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The composition of feeding meat and bone meal
Author(s) -
Pritchard H.,
Smith Patricia A.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740081112
Subject(s) - food science , riboflavin , composition (language) , chemistry , meat and bone meal , lysine , vitamin , meal , compounding , bone meal , amino acid , biochemistry , fish meal , biology , raw material , bran , fish <actinopterygii> , philosophy , linguistics , organic chemistry , fishery , pharmacology
Four typical feeding meat and bone meals have been comprehensively examined. The high mineral content of the meals, as it consists mainly of Ca 3 (PO 4 ) 2 , is a valuable contribution to the nutritive qualities of the material as the Ca/Pratio is ideal. All the meals contain significant quantities of vitamins of the B complex. The quantities of riboflavin, nicotinic acid, vitamin B 12 and choline fall as the ash content increases. The essential amino‐acids are all present and the protein fraction is rich in lysine which makes the material valuable for balancing ingredients from vegetable sources in the compounding industry.