The value of crude protein content and in vitro pepsin digestibility of abattoir by-product meals in the prediction of their available protein content
1989
Hegedus, M. | Bokori, J. | Andrasofszky, E. (University of Veterinary Science, Budapest (Hungary). Dept. of Animal Nutrition)
The amino acid composition of meat-and-bone, poultry by-product, blood, bone and feather meals showed characteristic differences. The meat-and-bone and blood meals had surplus in lysine, whereas the poultry by-product and feather meals were relatively rich in cystine. The blood meals had high levels of branched-chain amino acids as compared to isoleucine. The in vitro pepsin digestibility of meat-and-bone /79.9 +- 17.7 per cent, n = 24/ and blood /95.8 +- 4.2 per cent, n = 11/ meals was found to be higher than that of poultry by-prduct /65.3 +- 7.7 per cent, n = 14/ or feather /44.7 +- 9.2 per cent, n = 16/ meals. The pepsin digestibility of poultry by-product meals showed a significant negative correlation with the crude protein content /r = -0.73, P0.05, n
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