Utilization of Poultry By-Products in Poultry Rations
作者： E.L. Wisman , C.E. Holmes , R.W. Engel
DOI: 10.3382/PS.0370834
关键词: Food science 、 Dried whey 、 Mathematics 、 Meal 、 Blood meal 、 Aquatic organisms 、 Broiler 、 Fish meal 、 Protein content 、 Feather meal
摘要: ABSTRACT BASED on a steam-pressure cooking technique advanced by Binkley and Vasak (1950), feathers now can be readily converted into digestible, friable meal. Today, significant quantities of hydrolyzed feather meal (HFM) as well poultry blood (PBM), by-products (PBPM) made from heads, feet inedible viscera are available for use in mixed poulty rations. In the past several years many investigators have reported value by-product meals rations, particularly HFM. Gerry Smyth (1954), Wilder et al. (1955), Romoser (1955 (1956), Lillie Naber Morgan (1956) Fuller all successfully fed HFM at low levels to chicks. (1954) Harms Goff (1957) employed hen rations without lowering production performance. PBPM was shown good protein source broiler .
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