Document Detail

Effects of raw material source, ash content, and assay length on protein efficiency ratio and net protein ratio values for animal protein meals.
MedLine Citation:
PMID:  9438288     Owner:  NLM     Status:  MEDLINE    
Experiments were conducted to determine the protein efficiency ratio (PER) and net protein ratio (NPR) of meat and bone meals containing 24 or 34% ash, poultry by-product meals containing 7 or 16% ash, lamb meals containing 15 or 24% ash, a lamb meal analog containing 19% ash (mixture of lamb meal and turkey meal), and two meat and bone meals processed at either a low or a high temperature. The PER values (weight gain per unit of protein intake) and NPR values (PER corrected for maintenance) were determined using a chick growth assay in which chicks were fed a N-free diet or 10% CP diets containing one of the animal meals as the only source of dietary protein for 6, 9, or 13 d. The PER of the lamb meal analog was greater (P < 0.05) than that of the other meals, and the PER values of the poultry by-product meals were generally greater than those for the lamb and meat and bone meals. The PER values for the lamb meals were higher than those for most of the meat and bone meals. The PER of the 34% ash meat and bone meal was lower (P < 0.05) than the PER of the 24% ash meat and bone meal (1.03 vs 1.63, respectively, at 9 d). Further experiments showed that the lower PER of the high ash meat and bone meal was not due to its high Ca and P content. Ash content had no significant effect on PER of the poultry by-product and lamb meals. The PER of the low-temperature meat and bone meal was higher (P < 0.05) than the PER of the high-temperature meat and bone meal. The relative differences in NPR values among the animal meals were similar to those observed for PER values. Decreasing the length of the assay from 13 to 6 d increased the PER and NPR of all meals but had little or no effect on the ranking of values among meals. The results of this study indicated that PER and NPR values of animal meals were influenced by raw material source, and that ash content and processing temperature affected the PER and NPR of meat and bone meal. The results also indicated that PER and NPR assays could be reduced to 6 d without reducing sensitivity.
M L Johnson; C M Parsons
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Poultry science     Volume:  76     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  1997 Dec 
Date Detail:
Created Date:  1998-02-24     Completed Date:  1998-02-24     Revised Date:  2007-11-15    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1722-7     Citation Subset:  IM    
Department of Animal Sciences, University of Illinois, Urbana 61801, USA.
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MeSH Terms
Analysis of Variance
Animal Feed / analysis*
Biological Products
Calcium, Dietary / pharmacology
Chickens / growth & development*,  metabolism,  physiology
Diet / veterinary*
Dietary Proteins / analysis*,  metabolism,  standards
Food Analysis
Meat / analysis
Minerals / analysis*
Phosphorus, Dietary / pharmacology
Poultry Products / analysis,  standards
Reg. No./Substance:
0/Biological Products; 0/Calcium, Dietary; 0/Dietary Proteins; 0/Minerals; 0/Phosphorus, Dietary; 68409-75-6/bone meal; 68439-86-1/bone ash

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