The Effect of Ash Content on the Nutritive Value of Meat and Bone Meal for Growing Pigs

Abstract

The effcct of ash content on the nutritive value of meat and bone meal for growing pigs. Accepted October 25, 1993. Acta Agric. Scand., Sect. A, Animal Sci. 41: 152-159, 1991. 0 Acta Agric. Scand. 1994.A balance experiment was conducted with 9 barrows at live weight from 25 to 75 kg. The experiment had a 9 x 6 cyclic change-over design and the treatments were arranged factorially. The factors were three protein sources: soya bean meal (SBM), low ash meat and bone meal [MBL, 208 g ash/kg dry matter (DM)], and high ash meat and bone meal (MBH, 330 g a s h k g DM); and three protein supplementation levels: 20, 45 and 70 g crude protein/kg DM. The apparent digestibility of crude protein was SBM 0.897, MBL 0.755 and MBH 0.748. The nitrogen (N) retention increased linearly (p<O.OOl) as N intake increased, but the rate of increase was steeper for SBM diets compared with MBL and MBH diets. The pigs given MBH diets retained more N than those given MBL diets (p < 0.05), but no differences were observed in the rate of increase. The apparent digestibility of crude fat was SBM 0.729, MBL 0.690 and MBH 0.279. The determined digestible energy contents were SBM 16.62, MBL 13.38 and MBH 9.47 MJ/kg DM. The calcium, phosphorus and magnesium balances of the experimental diets were also determined.

Utilisation of reactive lysine from meat and bone meals of different ash content by growing-finishing pigs

“…Soft offal protein appears to be more susceptible to heat damage than that of bones and other structural tissues and perhaps different processing conditions should be applied to different raw materials. This is consistent with our previous conclusions (Partanen 1994), where significantly higher nitrogen retention was observed when pigs were fed diets with meat and bone meal of high (319 g/kg) compared to low ash content (204 g/kg). Haugen et al (1985) have also reported that ileal digestibility of soft offal was reduced by increasing processing temperature, while that of hard structural offal was not affected by higher temperatures.…”

“…However, the high dietary mineral content may have a negative influence on the digestibility of fat and, therefore, the energy value of the diet (Jprgensen et al 1992). The lower digestibility of CF observed in MH diets compared with ML diets is in agreement with earlier results, which demonstrated that in meat and bone meals, faecal CF digestibility decreases with increasing meal ash content (Just et al 1982, Partanen 1994. The improved faecal digestibility of nutrients with increasing live weight is in agreement with earlier findings (Roth and Kirchgessner 1984).…”

“…The diets were formulated to have an equal amount of FDNB-reactive lysine per feed unit with the addition of L-lysine-HCI when required. The net energy content of ingredients was calculated using digestibility coefficients determined in previous studies for barley (Partanen et al 1992), SBM and similar meat and bone meals (Partanen 1994). Dietary content of threonine, methionine and cystine, minerals and vitamins were calculated to satisfy the Finnish feeding recommendations (Salo et al 1990).…”

“…The left half of the cold carcass was partitioned into valuable cuts (fore-end and shoulder, loin, and ham) which were dissected into lean (including bones) and fat (including skin) to determine the proportion of lean in the valuable cuts and whole car- Composition per kg diet: 26 mg Fe, 92 mg Zn, 26 mg Mn, 26 mg Cu, and 0.12 mg Se. ' Calculated from ingredient amino acid composition, except for methionine+cystine which were based on published values (Partanen 1994). 4 Calculated according to Tuori et al (1995) based on measured digestibility coefficients.…”

“…Dietary amino acid composition was calculated from that of its components. Since methionine and cystine were not determined, values reported by Partanen (1994) were used in the calculations. Phosphorus in feeds was determined by colorimetry (Tayssky and Shorr 1953) and calcium was measured by atomic absorption spectroscopy.…”