Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
dc.contributor.author | Mott, E. L. | en_US |
dc.contributor.author | Macneil, J. H. | en_US |
dc.contributor.author | Mast, M. G. | en_US |
dc.contributor.author | Leach, R. M. | en_US |
dc.date.accessioned | 2010-06-01T18:13:45Z | |
dc.date.available | 2010-06-01T18:13:45Z | |
dc.date.issued | 1982-03 | en_US |
dc.identifier.citation | MOTT, E. L.; MacNEIL, J. H.; MAST, M. G.; LEACH, R. M. (1982). "Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat." Journal of Food Science 47(2): 655-656. <http://hdl.handle.net/2027.42/71440> | en_US |
dc.identifier.issn | 0022-1147 | en_US |
dc.identifier.issn | 1750-3841 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/71440 | |
dc.description.abstract | 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. | en_US |
dc.format.extent | 280581 bytes | |
dc.format.extent | 3109 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.publisher | Blackwell Publishing Ltd | en_US |
dc.rights | 1982 by the Institute of Food Technologists | en_US |
dc.title | Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Biological Chemistry | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Author Mott, formerly with The Pennsylvania State Univ., is now with the School of Public Health, Univ. of Michigan, Ann Arbor, MI 48109. | en_US |
dc.contributor.affiliationother | Authors MacNeil and Mast are with the Dept. of Food Science, The Pennsylvania State Univ., University Park, PA 16802. | en_US |
dc.contributor.affiliationother | Author Leach is with the Dept. of Poultry Science, The Pennsylvania State Univ., University Park, PA 16802. | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/71440/1/j.1365-2621.1982.tb10143.x.pdf | |
dc.identifier.doi | 10.1111/j.1365-2621.1982.tb10143.x | en_US |
dc.identifier.source | Journal of Food Science | en_US |
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dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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