Protein efficiency ratio and levels of selected nutrients in mechanically deboned poultry meat
MacNeil, J.H. | Mast, M.G. | Leach, R.M.
Extract: Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks, broiler backs, and a combination of skinless necks and backs. Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks and the combination of necks and backs MDPM resulted in PER values that were comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
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