Duck blood hydrolysate being analyzed in a futuristic laboratory setting.

Duck Blood: The Next Superfood? Unlocking Hidden Potential for Health and Wellness

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Jordan Keane in Health & Wellness June 2025 • 4 min read.

"Scientists are exploring how to transform duck blood cells, a byproduct of poultry processing, into a valuable source of protein and antioxidants."


In an era increasingly focused on sustainability and nutritional optimization, innovative approaches to food production are gaining traction. Animal blood, a significant byproduct of the agricultural and food processing industries, has emerged as a potential resource. Often underutilized and discarded, blood – particularly red blood cells (RBCs) – is rich in proteins and other valuable compounds. This has prompted researchers to explore methods to convert this waste into nutritional and functional products.

A recent study published in BMC Biotechnology sheds light on the bioconversion of duck blood cells. Researchers Zhaojun Zheng, Xubiao Wei, and colleagues investigated how to optimize the process of hydrolyzing duck blood cells to create peptide hydrolysates. Their work focused on enhancing the nutritional and functional properties of these hydrolysates, making them suitable for various food and feed applications. The central aim was to find cost-effective ways to transform poultry waste into beneficial products.

The study highlights the urgent need for sustainable practices in the poultry industry. By exploring the potential of duck blood cells, researchers aim to reduce waste and maximize the economic benefits of poultry processing. This approach not only addresses environmental concerns but also opens new avenues for creating value-added products that can contribute to both human and animal nutrition.

From Waste to Wellness: How Duck Blood Cells Are Being Transformed

Duck blood hydrolysate being analyzed in a futuristic laboratory setting.

The researchers employed a deep, controllable bioconversion process using a synergistic combination of neutrase and flavourzyme to produce peptide hydrolysates from duck RBCs. This enzymatic hydrolysis is a technique that converts underutilized RBCs into forms that are both acceptable and marketable. Enzymatic hydrolysis offers several advantages, including mild reaction conditions, high product yields, minimal formation of by-products, and high safety with low energy costs.

To optimize the degree of hydrolysis (DH), a key parameter in determining the nutritional and functional properties of protein hydrolysates, the team used response surface methodology (RSM). This statistical technique allowed them to efficiently explore the effects of various factors such as temperature, substrate concentration, initial pH, and time. The optimal conditions were found to be a temperature of 51°C, a substrate concentration of 14% (w/v), an initial pH of 7.0, and a hydrolysis time of 7.5 hours.

  • Optimized Hydrolysis: The RSM method ensured the most efficient breakdown of proteins.
  • Synergistic Enzymes: Combining neutrase and flavourzyme maximized the release of beneficial peptides.
  • Controlled Conditions: Precise temperature, pH, and time settings enhanced the hydrolysate's quality.
The resulting red blood cell hydrolysate (RBCH) was found to be rich in small peptides (less than 3 kDa, accounting for 68.14%) and abundant in essential amino acids, comprising over 50% of the total amino acids. In addition to its excellent solubility (greater than 80%), emulsifying, and foaming properties, RBCH exhibited notable antioxidant activities, including DPPH radical-scavenging activity, reducing power, metal chelating ability, and inhibition of lipid peroxidation.

The Future of Food Waste: A New Era for Poultry Byproducts

This research paves the way for innovative applications of RBCH in the food industry. Enriched with small peptides and boasting outstanding functional and antioxidant properties, RBCH holds promise as a novel food additive. The study successfully established a process for converting poultry waste into valuable peptide hydrolysates, marking a significant step toward sustainable food production and waste reduction. As consumers increasingly seek natural and functional ingredients, RBCH could become a key player in the future of food and nutrition.

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Everything You Need To Know

1

What is the main goal of researchers when working with duck blood cells?

The primary goal is to transform duck blood cells, a byproduct of poultry processing, into a valuable source of protein and antioxidants. Researchers aim to convert this waste into nutritional and functional products, thus reducing waste and maximizing the economic benefits of poultry processing.

2

How are researchers converting duck blood cells into useful products?

Researchers are employing a deep, controllable bioconversion process, specifically enzymatic hydrolysis, using a synergistic combination of neutrase and flavourzyme to produce peptide hydrolysates from duck red blood cells (RBCs). They are also using response surface methodology (RSM) to optimize the degree of hydrolysis (DH) which determines the nutritional and functional properties of the resulting products.

3

What are the key benefits of using enzymatic hydrolysis to process duck blood cells?

Enzymatic hydrolysis offers several advantages, including mild reaction conditions, high product yields, minimal formation of by-products, and high safety with low energy costs. This method is used to convert underutilized RBCs into forms that are both acceptable and marketable.

4

What are the properties of the red blood cell hydrolysate (RBCH) derived from duck blood?

The red blood cell hydrolysate (RBCH) is rich in small peptides (less than 3 kDa, accounting for 68.14%) and abundant in essential amino acids (over 50% of the total amino acids). It also exhibits excellent solubility (greater than 80%), emulsifying, and foaming properties. Furthermore, RBCH has notable antioxidant activities, including DPPH radical-scavenging activity, reducing power, metal chelating ability, and inhibition of lipid peroxidation.

5

How could red blood cell hydrolysate (RBCH) impact the future of food and nutrition?

RBCH holds promise as a novel food additive, offering a sustainable approach to food production. Enriched with small peptides and boasting outstanding functional and antioxidant properties, RBCH could be a key player in the future of food and nutrition. As consumers increasingly seek natural and functional ingredients, RBCH offers a viable path toward waste reduction and value-added product creation within the food industry.

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