Fats and Proteins Research Foundation

Project Category: Poultry By-Product Meal

REDUCTION OF FISHMEAL IN COMMERCIALLY IMPORTANT TEMPERATE /MARINE FISH SPECIES WITH SELECTED ANIMAL PROTEIN CONCENTRATE BLENDS WITH RESPECT TO PROTEIN, ENERGY AND AMINO ACID DIGESTIBILITY

Title: REDUCTION OF FISHMEAL IN COMMERCIALLY IMPORTANT TEMPERATE /MARINE FISH SPECIES WITH SELECTED ANIMAL PROTEIN CONCENTRATE BLENDS WITH RESPECT TO PROTEIN, ENERGY AND AMINO ACID DIGESTIBILITY Principle Investigator: Simon Davies Year: 2002 Objective: The main objectives of the separate investigations were to obtain reliable digestibility coefficients for a series of test ingredients within experimental diets … Continued

EFFECT OF POULTRY BY-PRODUCT MEAL SUPPLEMENTED WITH L-LYSINE, DL-METHIONINE AND L-HISTIDINE AS A REPLACEMENT FOR FISHMEAL ON THE PERFORMANCE OF RAINBOW TROUT

Title: EFFECT OF POULTRY BY-PRODUCT MEAL SUPPLEMENTED WITH L-LYSINE, DL-METHIONINE AND L-HISTIDINE AS A REPLACEMENT FOR FISHMEAL ON THE PERFORMANCE OF RAINBOW TROUT Principle Investigator: Ronald Hardy Year: 2000 Objective: To determine the effect of supplementing L-lysine, DL­-methionine and L-histidine in poultry by-product meal to replace fishmeal on the performance of rainbow trout. Lay Summary/Industry … Continued

AVAILABILITY OF ENERGY IN RENDERED BY-PRODUCTS USED IN POULTRY RATIONS

Title:AVAILABILITY OF ENERGY IN RENDERED BY-PRODUCTS USED IN POULTRY RATIONS Principle Investigator: Jeffre D. Firman, University of Missouri Year: 2000 Objective: To determine the energy availability of different animal by-product sources for turkeys and broilers. Lay Summary/Industry Summary: Energy analysis of 12 samples of meat and bone meal and 15 samples of poultry by-product meal … Continued