Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 352754
Title The effect of storage on the nutritional quality of meat and bone meal
Author(s) Hendriks, W.H.; Cottam, Y.H.; Thomas, D.V.
Source Animal Feed Science and Technology 127 (2006)1-2. - ISSN 0377-8401 - p. 151 - 160.
DOI https://doi.org/10.1016/j.anifeedsci.2005.08.012
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) amino-acids - thiobarbituric acid - ileal digestibility - lipid oxidation - growing pig - protein - rat - broilers - assay
Abstract The effect of storage on the nutritional quality of meat and bone meal was investigated. Three meat and bone meal samples were stored for 1, 2, 3, 6 and 9 months, with or without the addition of the antioxidants (butylatedhydroxytoluene and butylatedhydroxyanisole). Gross composition, thiobarbituric acid reactive substances (TBARS), gross amino acid content and the coefficient of the ileal apparent digestibility (CIAD) of amino acids was determined at each time point. The concentration of TBARS increased sharply during the first 2 months of storage thereafter TBARS decreased until 9 months. The addition of antioxidants to the meat and bone meal significantly decreased the TBARS compared to the unsupplemented samples. There was a significant (P0.05) effect of antioxidant addition or the interaction between time and antioxidant addition on the gross content of nutrients. A significant quadratic trend over time was obtained for the dry matter content while no significant linear or quadratic regression was obtained for the other components. There was no significant (P>0.05) effect of time, antioxidant addition or the interaction between time and antioxidant addition on the CIAD of any of the amino acids with the exception of methionine and cysteine for which a significant (P
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