Fats and Proteins Research Foundation

Project Tag: poultry by-product meal

The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values

Title: The Impact of Rendered Protein Meal Level of Oxidation on Shelf Life and Acceptability in Extruded Pet Foods: Determining Sensory Limits for Oxidation Values Principal Investigator: Kadri Koppel, Kansas State University Keywords: pet food, Koppel, 2014, oxidation, quality, shelf life, dog food, beef, meat and bone meal, poultry by-product meal, consumers Year: 2014 Objective: … Continued

Evaluation of techniques used to extend shelf-life and methods for analysis of rendered protein meals in pet foods

Title: Evaluation of Techniques Used to Extend Shelf-life and Methods for Analysis of Rendered Protein Meals in Pet Foods Principal Investigator: Greg Aldrich, Kansas State University Keywords: 2012, Aldrich, oxidation, pett food, rancidity, oxidation, protein meals, PV, meat and bone meal, poultry by-product meal Year: 2012 Objective: To determine the efficacy of rapid methods (e.g. … Continued

Potential of using a blend of rendered animal protein ingredients to replace fish meal in practical diets for malabar grouper (Epinephelus malabricus)

Title: Potential of using a blend of rendered animal protein ingredients to replace fish meal in practical diets for malabar grouper (Epinephelus malabricus) Principle Investigator: Yan Wang and Dominique Bureau Year: 2005 Objective: The purpose of the study is to assess the potential of using a blend of PBM, MBM, FM, and BM as fish … 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