Effects of raw material source, ash content, and assay length on protein efficiency ratio and net protein ratio values for animal protein meals

Poultry Science
M L Johnson, C M Parsons

Abstract

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 an...Continue Reading

Citations

Feb 18, 2016·Annual Review of Animal Biosciences·Maria R C de GodoyGeorge C Fahey
Jun 29, 2010·Journal of Animal Physiology and Animal Nutrition·E Pérez-CalvoJ A Guada
Oct 1, 2011·Journal of Animal Physiology and Animal Nutrition·L D de-OliveiraA C Carciofi
Apr 28, 2009·Journal of Animal Science·O A Olukosi, O Adeola
Dec 12, 2012·Journal of Animal Science·R C Sulabo, H H Stein

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