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...

Full utilization of all the parts of poultry and fish is increasingly becoming an industry goal. Processes such as mechanically deboning are presently used to gain greater yields from whole chickens and fish. The resulting residue from mechanically deboned chicken backs and necks contains between 16-20% protein (Opiacha et al., 1994). If the meat fraction of the residue can be properly separate...

Bioavailability of Calcium, Fluroide and Iron in Mechanically-Deboned Beef Fed to Growing Rats