This is second part from an experiment where the nitrogen retention of poultry by-product meal (PBM) compared to fishmeal (FM) was evaluated using traditional indices. Here a quantitative method using stable isotope ratios of nitrogen (δ(15)N values) as natural tracers of nitrogen incorporation into fish biomass is assessed. Juvenile rainbow trout (Oncorhynchus mykiss) were fed for 80 days on i...

A series of assays were conducted to determine to the available energy of several meat and bone meal products by various methods. The correct determination of the energy available to poultry from these products is important for accurate diet formulation and product usage. Several methods for determining energy availability are utilized, including true metabolizable energy (TME) and excreta and ...

Global consumption of poultry products, especially poultry meat, has consistently increased over the years, and this trend is expected to continue. Much of the increase in global demand for poultry products will be in developing countries. Such growth in the poultry industry is having a profound effect on the demand for feed and raw materials. However, it is also becoming clear that the require...

The effects on liver and intestinal histomorphology microbiota in gilthead seabream (Sparus aurata) fed diets that contained poultry by-product meal (PBM) hydrolyzed feather (HFM) as fishmeal replacements were studied. Fish a series of isonitrogenous isoenergetic diets, where protein the control diet (FM diet) was replaced by either PBM or HFM at 25%, 50% 100% without amino acid supplementation...

This study investigated the effect of chilling and freezing (for 24 h) canine feces on in vitro gas production kinetics and fermentation end product profiles from carbohydrate-rich (in vitro run 1) and protein-rich (in vitro run 2) substrates. Feces were collected from 3 adult retriever-type dogs fed a canned diet for at least 2 wk. Each fecal sample was divided into 3 portions: 1 portion was u...

Value-added traits of alfalfa are needed to provide farmers new high value profitable products. Processing alfalfa to obtain value added products includes three different fractionation methods: 1) wet fractionation; separation into juice fraction and a fiber fraction, 2) dry fractionation; separation into leaves and stems, and 3) fractionation by passage of the whole herbage through the digesti...