{Reference Type}: Journal Article
{Title}: Nutritional and technological potential of chicken feathers for the food industry.
{Author}: Santos MMF;Grisi CVB;Madruga MS;Silva FAP;
{Journal}: Br Poult Sci
{Volume}: 0
{Issue}: 0
{Year}: 2024 Jul 12
{Factor}: 1.892
{DOI}: 10.1080/00071668.2024.2365859
{Abstract}: 1. The production of chicken meat has resulted in high volumes of byproducts, such as feathers, bones, skin, viscera, and feet. The structure of feathers is one of the most complex among vertebrates, with a central axis and lateral filamentary structures, providing rigidity, lightness, and flexibility. Chicken feathers are composed of proteins, lipids, and water, with the highest protein content, especially keratin, which is responsible for the material's rigidity.2. Industries still make little use of feathers, which are generally intended for the production of flour or organic fertilisers. These are low added value products, and discarded feathers can harm the environment.3. Keratin extraction techniques and resulting protein hydrolysates have been studied in chicken feathers. Acid, alkaline or enzymatic hydrolysis is the most commonly used method for obtaining molecules with functional properties such as antioxidant, antimicrobial, antihypertensive and antidiabetic activity.4. The development of keratin-based biodegradable films represents an area of interest for reducing the economic and environmental impacts caused by inappropriate disposal of feathers.