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| HYDROLYZED FEATHER FLOUR |
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Typical Analysis
| Protein |
80% Min. |
| Fat |
5% Max. |
| Fiber |
1% Max. |
| Ashes |
2,5% Max. |
| Peroxide Value |
5 meq Max. |
| Granulometry |
95% |
| Digestibility |
80% Min. |
| Solubility |
Negligible |
| Humidity |
10% Max. |
| Acidity (Oleic) |
5/10% Max. |
| Salmonella |
Negative |
| E. Coli |
Negative |
Presentation
1200 kg (approx.) or 50 kg polypropylene bags. Indoors storage, under fresh, dry conditions, in a sealed bag.
Process
Hydrolyzed feather’s flour is manufactured in digesters under water pressure. Hydrolysis during the cooking process intensifies the final product’s digestibility. This characteristic makes the flour a good source of protein. Product of a high nutritional value and low dissolution rate, made from feathers from slaughterhouses previously controlled and approved by official sanitary standards.
Applications
» Ideal for animal nutrition.
» Increasing use as a source of protein in bovine and aquaculture food.
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