Pressurized cooking of feathers is the primary method of processing used in preparing feather meal. Feathers are a byproduct of broiler, turkey and poultry processing operations.

It is made by hydrolyzing feathers under elevated heat and pressure and then drying and grinding. The pressure hydrolysis process is necessary in order to convert the hard, fibrous proteins called keratin, which is the principal component of feathers, into feather meal that contains the amino acids.

Hydrolyzation of the feathers, prior to drying, breaks down the protein bonds in the raw material and makes the feather meal more digestible. Hydrolyzed feather meal is a natural source of protein and minerals, including calcium and phosphorus, which are used as ingredients in animal feed for cattle, swine, birds, fish and other species.

The effective utilization of feather meal can surely increase animal production in terms of milk and meat; therefore it surely will secure its position in animal diets in the near future as a convenient, economically viable, protein rich feed ingredient for all sorts of domesticated animals.