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ARS Home » Southeast Area » Mississippi State, Mississippi » Poultry Research » Research » Publications at this Location » Publication #171515


item DALE, N
item Dozier Iii, William

Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Proceedings
Publication Acceptance Date: 10/30/2004
Publication Date: 1/15/2005
Citation: Dale, N.M., Dozier III, W.A. 2005. Metabolizable energy of feed grade and pet food grade poultyr by-product meals.. Southern Poultry Science Society Meeting. Abstract 94. p. 23.

Interpretive Summary:

Technical Abstract: The by-products of poultry processing are popular ingredients in both poultry feed and animal protein blends. During the past decade, poultry by-product meal (PBM) has become available in two basic forms, popularly referred to as feed grade and pet food grade poultry by-product meal. The pet food grade variety is assumed to have been produced using higher quality inputs. Previous reports from this laboratory documented the proximate composition, amino acids, and fat stability of these products. The current study was conducted to determine the metabolizable energy of these ingredients. Eight PBM samples, four feed grade and four pet food grade, were submitted by commercial feed mills located in the Delmarva region and also the southeastern U.S. during the spring of 2004. Samples were evaluated for proximate composition and TMEn. No significant differences were4 noted in the TMEn of the pet food grade vs. feed grade PBM (3351 and 3249 kcal/kg, re4spectively, 95% DM). However, the standard deviation for the feed grade samples (333 kcal/kg) was approximately 10X greater than that of the pet food grade (36 kcal/kg). In this set of samples, protein was significantly higher in the pet food grade, while ash was numerically higher in the feed grade samples (P<.12). Previously published prediction equations for the metabolizable energy of PBM tended to underestimate the caloric value of currently produced feed grade and pet food grade PBM. However, the higher values obtained in this study are reasonable based on the energics and digestibilities of respective protein and fat components.