In vitro antioxidant properties and digestibility of chicken feather protein hydrolysates

Oluba, Olarewaju M. and Akpor, O.B. and Alabi, O.O. and Shoyombo, A.J. and Adeyonu, A. G. and Adebiyi, F. D. (2020) In vitro antioxidant properties and digestibility of chicken feather protein hydrolysates. Food Research, 4 (4). pp. 1053-1059. ISSN 2550-2166

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Abstract

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 feed

Item Type:	Article
Uncontrolled Keywords:	English
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Depositing User:	Dr A. G. Adeyonu
Date Deposited:	16 Jul 2021 08:05
Last Modified:	16 Jul 2021 08:05
URI:	https://eprints.lmu.edu.ng/id/eprint/3477

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