In vitro antioxidant properties and digestibility of chicken feather protein hydrolysates

• Published in: Food Research (Online) Vol. 4; no. 4; pp. 1053 - 1059
• Main Authors: Oluba, O.M., Akpor, O.B., Alabi, O.O., Shoyombo, A.J., Adeyonu, A.G., Adebiyi, F.D.
• Format: Journal Article
• Language: English
• Published: 01-08-2020
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.4(4).402

The in vitro antioxidant property and digestibility of chicken feather protein hydrolysate
(CFPH) were evaluated in this study. The antioxidant property of CFPH obtained
following chemical treatment of chicken feather waste involving precipitation with
various acids (H2SO4, HNO3, TCA and HCl) was determined via its scavenging action
against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, iron reduction power and metal ion
chelating activity. Data obtained showed that CFPHHNO3 had the highest DPPH
scavenging activity while CFPHTCA exhibited the highest ferric (Fe3+) reduction potential.
On the other hand, CFPHTCA, CFPHH2SO4 and CFPHHNO3 showed a similar capacity for
Fe2+
-chelation compared to CFPHH2SO4 with the least chelating potential. The in vitro
protein digestibility of the CFPH of the various acids ranged from 62.30±1.0%
(CFPHHNO3) to 73.10±1.3% (CFPHTCA) and were significantly (p < 0.05) higher compared
to the raw feather (23.80±0.5%). These results indicate that CFPH may be useful as
antioxidants in animal feed formulations and also serve as additional source of essential
nutrients in feeds.