Effects of Raw Material Source, Ash Content, and Assay Length on Protein Efficiency Ratio and Net Protein Ratio Values for Animal Protein Meals

摘要: Experiments were conducted to determine the protein efficiency ratio (PER) and net (NPR) of meat bone meals containing 24 or 34% ash, poultry by-product 7 16% lamb 15 24% a meal analog 19% ash (mixture turkey meal), two processed at either low high temperature. The PER values (weight gain per unit intake) NPR (PER corrected for maintenance) determined using chick growth assay in which chicks fed N-free diet 10% CP diets one animal as only source dietary 6, 9, 13 d. was greater (P < 0.05) than that other meals, generally those meals. higher most lower (1.03 vs 1.63, respectively, 9 d). Further experiments showed not due its Ca P content. Ash content had no significant effect on low-temperature high-temperature meal. relative differences among similar observed values. Decreasing length from 6 d increased all but little ranking results this study indicated influenced by raw material source, processing temperature affected also assays could be reduced without reducing sensitivity.