Abstract
Valorisation of poultry co-products can fulfil the protein demand of the pet food sector thereby supporting a circular bioeconomy. In this investigation, keratin was produced through an optimised reduction (0.8 % sodium sulphite, for 90 min) and hydrolysis (using papain for 120 min) with a yield of 56.87 %. FTIR analysis, in vitro digestibility, SEM imaging, and amino acid profiling of the derived keratin were done and it was subsequently used for pet formulations. Results revealed significant alteration in secondary protein structure post-hydrolysis with in vitro digestibility of 90 %. Higher levels (>100 % increase) of histidine, arginine, lysine, and methionine were observed in the hydrolysate compared to conventional feather meal. Pet food was formulated with 20 % protein replacement that showed maximum palatability in single and two-bowl tests for 2–4 year old Labrador dogs. The developed pet food exhibited desirable colour, water activity (0.5), moisture (4.7 %), and relatively lower TBARS value (0.8 mg/kg) than the critical value.
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