Other than feathers, what proteins can be improved by using Valkerase?
Valkerase was originally developed by BRI to improve the digestibility of poultry feathers, but anecdotal evidence suggests that it is possible to use Valkerase to improve the digestibility of other protein sources such as fish meal and meat and bone meals.
What is the application, inclusion rate, and stability of Valkerase?
Valkerase is a dry powder that is added at a rate of 1.5 kg per metric ton (or 3.3 lb per U.S. ton) of raw feathers before cooking. Dry Valkerase powder is stable at room temperature and dry storage up to 50° C.
Where can I get a sample of Valkerase?
Where to buy
What is the recommended batch process procedure for making Valkerase-treated feather meal?
- Load 500 kg raw feathers (50%–60% moisture) into batch cooker
- Dissolve 1.5 kg Valkerase into 10–20L of water (Valkerase Solution)
- Add Valkerase Solution on top of feathers and mix well
- Load additional 500 kg raw feathers (50%–60% moisture) into batch cooker
- Incubate at 50°–60°C for 45 min (CAUTION: do not exceed 60°C during this 45 min stage)
- Slowly increase temperature to 120°C–125°C and pressure to 1.8–2.0 bar (15-20 min)
- Hold temperature and pressure constant for 20 min with agitation
- Release pressure (15–20 min) and dry feather meal