Protein Evaluation of Porcine Meat and Bone Meal Products

Authors

Tony Scott, University of Nebraska-Lincoln
Ryan Mass, University of Nebraska-Lincoln
Casey Wilson, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska-LincolnFollow
Austin Lewis, University of Nebraska-LincolnFollow

Date of this Version

January 2000

Comments

Published in Nebraska Beef Cattle Report 2000, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.

Abstract

Thirteen commercially available porcine meat and bone meal products from both independent renderers and commercial packing plants were evaluated in a lamb-digestion study for the following variables: crude protein, undegradable intake protein, metabolizable protein, apparent nitrogen digestibility and true nitrogen digestibility. As a whole, the products varied widely with respect to all of the variables measured with the exception of apparent nitrogen digestibility, indicating that feeding value of commercially available meat and bone meal products also varies widely, although all of the products tested had acceptable protein digestibilities.