Empro produces different protein meals by hydrolysation of purified chicken feathers via a patented production process. The degree of protein hydrolysis in vitro is determined with species specific enzymes and correlated with the in vivo digestibility.
Protein digestion in the digestive tract of L. vannamei shrimp was simulated through the reaction of Empro proteins and proteolytic enzymes from the hepatopancreas of these shrimp. The degree of hydrolysis obtained by the pH-stat method is positively correlated to apparent protein digestibility in shrimp (Lemos et al., 2009).
The results show that the Empro meals have a DH% value of more than 4 which is significantly higher compared to regular feather meals, resulting also in a higher predicted in vivo digestibility of up to 88%. These values are very similar to various fish meal samples analysed by the same method.