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Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
Author(s) -
MOTT E. L.,
MacNEIL J. H.,
MAST M. G.,
LEACH R. M.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10143.x
Subject(s) - casein , food science , chemistry , nutrient , zinc , layer (electronics) , calcium , zoology , biology , organic chemistry
Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.