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Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
dc.contributor.authorMott, E. L.en_US
dc.contributor.authorMacneil, J. H.en_US
dc.contributor.authorMast, M. G.en_US
dc.contributor.authorLeach, R. M.en_US
dc.date.accessioned2010-06-01T18:13:45Z
dc.date.available2010-06-01T18:13:45Z
dc.date.issued1982-03en_US
dc.identifier.citationMOTT, 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.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/71440
dc.description.abstractThree 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.extent280581 bytes
dc.format.extent3109 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.publisherBlackwell Publishing Ltden_US
dc.rights1982 by the Institute of Food Technologistsen_US
dc.titleProtein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meaten_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelBiological Chemistryen_US
dc.subject.hlbtoplevelScienceen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumAuthor 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.affiliationotherAuthors MacNeil and Mast are with the Dept. of Food Science, The Pennsylvania State Univ., University Park, PA 16802.en_US
dc.contributor.affiliationotherAuthor Leach is with the Dept. of Poultry Science, The Pennsylvania State Univ., University Park, PA 16802.en_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/71440/1/j.1365-2621.1982.tb10143.x.pdf
dc.identifier.doi10.1111/j.1365-2621.1982.tb10143.xen_US
dc.identifier.sourceJournal of Food Scienceen_US
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dc.owningcollnameInterdisciplinary and Peer-Reviewed


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