These studies were carried out to investigate the effects of physical treatments of feather on improvement of digestibility. Raw feather consisted of 83.3% protein, 6.6% lipid, 9.0% moisture and 0.6% ash. Feather meals were composed of 72.25∼80.68% protein, 5.08∼22.29% lipid, 4.04∼10.06% moisture and 2.46∼4.81% ash depending upon producers. Pepsin digestibility of the feather meals were ranged from 51.92% to 74.0% by companies(P c 0.05). Various grinding conditions of the raw feather did not affect pepsin digestibility. However, the digestible protein content of the feather meal after steaming was increased to 76.58% compared to the raw feather. The digestibility of feather meal was increased with the increase temperature and time. So, the optimal condition of processed feather meal was 130℃ for 240 min with steaming and ball milling. The digestible protein content from this condition was 80.22%. In electrophoresis the bands of the feather meals showed small peptide fragments of feather by steaming. Molecular weights of the feather meals were below 14,000Da. Therefore proteins in feather were able to convert their keratinous structure to more digestible form under the high-temperature and the long-time condition.