雞隻羽毛轉化成飼料原料之方法與其製品品質之評估

Abstract

本研究探討家禽屠宰所廢棄羽毛資源化利用之最佳策略，分為三部分進行： 第一部分聚焦於篩選可有效分解羽毛之菌株，並建立其對白肉雞羽毛（white broiler chicken raw feathers, WRF）進行固態發酵之最佳條件，同時評估發酵產物對白肉雞生長性能之影響。結果顯示，篩選出之Bacillus velezensis PN1（PN1）能有效分解羽毛，最適固態發酵條件為水分65%、培養溫度37°C與培養時間48小時。利用其製備之發酵羽毛粉（white fermented feather meal, WFFM）應用於白肉雞肥育期飼糧中，經補足結晶態胺基酸後，建議使用量為5%，可完全取代商用水解羽毛粉（commercial hydrolyzed feather meal, HFM）。 第二部分針對黑羽土雞羽毛（black-feathered native chicken raw feathers, BRF）進一步調整固態發酵條件，探討其發酵效果與應用於白肉雞飼糧中之潛力。結果顯示，BRF並無角質化程度較高之問題，其限制主要來自原料來源更為單一、營養成分較低與成品顏色偏深，後者使得產品難以被判斷是否過度水解。利用PN1固態發酵BRF，生產之發酵羽毛粉（black fermented feather meal, BFFM），其最適發酵條件為水分65%、培養溫度47°C與培養時間72小時。應用於白肉雞肥育期飼糧時，建議使用量為3-5%，並於滿足胺基酸需求之條件下，可完全取代HFM。 為縮短生產時間並克服羽毛原料特性差異對飼料應用效能之影響，本研究在第三部分以擠出加工技術（extrusion processing technology, EPT）處理羽毛，探討其最適加工條件，並透過白肉雞生長試驗驗證其可利用性。研究結果顯示，使用配備加熱板之單軸擠出機進行加工，最適條件為原料水分15.9%、擠出機套筒前後溫度均控制於140-145°C。生產之擠出羽毛粉（extruded feather meal, EFM）建議於白肉雞肥育期飼糧中使用5%，同樣需補足結晶態胺基酸以滿足營養需求，可完全取代HFM。 綜上所述，本研究成功建立兩種不同之羽毛化製方法，為家禽屠宰廢棄羽毛資源化利用提供參考數據。

To investigate optimal strategies for feather resource utilization, this study was conducted in three parts: The first part focused on screening bacterial strains capable of efficiently degrading feathers and determining optimal conditions for solid-state fermentation (SSF) of white broiler chicken raw feathers (WRF). The impact of the fermentation product on the growth performance of broilers was also evaluated. Results showed that Bacillus velezensis PN1 (PN1) was an effective feather-degrading strain. The optimal SSF conditions for producing white fermented feather meal (WFFM) were 65% moisture, 37°C incubation temperature, and 48 hours fermentation time. When applied to broiler finisher diets with amino acid supplementation, a 5% inclusion level of WFFM could completely replace commercial hydrolyzed feather meal (HFM). The second part examined the SSF of black-feathered native chicken raw feathers (BRF) using PN1 under adjusted conditions to assess fermentation outcomes and its potential application in broiler diets. The results indicated that BRF did not exhibit higher keratinization levels as traditionally believed, but its limitations stemmed from its relatively homogeneous source, lower nutritional value, and darker coloration, which hindered the assessment of over-hydrolysis in the final product. The optimal SSF conditions for producing black fermented feather meal (BFFM) were 65% moisture, 47°C incubation temperature, and 72 hours fermentation time. In finisher broiler diets, a BFFM inclusion level of 3% or higher, with adequate amino acid supplementation, could completely replace HFM. In the third part, extrusion processing technology (EPT) was explored to shorten production time and overcome the challenges posed by variations in feather material properties. Results demonstrated that using a single-screw extruder equipped with heating plates, the optimal conditions were 15.9% initial moisture content and a barrel temperature of 140-145°C at both the front side and back ends. The extruded feather meal (EFM) produced under these conditions is recommended at a 5% inclusion level in finisher broiler diets, with crystalline amino acid supplementation, to fully replace HFM. In conclusion, this study successfully established two distinct feather processing methods, providing valuable reference data for the resource utilization of poultry slaughter waste feathers.