Thailand

14 | InternatIonalAquAFeed | Mch-api 09 - i

Feathermeal

Adding value to

feathermeal

is applied in the low temperature (LT)

fishmeal technology.

It is a two-step hot air drying char-

acterised by short-term retention and

moderate temperatures ensuring that

protein quality retains at high levels. In

the fishmeal manufacturing this drying

process is considered as the most criti-

cal unit operation affecting the quality

and the nutritional value of fishmeal.In contrast to the fishmeal industry

(producing LT fishmeal) indirect drying

systems such as rotary disc dryer are

still common practice in the poultry

by-product rendering operation.

The main effect due to excess of

heat application is the disruption of

the hydrogen bonds in protein struc-

tures leading to protein denaturation.

In this case denatured amino acids cannot

be recognised physiologically as amino acids

and are utilised, after deamination, as a

very expensive source for energy only, thus

leaving their fullest potential unexploited.

The LT fishmeal technology imparts

minimal denaturing effects on proteins,

thus preserving inherent digestibility and

biological value.

A comparison regarding specific quality

aspects is shown in Figure 1.

Superior to disc dryingLT fishmeal is superior to standard

fishmeal originated from a drying process

based on disc drying.

Realising the beneficial effects of a LT fish-

meal drying system, GePro Gefluegel-Protein

Vertriebsgesellschaft (Germany) has recently

launched a new product category of processed

poultry by-product based on the LT fishmeal

drying system.

Under the brand name GoldMehl,

a special processed hydrolyzed protein

of poultry feathers origin (GoldMehl

FM) has been developed specifically foraquaculture.

In several in-vivo trials, conducted at

the Fiskeriforskning Institute of Fisheries

and Aquaculture Research at Tromso in

Norway using minks as a model for fish,

(salmons in particular), the biological

digestible protein of GoldMehl FM has

been assessed.

In comparison with standard/regular

feathermeal (produced with a disc dryer) the

mink digestible protein and the biological uti-

lisable protein of the hydrolysed feathermeal

manufactured by LT fishmeal technology was

clearly superior (see Figure 2).

Fishmeal substituteIn addition, the Mink digestible protein of

GoldMehl FM was very similar to fishmeal

(data not presented) indicating good potential

of GoldMehl FM as a fishmeal substitute.

Differences in protein quality of processed

poultry by-products have been observed

in a number of

studies (Cho andSlinger (1979),

Cho et al (1982),

Pfeffer et al

(1995), Sugiura

et al (1998),

Hajen et al

(1993) and Dong

et al (1993).

Optimisation

of the cooking

and drying con-

ditions are con-

sidered to be

the main factors

contributing to

the high digest-

ibility values

now observed

for poultry by-

product meal

(Miller, 1996).

The nega-

tive correla-

tion between

the drying

conditions and

protein quality

could also by

demonstrated

by Cho et al.,

1982 indicating

that spray-dried

bloodmeal was almost completely digest-

ible. In contrast, plate-dried, steam-tube

dried and ring-dried bloodmeals had a

significantly lower apparent digestibility

compared to spray-dried blood product.

Heat-damage has previously been shown

to have a very significant negative impact on

- i Mch-api 09 | InternatIonalAquAFeed | 15

Feathermeal

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3/5

ments fish meal has

been gradually replaced

by GoldMehl FM at

various ratio (zero

percent GoldMehl FM

/ 30 percent fishmeal

= 0/30; 4.25 percent

GoldMehl / 25.5 fish-

meal = 4.25/25.5; 9/21;

and 15/15).Results indicate

that growth of shrimps

under the test condi-

tions was optimal at

a level of 15 percent

Goldmehl FM and 15

percent fishmeal, resulting in cost savings

in the diet formulation of almost eight

percent (see Figure 4).

These findings are in line with

studies conducted in Hawaii where

hydrolysed feathermeal was given as

fishmeal replacer to shrimps (Cheng et

al., 2002).

It was concluded that without loos-

ing growth performance hydrolysedfeathermeal could replace fishmeal.

Substitution rate for fishmeal by

feathermeal was assessed to be 33

percent without and 66 percent with

supplementing of crystalline lysine and

methionine.

A positive performance of shrimps

fed with processed poultry derivatives

as fishmeal substitute has been observed

in fresh water shrimps (Macrobrachium

Nipponese) , White Shrimps (P.vannamei)

and Black Tiger (P.monodon) cultivated in

various areas (cited in Yu, 2006 [Essential

Rendering]).

Optimal levels for shrimpIn another feeding trial the nutritional

value of GoldMehl FM as a replacer for

fishmeal has been tested in White shrimps

(Penaeus vannamei). In different treat-

digestibility of protein of bloodmeal for fish

(Cho et al., 1982).

The same pattern has been observed

by El-Haroun and Bureau (2007) measuring

the bioavailability of lysine in blood meal

produced under different drying systems

(disc-dryer, spray-drier, flash-dryer).

Feeding trialsA series of feeding trials were conduct-

ed using Asian Sea Bass juveniles (Lates

calcalifer) to evaluate the potential of

GoldMehl FM as a protein sources in the

diet. In one of these trials GoldMehl FM

has been incorporated into commercial

available feed.

As indicated in Figure 3 GoldMehl FM

showed a significant improvement of differ-

ent growth parameters (weight gain, FCR,

PER) and survival rate.

"Applying a state-of-the art drying process to theproduction of feathermeal creates an added value to

feathers. The recycling of feathers is environmental friendly

and is able to partly release pressure on marine raws"

16 | InternatIonalAquAFeed | Mch-api 09 - i

The Fats and Proteins Research Foundation and

The National Renderers Association, Alexandria,

pp. 203-223.

Pfeffer, E., Kinsinger, S., Rodehutscord, M.,

1995. Influence of the proportion of poultry

slaughter by-product and of untreated or

hydrothermally treated legume seeds in diets

for rainbow tro ut, Oncorhynchus mykiss

(Walbaum), on apparent digestibilities of their

energy and organic comp ounds. Aquacult.

Nut.1, 111-117.

Sugiura, S.H., Dong, F.M., Rathbone, C.K., Hardy,

R.W., 1998. Apparent protein digestibility and

mineral availabilities in various feed ingredients for

salmonid feeds. Aquaculture 159, 177-202.

Yu,Y., 2006. Rendered products in shrimp aquaculture

feeds. In: Meeker, D.L. (ed): Essential Rendering].

National Renderers Association (ISBN: 0-9654660-

3-5).

MoreinforMation:

Franz-peter Rebafka

GePro Gefluegel-Protein

Vertriebgsgesellschaft mbh

& Co. KG

Email: [email protected]

Website: www.ge-pro.de

Cho, C. Y., Slinger, S.J., 1979. Apparent digestibility

measurements in feedstuffs for rainbow trout.

In: Halver, J.E., Tiew, K. (eds): Finfish Nutrition and

Fishfeef Technology, Vol. II. Heenemann GmbH &

Co KG, Berlin, pp. 239-247.

Cho, C.Y., Slinger, S.J., Bayley, H.S., 1982.

Bioenergetics of salmonid fishes: Energy intake,

expenditure and productivity. Comp. Biochem.

Physiol. B. 73, 25-41.

Dong, F.M., Hardy, R.W., Haard, N.F., Barrows,F.T., Rasco, B.A., Fairgrieve, W.T., Forster, I.P., 1993.

Chemical composition and protein digestibility

of poultry by-product meals for salmonid diets.

Aquaculture 116, 149-158.

El-Haroun and Bureau (2007). Comparison of the

bioavailability of lysine in blood meals of various

origins to that of L-lysine HCL for rainbow trout

(Oncorhynchus mykiss). Aquaculture 262, 402-409.

Hajen, W.E., Higgs, D.A., Beames, R.M., Dosanjh,

B.S., 1993. Digestibility of various feedstuffs by

post-juvenile chinook salmon (Oncorhynchus

tshawytscha) in sea water. 2. Measurement of

digestibility. Aquaculture 112, 333-348.

Miller, T., 1996. Utilizing rendered products:

Petfood. In: Franco, D.A., Sw anson, W. (Eds.), The

Original Recyclers. The Animal Protein Industry,

Conclusions

GoldMehl FM has a nutritional compo-

sition and feeding values similar to that of

fishmeal for shrimps and better than regular

feathermeal.

Although the raw material is poultry

feather, the superiority of GoldMehl FM is

attributed to its special process which is very

similar to the production conditions of high

valuable LT fishmeal. GoldMehl FM has thepotential to partly substitute fishmeal and help

to reduce formulation costs.

Applying a state-of-the art drying process

to the production of feathermeal creates

an added value to feathers. The recycling of

feathers is environmental friendly and is able

to partly release pressure on marine raws.

Further, it can be regarded as sustainable

protein production in the wake of increasing

poultry production in all the parts of the world.

References:

Cheng, Z.J, Behnke K.C, Dominy, W.G., 2002. Effect of

feather meal on growth and body composition of the

juvenile Pacific white shrimp, Litopenaeus vannamei.

Journal of Applied Aquaculture. 12 (1): 57-68.

- i Mch-api 09 | InternatIonalAquAFeed | 17

Feathermeal

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The solution behind the solution.

Bhler AG, Feed & Biomass, CH-9240 Uzwil, Switzerland, T +41 71 955 11 11, F +41 71 955 28 96

[email protected], www.buhlergroup.com

Its the mix that makes the dierence. Feed manuacturers desire high

durability, reliability and sanitation. Quality eed with minimum operating costs is

a must. Your needs are Buhlers frst priorit y. That is why we commit our-

selves to delivering seamless solutions meeting your highest requirements. Get

in touch with one o our specialists worldwide and we will deliver a complete

process design package, equipment, automation and customer service. You and

Buhler the perect mix.

http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/http://www.buhlergroup.com/


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Adding value tofeathermeal

The use of dietary acidifiers insalmonid nutrition

ExtrudersBenefitsof using Extrudersto

processaquatic feed

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The solution behind the solution.

BhlerAG,Feed &Biomass, CH-9240 Uzwil,Switzerland,T +41 71 955 11 11,F+41 71 955 28 96

u.buz@buhlergro up.com,www.buhlerg roup.com

Its the mix that makes the dierence. Feed manuacturers desire high

durability, reliability and sanitation. Quality eed with minimum operating costs is

a must. Your needs are Buhlers frst priority. That is why we commit our-

selves to delivering seamless solutions meeting your highest requirements. Get

in touch with one o our specialists wor ldwide and we will deliver a complete

process design package, equipment, automation and customer service. You and

Buhler the perect mix.

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t ur (LT)

r i n c h r -

n ti n n

u r in t h t

h l l . In

h i r i n

m t c r i ti -

h u l i t

i h m l .

l i n u t r

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n t u r t i n .

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l un l it .

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i n ( G l h l

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G l h l F r im il r t f i hm l

( t n t r n t ) i n ic t in t n ti l

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ri n ri n- ri l m l h

i n i fi c n tl l r r n t i t i i l it

c m r t r - ri l r u ct.

H t - m h r i u l n h n

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ch-pi09| In ter n t In l uF e e | 15

1/03/009 10:0

TheFatsand ProteinsResearchFoundation and

T he at ionalR e nde re rs ssoc i ati on , l e x andria ,

pp.203-223.

P fe ffe r, E . , K i n si n ger, S . , R ode hutscord , . ,

1995.Influence of the proportion of poultry

slaughter by-product and of untreated or

hydrothermally treated legume seeds in diets

for ra i nbow t rou t , n corh ynchu s myki ss

( a l baum), on appare n t d i ge sti b i l i t ie s of the i r

e ne rgy and organ i c compounds. quacu lt .

ut.1,111-117.

S ugi ura , S .H ., ong, F. . , R athbone ,C . K. ,Hardy ,

R. .,1998. pparent proteindigestibility and

mineralavailabilitiesin variousfeed ingredientsfor

salmonid feeds. quaculture159,177-202.

Yu,Y.,2006.Renderedproductsinshrimpaquaculture

feeds.In: eeker,.L.(ed):EssentialRendering].

ationalRenderersssociation(ISB :0-965660-

3-5).

r e i f r t i :

Franz-peter ebafka

GeroGef l u egel -rot ei n

ertriebgsgesellschaftmbh

&Co.KG

Email:franz-peter.rebafka ge-pro.de

ebsite:www.ge-pro.de

Cho,C.Y.,Slinger,S.J.,1979. pparent digestibility

measurementsinf eedstuffsfor rainbowtrout.

In:Halver,J.E.,Tiew,K.(eds): Finfish utritionand

FishfeefTechnology,Vol.II.HeenemannGmbH &

Co KG,Berlin,pp.239-2 7.

Cho,C.Y.,Slinger,S.J.,Bayley,H.S.,1982.

Bioenergeticsof salmonid fishes:Energy intake,

expenditureand productivity.Comp.Biochem.

Physiol . B . 73 , 25 -1 .

ong, F. . ,Hardy , R . . ,Haard , . F . , Barrows,

F.T.,Rasco,B. .,Fairgrieve, .T.,Forster,I.P.,1993.

Chemicalcompositionand proteindigestibility

ofpoultry by-product mealsforsalmonid diets.

quaculture116,1 9-158.

El-HarounandBureau(2007).Comparisonof the

bioavailabilityoflysineinblood mealsofvarious

originstothat ofL-lysineHCLfor rainbowtrout

( n corhynchu smyki ss) . quacu l ture 262 , 02 -09 .

Haj e n, . E . ,H i ggs, . . , Be ame s, R . . , osan j h,

B.S.,1993. igestibility ofvarious feedstuffsby

post-juvenilechinook salmon( ncorhynchus

tshawytscha)ins ea water.2. easurement of

digestibility. quaculture112,333-3 8.

iller,T.,1996.Utilizing rendered products:

Pe t food . In : Franco, . . , S wan son , . (Eds. ), T he

riginalRecyclers.The nimalProteinIndustry,

C n clu i nG l h l F h n ut ri ti n l c m -

i ti n n f i n l u i mi l rt t h t f

f i hm l f r h ri m n t t r th n r u l r

f t h r m l .

l th u h t h r m t r i l i u lt r

f t h r, th u r i ri t f G l h l F i

t tr i ut t i t c i l r c h ic h i r

i mi l r t t h r u ct i n c n i ti n f h i h

l u l L T fi h m l. G l h l F h t h

t n t i l t r t l u t i tu t fi h m l n h l

t r u c f r mu l ti n c t .

l i n t t - f - th r t r i n r c

t th r u ct i n f f t h rm l c r t

n l u t f t h r . Th r c cl in f

f t h r i n ir n m n t l fr i n l n i l

t r t l r l r u r nm ri n r .

F ur th r, it c n r r u t in l

r t i n r u ct i n i n t h k f i n cr i n

u l tr r uct i n i n l l th r t f th r l .

f r n c :

Cheng,.J,BehnkeK.C, ominy, .G.,2002.Effectof

feathermealongrowthandbody compositionofthe

juvenilePacificwhiteshrimp,Litopenaeusvannamei.

Journalof ppliedquaculture.12(1):57-68.

16| Inter n t In l uFe e | ch-pi09 ch-pi09| Inter n t In l uFee | 17

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