Investigators: Greg Aldrich, Morgan Gray, Cassandra Jones, and Kingsly Ambrose Abstract: Rendered protein meals represent a significant contribution of the quality proteins used to produce modern pet foods. These protein meals carry with them a modest quantity of fat (15 to 20%), which can oxidize readily if not properly preserved. The fastest growth areas in … Continued
Abstract: Soft pork fat in fresh pork bellies has become a major concern of pork processors. Soft pork bellies have been associated with fabrication difficulties, reduced product yields, unattractive bacon slices, reduced product shelf-life, and subsequent consumer discrimination. The increased incidence of soft pork fat and bellies has been attributed to the elevation of the … Continued
Digestibility and effective level of meat and bone meal in practical formulated diet for milkfish, Chanos chanos Forsskal, in freshwater and seawater.
Abstract: A total of 8 different commercial sources of meat and bone meal (MBM) have been received and used for this experiment. For the amino acid study, 9 growing barrows (initial BW: 25 kg, Genetiporc) were equipped with a T-cannula in the distal ileum and allotted to a 9 × 9 Latin square design with … Continued
Abstract: Objective 1 was designed as a screening study to determine which of the rendered fats evaluated held the most promise for use in the context of finishing strategies for rainbow trout. Each of the rendered fats assessed yielded equivalent growth and growth efficiency. Given that no differences in production performance were observed among the fats, … Continued
Abstract: The results of this study highlight the importance of meat and bone meal (MBM) as a source of P in comparison with mono-sodium phosphate (MSP) in fish diets. In general, the bioavailability of P in MBM was relatively high, averaging 124% of the bioavailability of P in MSP. These results suggest that MBM could … Continued
Abstract: The rendering industry is committed to processing animal and poultry by-products to produce microbiologically safe finished products. Heat processing of food materials has been well studied using heat penetration data to establish thermal death time values for heat resistant microorganisms. This information has been used extensively in the canned food industry to ensure food … Continued