An Investigation of the Distribution of the Protein Content of Samples of Corn, Meat and Bone Meal, and Soybean Meal

Kirby, Shannon; Pesti, G. M.; Dorfman, Jeffrey H.

doi:10.3382/ps.0722294

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…The variation in meat and bone meal composition is mainly due to the composition of the raw material source used for production (Donkoh et al, 1994a;Johnson and Parsons, 1997). Kirby et al (1993) examined the assumption of a normal distribution for protein content in feedstuffs by collecting data on the nutrient content of meat and bone meals from broiler feed mills. Statistical analyses of 264 meals showed that the protein content of meat and bone meal was non-normally distributed.…”

Section: Discussionmentioning

confidence: 99%

“…Statistical analyses of the results in the present study showed that the protein content of New Zealand meat and bone meals was normally distributed (Kolmogorov-Smirnov normality test, p>0.15; skewness 0.14; kurtosis 0.75). The reason for this may be because the samples obtained by Kirby et al (1993) were from only four broiler feed mills. These samples may not have been representative of the population of meat and bone meals produced as renderers may only sell meals that fall within a specified range to feed mills.…”

Section: Discussionmentioning

confidence: 99%

“…These samples may not have been representative of the population of meat and bone meals produced as renderers may only sell meals that fall within a specified range to feed mills. In addition Kirby et al (1993) obtained samples from March to November while the samples obtained in the present study were obtained over a two and a half year period.…”

Section: Discussionmentioning

confidence: 99%

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Nutritional Quality and Variation of Meat and Bone Meal

Hendriks¹,

Butts²,

Thomas³

et al. 2002

Asian Australas. J. Anim. Sci

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Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals.Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R 2 ) compared to the non-essential amino acids. The R 2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Nutritional Quality and Variation of Meat and Bone Meal

Hendriks¹,

Butts²,

Thomas³

et al. 2002

Asian Australas. J. Anim. Sci

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Alternatives to formulate laying hen diets beyond the traditional least-cost model

Moss

Parkinson²,

Crowley

et al. 2021

Journal of Applied Poultry Research

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Dietary limitation of isoleucine and valine in diets based on maize, soybean meal, and meat and bone meal for broiler chickens

Corzo

Dozier

Loar

et al. 2010

British Poultry Science

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1. The dietary limitation of isoleucine (Ile) and valine (Val) was evaluated in broilers. Common diets were given to all broilers from 0 to 28 d of age. Experimental diets were provided from 28 to 42 d of age. 2. The experimental test diet was based primarily on maize, soybean meal, and meat and bone meal, and formulated to satisfy all nutrient recommendations with the exception of Ile and Val. 3. Diets were supplemented with L-Ile and L-Val at either 0·5 or 1·0 g kg⁻¹ of diet, alone or in combination. A diet composed only of commercially available amino acids and formulated to satisfy all nutrient requirements served as a positive control. 4. Body weight gain was depressed by the test diet, but recovered to a weight similar to birds fed on the positive control when Val was added to the test diet either alone or in combination with Ile. Feed efficiency improved when Val and Ile were simultaneously supplemented. 5. Abdominal fat yield was reduced with the combined supplementation of Val and Ile. Breast meat yield appeared to be more sensitive to Ile supplementation than to Val. 6. The results suggest that live performance may be more sensitive to Val, while breast meat yield was maximised with Ile supplementation. However, their combination is required for optimised growth and meat yield.

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An Investigation of the Distribution of the Protein Content of Samples of Corn, Meat and Bone Meal, and Soybean Meal

Cited by 5 publications

References 7 publications

Nutritional Quality and Variation of Meat and Bone Meal

Nutritional Quality and Variation of Meat and Bone Meal

Alternatives to formulate laying hen diets beyond the traditional least-cost model

Dietary limitation of isoleucine and valine in diets based on maize, soybean meal, and meat and bone meal for broiler chickens

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