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The nutritive value of meat by‐products
Author(s) -
Grace N. D.,
Richards E. L.
Publication year - 1964
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.2740151009
Subject(s) - biological value , food science , bioassay , phosphorus , value (mathematics) , lysine , chemistry , biology , mathematics , biochemistry , amino acid , statistics , ecology , organic chemistry
The “available lysine value” (ALV) of various meat by‐products has been determined, and correlations with the relative nutritive values (determined by bioassay using growth of chickens) and the “gross protein value” (GPV) estimated. The ALV correlated well with GPV but not with the relative nutritive value and there was no significant correlation between the values obtained by the biological methods. Biological assay showed that there were significant differences in the nutritive value of the meat by‐products. The use of the GPV which evaluates protein supplements at a sub‐optimal level of protein may give an inaccurate indication of their value at optimum levels of protein. The proximate analyses and the calcium and phosphorus content of these materials are also reported.