MEAT MEAL IN THE DIET OF THE EARLY-WEANED PIG .3. MEAT MEAL QUALITY AND THE PROCESSING OF MEAT MEALS

被引：13

作者：

LEIBHOLZ, J

机构：

[1] Department of Animal Husbandry, University of Sydney, Camden

来源：

ANIMAL FEED SCIENCE AND TECHNOLOGY | 1979年 / 4卷 / 01期

关键词：

D O I：

10.1016/0377-8401(79)90023-3

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Fifteen samples of normal meat meals were shown to contain 42.2-54.6% crude protein, 8.2-15.8% calcium, 0.20-0.49% tryptophane, 0.22-0.63% cystine and 2.38-3.39% lysine. Two experiments were conducted with 72 pigs between 4 and 8 weeks of age to study the effect of meat meal quality on performance. In the first experiment, increasing the final temperature during the processing of meat meals from 115 to 155°C reduced weight gains by 17% and increased feed conversion ratio by 9%. This experiment also showed that meat meal made from soft offal gave weight gains 7% greater than those of pigs fed on meat meal from hard offal. In the second experiment, five different meat meals were included in the diets of young pigs so that all diets contained about 20% crude protein, and dicalcium phosphate was added so that the calcium content of all diets was 2.8%. The five meat meals resulted in significant differences in the growth of pigs, and this may have been related to their tryptophane and cystine content. © 1979.

引用

页码：53 / 61

页数：9

共 14 条

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[3]

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[9]

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[10]

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